Oatmeal Cream Pie Cheesecake
A decadent cheesecake combining cream cheese, oats, and marshmallows, delivering nostalgic flavors reminiscent of childhood oatmeal cookies.
Ingrédients
For the crust
- 1 cup graham cracker crumbs Use gluten-free graham cracker crumbs for a gluten-free option.
- 1/4 cup sugar
- 1/2 cup butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Use vegan cream cheese for a dairy-free option.
- 1 cup sugar Can substitute with a sugar alternative.
- 1 tsp vanilla extract
- 3 large eggs Use flaxseed meal to substitute for a vegan option.
- 1 cup sour cream Use dairy-free sour cream for a dairy-free option.
- 1 cup rolled oats Can use gluten-free oats for a gluten-free version.
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 cup mini marshmallows
- 1/2 cup whipped cream
Instructions
Preparation
- Start by gathering all of your ingredients. Ensure that the cream cheese is at room temperature.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan.
Making the Filling
- Beat the softened cream cheese with sugar until smooth and creamy.
- Add the vanilla extract and the eggs one at a time, mixing thoroughly after each addition.
- Blend in the sour cream until fully incorporated.
- Fold in the rolled oats, brown sugar, and cinnamon.
Baking
- Pour the cheesecake mixture over the crust in the springform pan. Spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until set with a slight jiggle in the center.
Cooling and Serving
- Allow the cheesecake to cool in the pan. Refrigerate for at least four hours or overnight.
- Before serving, top with mini marshmallows and whipped cream.
Notes
For a richer flavor, consider adding a pinch of nutmeg or splash of almond extract. Store leftovers in an airtight container in the refrigerator for up to five days.