Description
This Oatmeal Cream Pie Cheesecake combines the hearty texture of an oatmeal cookie crust with a rich, creamy cheesecake filling and a fluffy marshmallow topping. A delightful twist on the classic oatmeal cream pie, this dessert is perfect for gatherings and special occasions, offering a comforting and indulgent treat.
Ingredients
Scale
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
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
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
Garnish (Optional)
- Mini oatmeal cookies, for topping
- Additional marshmallow fluff for drizzling
Instructions
- Make the Oatmeal Cookie Crust: In a large bowl, combine the rolled oats, flour, cinnamon, salt, and baking soda. In a separate bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Gradually add the dry ingredients into the butter mixture, stirring until a cohesive dough forms.
- Press and Bake Crust: Press the oatmeal cookie dough evenly into the bottom of a prepared baking pan. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the crust is lightly golden brown. Allow it to cool completely in the pan before adding the filling.
- Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, heavy cream, powdered sugar, vanilla extract, and sour cream. Beat on medium speed for 3-4 minutes until the mixture becomes light, airy, and smooth.
- Assemble the Cheesecake Layer: Pour the cheesecake filling over the cooled oatmeal cookie crust, spreading it evenly with a spatula. Refrigerate the cheesecake for at least 3-4 hours, or until the cheesecake layer is firm and set.
- Make the Marshmallow Filling: In a separate bowl, combine marshmallow fluff, powdered sugar, softened butter, and vanilla extract. Mix until smooth and creamy.
- Top Cheesecake with Marshmallow Filling: Once the cheesecake is fully set, spread the marshmallow filling evenly on top of the cheesecake layer to create a fluffy topping.
- Garnish and Serve: If desired, garnish with mini oatmeal cookies and drizzle additional marshmallow fluff over the top for extra decoration. Slice and serve chilled.
Notes
- Ensure the crust is completely cooled before pouring the cheesecake filling to prevent melting.
- For best results, chill the cheesecake overnight for a firmer texture.
- Use room temperature ingredients for smoother fillings.
- Mini oatmeal cookies are optional but add a charming decorative touch.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
