Description
This Oatmeal Cream Pie Cheesecake is a decadent mashup of two beloved desserts: creamy cheesecake and soft, chewy oatmeal cream pies. With a buttery oatmeal cookie crust, a rich cheesecake filling, and a sweet, marshmallowy filling layer, this dessert is a perfect balance of textures and flavors. A must-try for any dessert lover!
Ingredients
Scale
- For the Oatmeal Cookie Crust:
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- For the Marshmallow Filling:
- 1/2 cup marshmallow fluff (or marshmallow creme)
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 tsp vanilla extract
- For Garnish (Optional):
- Mini oatmeal cookies, for topping
- Additional marshmallow fluff for drizzling
Instructions
- Make the Oatmeal Cookie Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a large bowl, mix together the oats, flour, cinnamon, salt, and baking soda.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the dry ingredients to the butter mixture and stir until well combined.
- Press the oatmeal cookie dough into the bottom of the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until lightly golden brown. Let it cool completely in the pan.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the heavy cream, powdered sugar, vanilla extract, and sour cream. Beat on medium speed until light and fluffy, about 3-4 minutes.
- Pour the cheesecake filling over the cooled oatmeal cookie crust and spread it evenly with a spatula. Refrigerate the cheesecake for at least 3-4 hours, or until firm.
- Make the Marshmallow Filling:
- In a separate bowl, beat together the marshmallow fluff, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cheesecake is set, spread the marshmallow filling evenly on top of the cheesecake layer.
- Assemble the Cake:
- After the marshmallow filling is spread, refrigerate the cake again for about 1-2 hours to allow the layers to set completely.
- Serve and Garnish:
- Before serving, garnish with mini oatmeal cookies on top and drizzle with additional marshmallow fluff, if desired.
- Slice and enjoy your Oatmeal Cream Pie Cheesecake!
Notes
- If you prefer a no-bake version, you can skip the baking step for the crust and chill it in the fridge until set. Just be sure to use a very firm crust for stability.
- For an extra touch, you can toast some of the mini oatmeal cookies to add a crunchy texture on top.
- The marshmallow filling can also be whipped into the cheesecake mixture for an extra soft, creamy texture throughout.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg