Oatmeal Creme Pie Cheesecake
A decadent Oatmeal Creme Pie Cheesecake recipe that yields a creamy oatmeal cookie flavored filling on top of a crust made with the famous cookies.
Ingredients
- 9 Each Oatmeal Creme Pies Big Size
- 24 Ounces Cream Cheese room temperature
- ⅓ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ Cup Molasses
- 2 teaspoons Pumpkin Pie Spice
- 1 Cup Heavy Whipping Cream
- ½ Cup Powdered Sugar
- ¼ Cup Caramel Sauce for serving
Instructions
- Spray a 9" springform pan with cooking spray then line the bottom with parchment paper.
- Add a layer of Oatmeal Creme Pies to the bottom to act as the crust of the cheesecake (it took 6 big ones for me).9 Each Oatmeal Creme Pies
- Add the softened cream cheese, brown sugar, granulated sugar, vanilla, molasses and pumpkin pie spice to the bowl of a stand mixer and mix for about 1 minute until well mixed.24 Ounces Cream Cheese, ⅓ Cup Light Brown Sugar, ¼ Cup Granulated Sugar, 1 teaspoon Vanilla Extract, ¼ Cup Molasses, 2 teaspoons Pumpkin Pie Spice
- In another large bowl beat the cream until soft peaks form, then add the powdered sugar and continue beating until stiff peaks have formed.1 Cup Heavy Whipping Cream, ½ Cup Powdered Sugar
- Fold the cream into the cream cheese mixture.
- Pour this cream cheese mixture over the top of the oatmeal cookie crust.
- Spread out evenly then refrigerate for about 6 hours (I let mine refrigerate over night- which is best if you have time).
- After the oatmeal creme pie cheesecake has set, take about 3 more creme pies and chop into pieces then decorate the top of the cheesecake.
- When serving, drizzle with the caramel sauce (caramel syrup).¼ Cup Caramel Sauce
Notes
Store this no-bake cheesecake in the refrigerator so that it stays set.
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Nutrition
Serving: 1g | Calories: 742kcal | Carbohydrates: 69g | Protein: 8g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 18g | Cholesterol: 120mg | Sodium: 549mg | Fiber: 1g | Sugar: 55g
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