Indulge in Oatmeal Cream Pie Cheesecake Irresistible Dessert

Oh, let me tell you a lovely story about the first time I tried an oatmeal cream pie! It was a rainy afternoon, and I was cozied up on my couch, flipping through a cookbook, dreaming of sweets. I came across those nostalgic little treats—the soft, chewy oatmeal cookies with that delightful cream filling. Instantly, I was transported back to my childhood; with every bite, memories of school lunchboxes, shared snacks, and sweet moments flooded back. Fast forward to today, I was inspired to merge that childhood favorite with another love of mine—cheesecake. And thus, my Oatmeal Cream Pie Cheesecake was born! Trust me, it’s every bit as delicious as it sounds, with a creamy, dreamy filling nestled in a perfect cookie crust.

This recipe is a lovely blend of textures and flavors. You’ll get that satisfying crunch from the oatmeal cookie crust, the rich and smooth cream cheese filling, and that delightful hint of vanilla. It’s the kind of dessert that invites you to linger a little longer at the table! Plus, it’s great for gatherings or as a special treat for yourself (you deserve it!). So, grab your mixing bowls and let’s get baking!

Why You’ll Love This Recipe

• Easy to make and completely satisfying!
• Combines two beloved treats into one incredible dessert.
• Perfect balance of chewy, creamy, and crunchy textures.
• Great for sharing at parties or enjoying alone on a cozy night in.
• It captures the essence of nostalgia with every delicious bite!

Ingredients

Here’s what you’ll need to create this mouthwatering Oatmeal Cream Pie Cheesecake:

• For the crust:
  • 1 ½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
• For the cheesecake filling:
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
• For the cream filling (to mimic the classic pie):
  • ¾ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Note: Old-fashioned oats hold up better than quick oats, providing a lovely texture in the crust.

Step-by-Step Instructions

Following these steps will guide you to a delightful cheesecake that’ll have everyone asking for seconds!

1. Preheat your oven: Preheat your oven to 350°F (175°C). This will ensure that your crust gets that lovely golden brown color.
2. Prepare the crust: In a large mixing bowl, combine old-fashioned oats, flour, brown sugar, granulated sugar, baking soda, and salt. Mix well to combine.
3. Add wet ingredients: Pour in the melted butter, egg, and vanilla extract. Stir until everything is combined but be careful not to overmix; a few lumps are okay!
4. Press the crust: Take a handful of this mixture and firmly press it into the bottom of a greased 9-inch springform pan. Make sure it’s packed well for a sturdy base.
5. Bake the crust: Pop the pan into the preheated oven and bake for 10-12 minutes, or until golden brown. The aroma will be heavenly!
6. Cool down: Once baked, remove from the oven and let it cool while you prepare the filling.
7. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. I recommend using a hand mixer for the best texture.
8. Add eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
9. Add vanilla and cream: Pour in the vanilla extract and heavy cream, then mix until perfectly smooth and delightful.
10. Assemble and bake: Pour this creamy mixture over your cooled crust. Bake in the oven for 40-45 minutes or until the center is set but still slightly jiggly.
11. Cool and chill: Remove from the oven and let it cool completely on a wire rack. After that, place it in the refrigerator for at least 4 hours, or preferably overnight to let those flavors meld beautifully.
12. Make the cream filling: Once your cheesecake is set, whip up the cream filling. In a bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until light and fluffy.
13. Frost the cheesecake: Spread or pipe this delicious cream filling on top of your cheesecake once it’s fully chilled. Just like that classic oatmeal cream pie!

Note: Avoid overbaking the cheesecake; it will continue to set as it cools. Nobody wants a dry cheesecake!

Pro Tips & Variations

Here are some fun ways to customize your cheesecake creation:

• Add a pinch of cinnamon to your crust for an extra flavor kick!
• Try adding mini chocolate chips or nuts to your cream filling for a fun twist.
• Top with caramel or chocolate drizzle for a decadent touch.
• If you’re feeling adventurous, try adding a layer of fruit preserves on top of the cream filling before serving.
• This recipe can easily be adapted to be gluten-free by using gluten-free oats and a gluten-free flour blend.

