Description
Nostalgic oatmeal creme pie cheesecake blends classic American dessert memories with creamy indulgence. Sweet layers of comfort meld rich cheesecake and childhood cookie magic, promising pure dessert bliss for anyone craving a delightful culinary escape.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
Crust Ingredients:
- 10 oatmeal creme pies, crushed
- 2 tablespoons unsalted butter, melted
Topping and Garnish Ingredients:
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 oatmeal creme pies, chopped
- Whipped cream (optional, for garnish)
- Crushed oatmeal cookies (optional, for garnish)
Instructions
- Crush oatmeal creme pies into fine crumbs using a food processor, ensuring a uniform texture.
- Combine cookie crumbs with melted butter, mixing thoroughly to create a cohesive crust mixture.
- Transfer the crust mixture into a prepared springform pan, pressing firmly and evenly across the bottom to create a solid base.
- Briefly toast the crust in the oven to enhance its structural integrity and develop a deeper flavor profile.
- In a spacious mixing bowl, whip cream cheese until velvety smooth, eliminating any potential lumps.
- Gradually incorporate sugar into the cream cheese, blending until the mixture achieves a consistent, creamy texture.
- Gently fold in sour cream and vanilla extract, ensuring complete integration without overmixing.
- Introduce eggs individually, mixing at low speed and carefully scraping down the bowl’s sides after each addition to maintain a uniform batter.
- Delicately pour the cheesecake filling over the pre-baked crust, creating an even layer.
- Bake the cheesecake in a temperature-controlled oven, watching for subtle signs of setting in the center.
- Allow the cheesecake to gradually cool within the oven, maintaining a controlled temperature descent to prevent cracking.
- Refrigerate the cheesecake for several hours, preferably overnight, to allow complete setting and flavor development.
- Before serving, artfully garnish with chopped oatmeal creme pies and optional whipped cream or crushed cookies for textural contrast.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing unwanted texture in the cheesecake.
- Crush oatmeal creme pies finely to create a uniform, compact crust that holds together well when sliced.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, which helps prevent cracks and ensures even cooking.
- For a gluten-free version, substitute oatmeal creme pies with gluten-free cookies or graham crackers, maintaining the same crushing and mixing technique.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 40 mg