Description
Indulge in the nostalgic flavors of oatmeal cream pies with this decadent Oatmeal Cream Pie Cheesecake. A creamy, cinnamon-spiced cheesecake loaded with chunks of oatmeal cream pies, all nestled on a buttery crust. Topped with whipped cream and more cookie pieces, this dessert is a true delight for your taste buds.
Ingredients
Scale
For the Crust:
- 10 oatmeal cream pies (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Whipped cream, for topping (optional)
- Crushed oatmeal cream pies, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper. Make the crust by combining chopped oatmeal cream pies with melted butter, pressing into the pan, and baking for 10 minutes.
- Mix Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and salt. Mix in eggs one at a time. Gently fold in chopped oatmeal cream pies.
- Bake: Pour filling over crust and bake for 55–65 minutes until set. Cool in the oven, then chill in the refrigerator for at least 4 hours.
- Serve: Top with whipped cream and crushed oatmeal cream pie pieces before serving.
Notes
- For a firmer texture, refrigerate overnight.
- You can substitute store-bought oatmeal cream pies with homemade ones.
- This cheesecake is rich, so small slices are recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 33g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
