Description
Indulgent Oatmeal Creme Pie Cheesecake blends nostalgic cookie memories with creamy cheesecake perfection. Rich layers of comfort and sweetness invite you to savor each delectable bite of this irresistible dessert.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 12 oatmeal creme pies (like Little Debbie), crushed
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1/4 cup (60 milliliters) melted butter
Sugars:
- 1 cup (200 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon brown sugar (optional)
Spices and Flavoring:
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
Instructions
- Prepare the springform pan by greasing it thoroughly and encasing the exterior with aluminum foil to guard against potential moisture seepage during baking.
- Transform the oatmeal creme pies into delicate crumbs using a food processor or manual crushing technique, ensuring a uniform, fine texture.
- Combine the crushed cookie crumbs with melted butter and brown sugar, mixing until the mixture achieves a cohesive, slightly damp sandy consistency.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, creating a compact and level crust foundation.
- Cream the cream cheese in a large mixing bowl until smooth and free of lumps, using an electric mixer at medium speed.
- Gradually incorporate sugar, ensuring thorough integration and maintaining a silky texture throughout the mixing process.
- Add eggs one at a time, blending completely after each addition to prevent curdling and maintain a uniform mixture.
- Fold in vanilla extract and sour cream, gently stirring to distribute ingredients without deflating the mixture’s volume.
- Chop additional oatmeal creme pies and fold them delicately into the cheesecake batter, creating pockets of cookie texture.
- Pour the batter carefully over the prepared crust, smoothing the surface with a spatula to eliminate potential air pockets.
- Position the filled pan in a water bath to ensure even, gentle heating and prevent surface cracking during baking.
- Bake in the preheated oven for approximately 60-70 minutes, looking for a slightly jiggly center that will set during cooling.
- Remove from oven and allow the cheesecake to cool gradually at room temperature, then refrigerate for minimum 4 hours before serving.
- Garnish with crumbled oatmeal creme pies and a light dusting of powdered sugar before presenting.
Notes
- Crush cookies gently to maintain a slightly textured crust that adds delightful crunch and nostalgia to every bite.
- Use room temperature cream cheese to ensure smooth, lump-free mixture that blends perfectly and creates a silky cheesecake texture.
- For gluten-free version, substitute oatmeal creme pies with gluten-free sandwich cookies or make a nut-based crust using ground almonds and melted butter.
- Allow cheesecake to cool completely at room temperature before refrigerating to prevent cracks and develop rich, deep flavor profile.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 32g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg