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Oatmeal Creme Pie Cheesecake

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  • Author: cozykitcheneats
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Oatmeal Creme Pie Cheesecake is a dream come true for dessert lovers! The rich, creamy cheesecake filling is paired with a homemade oatmeal cookie crust, then topped with a sweet, fluffy marshmallow filling. It’s a perfect combination of textures and flavors, making it the ultimate treat for any occasion.

Ingredients

  • 1 1/2 cups rolled oats

  • 1 cup all-purpose flour

  • 1/2 cup brown sugar, packed

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened

  • 1/2 cup granulated sugar

  • 1/4 cup sour cream

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup heavy cream

For the Marshmallow Creme Topping:

  • 1 cup marshmallow fluff (marshmallow creme)

  • 1/4 cup heavy cream

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

  2. Mix the crust ingredients: In a medium mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter and vanilla extract until everything is well combined.

  3. Form the crust: Press the oat mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 12-15 minutes, or until the crust is lightly golden and firm. Let it cool completely while you prepare the cheesecake filling.

Make the Cheesecake Filling:

  1. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, eggs, vanilla extract, and heavy cream, beating until well combined and smooth.

  2. Bake the cheesecake: Pour the cheesecake mixture into the cooled oatmeal cookie crust. Tap the pan gently on the counter to remove any air bubbles.

  3. Bake: Bake the cheesecake for 55-60 minutes, or until the center is just set and slightly jiggles when shaken. The edges should be golden brown. Turn off the oven and leave the cheesecake in the oven with the door cracked for 1 hour. Then remove from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours, or overnight, to let it set properly.

Make the Marshmallow Creme Topping:

  1. Mix the topping: In a medium bowl, whisk together the marshmallow fluff, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. If it’s too thick, add a bit more heavy cream to reach your desired consistency.

  2. Top the cheesecake: Once the cheesecake has chilled, spread the marshmallow cream evenly over the top of the cheesecake.

Serve:

  1. Slice and enjoy: Carefully remove the cheesecake from the springform pan. Slice into wedges and enjoy the creamy, marshmallow goodness combined with the oatmeal cookie crust!

Notes

  • For extra texture, top the cheesecake with crumbled oatmeal cookies before adding the marshmallow topping.

  • You can also drizzle some caramel sauce or chocolate syrup over the top for an extra decadent touch.

  • If you prefer a firmer crust, you can refrigerate the crust before adding the cheesecake filling.

Find it online: https://cozykitcheneats.com/oatmeal-creme-pie-cheesecake/