Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oatmeal Cream Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 76 reviews

  • Author: Sophia
  • Total Time: 14 hours 30 minutes
  • Yield: 10 servings

Description

This decadent Oatmeal Cream Pie Cheesecake is a delightful fusion of classic oatmeal cream pies and rich, creamy cheesecake. Featuring layers of oatmeal creme pies in the crust and topping, infused with smooth cheesecake filling and crowned with creamy buttercream frosting, this dessert is perfect for special occasions or indulgent treat moments.

Ingredients

Cheesecake Filling

  • 32 ounces cream cheese, softened (4 8-ounce packages)
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 of a 3 ounce package of cheesecake-flavored instant pudding mix
  • 1/2 cup half and half, plus 2 tablespoons extra as needed

Crust and Topping

  • 2 boxes of Oatmeal Creme Pies (for crust and topping)
  • 2 cans of buttercream frosting (for topping)

Instructions

  1. Prepare Pan and Crust: Line the bottom of a 9-inch springform pan with parchment paper. Layer whole oatmeal cream pies evenly across the bottom. Cut some oatmeal cream pies in half and arrange them along the edge on top of the second layer of pies to create a crust border. Set aside.
  2. Mix Cream Cheese: In a stand mixer bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add vanilla extract and lemon juice, mixing until fully incorporated.
  3. Prepare Pudding Mixture: In a separate bowl, combine half of the 3-ounce instant cheesecake pudding mix and 1/2 cup half and half. Whisk until smooth and no longer grainy. If needed, add the additional 2 tablespoons of half and half to achieve a thick but smooth consistency.
  4. Combine Filling Ingredients: Pour the pudding mixture into the cream cheese blend. Mix until completely smooth. Gradually add powdered sugar a little at a time, blending well after each addition to achieve a creamy, uniform texture.
  5. Assemble Cheesecake: Pour the cheesecake batter over the oatmeal pie crust in the springform pan. Smooth the surface with a spatula.
  6. Freeze Cheesecake: Place the assembled cheesecake into the freezer and chill for 2 hours to help it set.
  7. Refrigerate Cheesecake: After freezing, remove the cheesecake from the freezer, cover it with waxed paper and aluminum foil, then refrigerate for at least 12 hours to fully chill and firm up.
  8. Decorate Cheesecake: When ready to serve, remove from the refrigerator. Using a pastry bag fitted with a frosting tip, pipe large dollops of buttercream frosting around the edges of the cheesecake top.
  9. Add Oatmeal Creme Pie Toppings: Crumble remaining oatmeal creme pies into the center of the cheesecake. Wedge large pieces of oatmeal pies onto the frosted edges, fitting them into the frosting dollops to decorate.
  10. Serve: Slice and enjoy this rich and indulgent oatmeal cream pie cheesecake dessert with family and friends!

Notes

  • Ensure the cream cheese is fully softened for smooth mixing.
  • Use full-fat cream cheese and half and half for best texture and flavor.
  • The cheesecake must chill adequately for best sliceability and flavor development.
  • The oatmeal creme pies serve as both crust and decorative topping, providing texture and familiar flavor.
  • Use a springform pan for easy removal of the cheesecake.
  • Freezing before refrigerating helps set the cheesecake layers firmly.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sophiasdishes.com/oatmeal-cream-pie-cheesecake-recipe/