Oatmeal Cream Pie Cheesecake
User Reviews
5
Oatmeal Cream Pie Cheesecake
Description
The Oatmeal Cream Pie Cheesecake uses a creative assembly of whole and halved oatmeal cream pies pressed into the bottom and around the edges of a springform pan to form a flavored crust base. The filling consists of softened cream cheese blended smoothly with vanilla, lemon juice, powdered sugar, and a cheesecake-flavored instant pudding mixture made with half and half. The pudding mixture adds body and a light tang to the creamy filling. Once this filling is poured over the pie crust base, it is chilled in the freezer to set and firm up before serving.
This cheesecake offers a sweet and creamy texture from the cheesecake layer contrasted with the tender, cake-like oatmeal cream pies. The lemon juice adds a subtle brightness to cut through the richness. The layering technique enhances both the flavor and texture, making it a dessert that showcases familiar snack cake elements in cheesecake form.
The recipe requires careful layering and chilling to achieve the best results. The use of instant pudding gives the cheesecake body without a long baking time, offering a no-bake style finish. This cheesecake is suitable for a dessert that serves several people, presenting a nostalgic twist on classic cheesecake by incorporating oatmeal cream pies directly into the crust and crust edge.
Ingredients
- 32 ounces cream cheese softened (I used 4 8-ounce packages)
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- 1/2 Instant pudding mix cheesecake flavored, 3 ounce package
- 1/2 cup half-and-half + 2 tablespoons, see instructions
- 2 Oatmeal Creme Pies and to top, boxes, for the crust
- 2 buttercream frosting cans, for topping
Instructions
- Line the bottom of a 9 inch Spring form pan with Parchment paper and layer oatmeal cream pies on the bottom.
- Cut several of the Oatmeal Creme Pies in half, and line the edge of the Spring-form pan on top of the second layer of pies in the bottom.
- Set aside.
- Mix the softened cream cheese until smooth and creamy.
- Add the vanilla and lemon juice, and mix.
- In a separate bowl, add half of the 3 ounce package of Instant cheesecake flavored pudding and 1/2 a cup of half n half, and mix until the pudding is smooth, and no longer grainy.
- Add the additional 2 Tablespoons as needed, to make the pudding smooth.
- When pudding is smooth and thick, add it to the mixing bowl, and blend until completely smooth with the cream cheese.
- Add the powdered sugar a little at a time, and blend well after each addition.
- Pour the cheesecake batter into the Spring-form pan on top of the Oatmeal Creme Pies.
- Smooth the top, and place the Cheesecake in the freezer for 2 hours.
- Remove from freezer and cover the cheesecake with waxed paper and aluminum foil, and place in the refrigerator for at least 12 hours.
- When you're ready to serve, remove from the refrigerator and pipe large dollops of Buttercream frosting around the edge on top of the cheesecake.
- Crumble the remainder of the Oatmeal Creme Pies in the center of the top of the cheesecake, and place large pieces of Oatmeal pies on the edges of each piece, wedged in the dollop of frosting.
- Serve and Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 96mg | 32% |
| Sodium | 301mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 0.03g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
