Description
Indulge in a luscious Oatmeal Cream Pie Cheesecake that perfectly combines the nostalgic flavors of a classic oatmeal cream pie with the creamy decadence of cheesecake. This dessert features a graham cracker crust topped with a smooth cream cheese and oat mixture, baked to perfection and finished with mini marshmallows and whipped cream for a dreamy, crowd-pleasing treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
Topping
- 1 cup mini marshmallows
- 1/2 cup whipped cream
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the cheesecake.
- Prepare the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well blended.
- Form the Crust: Press the crumb mixture firmly into the bottom of a springform pan to create an even crust layer.
- Mix the Cream Cheese Base: In a large bowl, beat the softened cream cheese with sugar until the texture is smooth and creamy.
- Add Flavorings and Eggs: Incorporate vanilla extract, then add eggs one at a time, beating well after each addition to fully combine.
- Incorporate Remaining Ingredients: Blend in the sour cream, rolled oats, brown sugar, and cinnamon to create the cheesecake filling.
- Assemble the Cheesecake: Pour the prepared cheesecake mixture over the crust in the springform pan, spreading it evenly.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake from the oven, allow it to cool at room temperature, then refrigerate for at least 4 hours to set completely.
- Add Toppings and Serve: Before serving, generously top the cheesecake with mini marshmallows and dollops of whipped cream for added sweetness and texture.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Press the crust mixture firmly to ensure it holds together during baking.
- Do not overbake the cheesecake; it should remain slightly jiggly in the center to avoid dryness.
- Refrigerate the cheesecake for several hours or overnight for the best texture and flavor development.
- The mini marshmallows can be lightly toasted with a kitchen torch for added flavor if desired.
- This cheesecake is best served chilled but can be brought to room temperature briefly before serving for a creamier texture.
