Description
Indulgent oatmeal creme pie cheesecake blends nostalgic cookie memories with creamy cheesecake perfection. Rich layers of classic comfort meld into a dessert that satisfies sweet cravings and delivers pure culinary delight.
Ingredients
Scale
- 10 oatmeal creme pies, crushed
- 2 tbsps unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened at room temperature
- 1 cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 4 oatmeal creme pies, chopped
- whipped cream (optional, for garnish)
- crushed oatmeal cookies (optional, for garnish)
Instructions
- Crust Preparation: Pulverize oatmeal creme pies into fine crumbs and blend with melted butter. Press the mixture firmly into a parchment-lined springform pan, creating an even base. Toast the crust in a preheated oven at 325F (163C) for 10 minutes to enhance flavor and stability.
- Cheesecake Batter Creation: In a spacious mixing bowl, whip cream cheese until silky smooth. Gradually incorporate sugar, ensuring complete integration. Fold in sour cream and vanilla extract, maintaining a luxurious, creamy consistency.
- Egg Incorporation: Gently introduce eggs one at a time, mixing on low speed to prevent overbeating. Carefully scrape down bowl sides between each addition, guaranteeing uniform texture throughout the batter.
- Baking Process: Transfer the velvety batter onto the pre-baked crust, spreading evenly. Bake at 325F (163C) for 55-65 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- Cooling Technique: Switch off the oven, leaving the door slightly ajar. Allow the cheesecake to gradually cool within the oven for one hour, preventing sudden temperature changes that could cause cracking.
- Chilling and Finishing: Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal set and flavor development. Before serving, artfully garnish with chopped oatmeal creme pies and optional whipped cream or crushed oatmeal cookies.
Notes
- Pulse oatmeal creme pies gently to avoid large chunks, ensuring a smooth and consistent crust texture.
- Slow cooling in the oven prevents cheesecake surface from cracking, maintaining a creamy and pristine appearance.
- Use room temperature cream cheese and eggs for smoother, lump-free cheesecake batter that blends perfectly.
- Experiment with different cookie crumbles or whipped cream variations to create unique flavor profiles and textures.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg