Oatmeal Cream Pie Cheesecake
A delightful cheesecake that combines the nostalgic flavors of oatmeal cream pies with a creamy texture, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup rolled oats
- ½ cup brown sugar
- ½ tsp cinnamon
Toppings
- 1 cup mini marshmallows
- ½ cup whipped cream
Instructions
Preparation
- Start by gathering all your ingredients. Ensure the cream cheese is softened to room temperature.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to create a crust.
Mixing the Filling
- In another bowl, beat the softened cream cheese with sugar until smooth.
- Add vanilla extract and eggs gradually, mixing well after each addition.
- Fold in the sour cream, followed by rolled oats, brown sugar, and cinnamon, until just combined.
Baking
- Pour the cheesecake mixture over the prepared crust.
- Preheat the oven to 350°F (175°C) and bake for 50-60 minutes, until set with a slight jiggle in the center.
- Allow the cheesecake to cool in the pan before refrigerating for at least 4 hours, ideally overnight.
Finishing
- Top with mini marshmallows and whipped cream before serving.
- Slice and enjoy your Oatmeal Cream Pie Cheesecake!
Notes
Store leftovers in an airtight container in the refrigerator for 4-5 days. Can be frozen for up to 3 months. For dietary restrictions, substitute with lactose-free cream cheese or gluten-free graham crackers.