Indulge in the ultimate dessert experience with our Oatmeal Cream Pie Cheesecake. This luscious cheesecake features a buttery oatmeal cream pie crust, creamy cheesecake filling, and a light whipped cream topping sprinkled with more oatmeal cream pie pieces. Perfect for any special occasion or as a luxurious treat for yourself, this cheesecake is sure to impress.
Ingredients:
For the Crust:
2 cups crushed oatmeal cream pies (about 12-14 cookies)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
1 cup granulated sugar
24 oz cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Additional oatmeal cream pies, chopped
Directions:
Preheat Oven: Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
Prepare the Crust: In a medium bowl, mix the crushed oatmeal cream pies with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then allow it to cool.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Blend in the sour cream and vanilla extract until combined. Add the eggs one at a time, beating after each addition until just combined.
Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust. Bake for 60-70 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Cool: After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.
Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cheesecake: Once the cheesecake is fully chilled, spread the whipped cream over the top. Garnish with chopped oatmeal cream pies for an extra touch of sweetness and texture.
Serve: Slice and enjoy this rich and indulgent oatmeal cream pie cheesecake with family and friends!
Serving Tips:
Chill Thoroughly: Ensure the cheesecake is thoroughly chilled before serving. This helps the cheesecake maintain its shape and makes slicing easier.
Use a Warm Knife: For clean slices, dip a sharp knife in warm water, then wipe it dry before cutting into the cheesecake. This prevents the crust from sticking to the knife and helps achieve neat slices.
Garnish Before Serving: Add the whipped cream and chopped oatmeal cream pies just before serving to keep the topping fresh and visually appealing.
Presentation: For an elegant touch, serve slices on dessert plates with a drizzle of chocolate or caramel sauce, or a side of fresh berries.
Portion Control: Each slice can be rich and filling, so consider cutting into smaller portions if serving a large group or for a lighter dessert option.
Storage Tips:
Refrigeration: Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any odors from other foods.
Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Thawing: To enjoy frozen cheesecake, transfer it to the refrigerator to thaw for several hours or overnight before serving. Avoid thawing at room temperature as it can affect the texture.
Topping Preservation: If you have leftover cheesecake with the whipped cream topping, it’s best to remove the topping before freezing. You can reapply fresh whipped cream after thawing.
Handling Leftovers: For any leftover whipped cream, store it separately in the refrigerator and use within a few days. Whipped cream can sometimes lose its texture if stored too long.
Related Recipes:
FAQs:
Can I use store-bought oatmeal cream pies for the crust?
Yes, you can definitely use store-bought oatmeal cream pies for the crust. Just crush them into fine crumbs and mix with melted butter as instructed in the recipe. This makes the preparation quick and convenient.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set and a toothpick inserted into the center comes out clean. The edges should be firm, but the center may still have a slight jiggle. It’s important to turn off the oven and let the cheesecake cool inside with the door slightly open to avoid cracking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days. It’s also suitable for freezing. Just remember to wrap it tightly to prevent freezer burn and add the whipped cream topping after thawing.
How do I store leftovers properly?
Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. If you have leftover whipped cream, store it separately in the fridge. For long-term storage, wrap the cheesecake tightly and freeze for up to 2-3 months. Thaw in the refrigerator before serving.
Conclusion:
This Oatmeal Cream Pie Cheesecake is a delightful fusion of creamy cheesecake and sweet oatmeal cream pies. Perfect for satisfying your sweet tooth and impressing your guests, this recipe is a must-try for dessert enthusiasts!
📖 Recipe:
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Oatmeal Cream Pie Cheesecake
- Total Time: 6 hours 35 minutes (includes chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Oatmeal Cream Pie Cheesecake combines the irresistible flavors of oatmeal cream pies with a creamy cheesecake filling. Featuring a buttery oatmeal cream pie crust, a rich and smooth cream cheese layer, and topped with fresh whipped cream and additional cookie pieces, this decadent dessert is perfect for any special occasion or a sweet indulgence.
Ingredients
For the Crust:
2 cups crushed oatmeal cream pies (about 12–14 cookies)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Additional oatmeal cream pies, chopped
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies and melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating after each addition until just combined.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Cool: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cheesecake: Spread the whipped cream over the chilled cheesecake. Sprinkle the chopped oatmeal cream pies on top.
- Serve: Slice and enjoy!
Notes
For clean slices, use a knife dipped in warm water, then wipe it dry before cutting.
To prevent cracking, avoid opening the oven door during baking. Let the cheesecake cool slowly.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
