Description

This Oatmeal Cream Pie Cheesecake combines the comforting flavors of classic oatmeal cream pies with a rich, creamy cheesecake base. Featuring a graham cracker crust, a smooth cream cheese filling infused with oats, cinnamon, and brown sugar, and topped with fluffy mini marshmallows and whipped cream, this dessert is perfect for any occasion that calls for indulgent joy.

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
Make Crust Mixture: Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly mixed.
Form Crust: Press the crust mixture firmly into the bottom of a springform pan to create an even base.
Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add Vanilla and Eggs: Mix in the vanilla extract followed by the eggs, adding them one at a time and beating well after each addition.
Incorporate Other Ingredients: Blend in sour cream, rolled oats, brown sugar, and cinnamon until the mixture is well combined.
Assemble Cheesecake: Pour the cheesecake filling evenly over the prepared crust in the springform pan.
Bake: 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, let it cool to room temperature, then refrigerate for at least 4 hours to firm up fully.
Add Toppings and Serve: Just before serving, top the cheesecake with mini marshmallows and a dollop of whipped cream for a delightful finish.

Notes

Ensure cream cheese is at room temperature for a smoother filling.
Do not overbake the cheesecake to prevent cracking; it should still have a slight wobble in the center when done.
Refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor.
For a toasted marshmallow effect, briefly broil the mini marshmallows before topping.
Use full-fat sour cream and cream cheese for a richer taste.