Don’t hesitate to make this recipe your own!

Serving Suggestions

This Oatmeal Cream Pie Cheesecake is a showstopper on its own, but here are a few cozy ways to serve it:

• Pair it with a steaming cup of coffee or tea for a delightful afternoon treat.
• Serve slices alongside fresh fruit or berries for a fresh contrast.
• For extra indulgence, top with whipped cream and a sprinkle of crushed cookies!

Imagine the rich, creamy flavors melting in your mouth alongside a sip of something warm—it’s a true dessert dream!

Storage Tips

This cheesecake is just as delightful the next day! Here’s how to keep it fresh:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: You can freeze the cheesecake (without the cream topping) by wrapping it tightly in plastic wrap and then covering it with aluminum foil. It can last about 1-2 months.
• Reheat: For the best flavor, allow the cheesecake to thaw in the refrigerator overnight before serving. Enjoy it cold or at room temperature.

FAQs

Can I use low-fat cream cheese?

Absolutely! Just keep in mind that the texture may be a bit different, but it’ll still be delicious!

What if I don’t have a springform pan?

No worries! You can use a regular pie pan, just be careful when removing the cheesecake to serve it.

Can I make this cheesecake gluten-free?

Yes! Just swap out the flour for a gluten-free flour blend and ensure your oats are certified gluten-free.

How do I know when the cheesecake is done?

The edges will be set, but the center should still have a slight jiggle. It will firm up as it cools.

Conclusion

There you have it, my friend! A beautiful, comforting Oatmeal Cream Pie Cheesecake that’s sure to bring smiles and satisfaction to your loved ones. Whether you’re enjoying a quiet moment with a slice or sharing it at a gathering, I’d love to hear how it turns out for you! Drop a comment below or snap a photo and share it with me. Happy baking, and remember to savor each bite!

Indulge in Oatmeal Cream Pie Cheesecake Irresistible Dessert

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• Author: antaki
• Total Time: 8 hours 30 minutes
• Yield: 12 servings 1x

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Description

Savor the rich flavors of Oatmeal Cream Pie Cheesecake a musttry dessert that combines creamy goodness with delightful cookie crunch 153 chars

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Ingredients

Scale 1x2x3x

1 ½ cups of old-fashioned oats

1 cup of all-purpose flour

¾ cup of brown sugar, packed

½ cup of granulated sugar

½ teaspoon of baking soda

½ teaspoon of salt

½ cup of unsalted butter, melted

1 large egg

1 teaspoon of vanilla extract

16 oz of cream cheese, softened

½ cup of granulated sugar

2 large eggs

1 teaspoon of vanilla extract

1 cup of heavy cream

¾ cup of unsalted butter, softened

1 ½ cups of powdered sugar

1 teaspoon of vanilla extract

2 tablespoons of heavy cream

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Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine old-fashioned oats, flour, brown sugar, granulated sugar, baking soda, and salt. Mix well to combine.

Pour in the melted butter, egg, and vanilla extract. Stir until combined but do not overmix.

Press the mixture into the bottom of a greased 9-inch springform pan.

Bake for 10-12 minutes, or until golden brown. Let cool while preparing the filling.

In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.

Add eggs one at a time, incorporating each fully before adding the next.

Mix in vanilla extract and heavy cream until smooth.

Pour the cheesecake mixture over the cooled crust. Bake for 40-45 minutes until the center is set but still slightly jiggly.

Let the cheesecake cool completely on a wire rack and refrigerate for at least 4 hours, ideally overnight.

To make the cream filling, beat the softened butter, powdered sugar, vanilla extract, and heavy cream until light and fluffy.

Spread or pipe the cream filling on top of the chilled cheesecake.

Notes

A delicious blend of nostalgic oatmeal cream pie flavors combined with a creamy cheesecake filling, set in a crunchy oatmeal cookie crust.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 380
• Sugar: 18 grams
• Fat: 25 grams
• Carbohydrates: 36 grams
• Fiber: 2 grams
• Protein: 6 grams

Keywords: cheesecake, oatmeal cream pie, dessert, American dessert, sweet treat