Oatmeal Cream Pie Cheesecake Recipe
Indulge in the nostalgic flavors of oatmeal cream pies with a twist in this decadent Oatmeal Cream Pie Cheesecake. Creamy, rich, and filled with the essence of the beloved childhood treat, this dessert is a showstopper for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Oatmeal Crust:
- 8 oatmeal cream pies
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon cinnamon (optional)
- 4 oatmeal cream pies, chopped
Topping:
- Whipped cream
- Crumbled oatmeal cream pies
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Create Crust: Crush 8 oatmeal cream pies, mix with melted butter, press into the pan, and bake for 8 minutes. Cool.
- Make Filling: Beat cream cheese and sugar. Add vanilla, eggs, sour cream, heavy cream, and cinnamon. Fold in chopped oatmeal cream pies.
- Bake: Pour the mixture over the crust, bake for 50–60 minutes until set. Cool in the oven, then refrigerate.
- Serve: Top with whipped cream and crumbled oatmeal pies before serving.
Notes
- For a no-bake version, use a store-bought pie crust and a whipped cream–based filling.
- Let the cheesecake sit at room temp for 10–15 minutes before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
