Bring on the nostalgia with this cheesecake stuffed with oatmeal creme pies.
You know those soft oatmeal creme pies from Little Debbie? Well I put them into a cheesecake and blew some minds. But I cannot take full credit for this epic creation. The idea behind this cheesecake actually comes from a friend of mine who is The Cheesecake Girl here in Columbus. She actually had this as the cheesecake of the week not too long ago and I nearly died just looking at the photo she posted on Instagram (granted I drool over most things she makes).
However, despite my desire I was unable to make it to her shop before the week ended. So I did what any rational person would do – bought some oatmeal creme pies and made it myself. You do that too right? Well you should now because unless you show up at my door that’s the only way to get a slice! (Or wait until it comes back in rotation at her shop if you’re lucky enough to live nearby.)
It’s quite simple really. Pour half the batter into the crust, press some cut up oatmeal creme pies into the filling, and cover with the remaining batter. Afterwards you ca decorate it with some more frosting and creme pies if you want. Which I totally recommend cause you gotta go all out with something like this.
How about serving this for Easter instead of carrot cake? I mean, I love carrot cake (and pretty much any cake involving cream cheese frosting) but who says you can’t have two desserts? Heck I’m planning to have two desserts and I’m only serving four people total. It’s basically spring’s Thanksgiving.
Three years ago: Chocolate Lover’s Cupcakes
Four years ago: Chewy Raisin Chocolate Chip Cookies
Five years ago: Cheesy Double Bean Quesadillas with Avocado Ranch
Six years ago: Irish Car Bomb Mini Cheesecake Bites
OATMEAL CREME PIE CHEESECAKE
1-1/4 cup graham cracker crumbs (approximately 1 sleeve)
1/4 cup brown sugar
1/4 cup unsalted butter, melted
3 (8 oz.) pkgs. cream cheese, room temperature
1/2 cup sugar
2 tsp vanilla extract
5 oatmeal creme pies, quartered
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cup powdered sugar
1 tsp vanilla extract
1 Tbsp milk or heavy cream
2 oatmeal creme pies, quartered
- Heat oven to 350 degrees. In a medium bowl combine graham cracker crumbs, sugar and butter. Press onto bottom of 9=10-inch springform pan.
- In a large bowl beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon half of the batter into crust, press oatmeal creme pie quarters into the filling, top with remainder of filling, and smooth to cover.
- Bake 45 minutes or until center is almost set. Cool completely.
- For the topping, in a small bowl beat the butter on medium-high for 5 minutes or until lighter in color. Slowly add the powdered sugar until completely incorporated. Add in vanilla extract and milk and mix until combined. Beat on medium-high for another 3-5 minutes.
- Pipe onto the top edges of the cooled cheesecake and top with oatmeal creme pie quarters. Refrigerate 4 hours or overnight.
- When ready to serve, cut into 12 slices. Store leftover cheesecake in refrigerator.
Source: Adapted from my Pumpkin Swirl Cheesecake.