Oatmeal Cream Pie Cheesecake (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
32 ounces cream cheese, softened
02 -
1 cup powdered sugar
03 -
1 tablespoon vanilla extract
04 -
1 teaspoon lemon juice
05 -
1/2 of a 3-ounce package cheesecake flavored instant pudding mix
06 -
1/2 cup half-and-half, plus 2 tablespoons
→ Crust and Topping
07 -
2 boxes oatmeal creme pies
08 -
2 cans buttercream frosting
# Instructions:
01 -
Line the bottom of a 9-inch springform pan with parchment paper. Arrange oatmeal creme pies in a single layer on the bottom of the pan. Cut additional oatmeal creme pies in half and line the edges of the pan, placing them on top of the bottom layer.
02 -
In a mixing bowl, beat the softened cream cheese until smooth and creamy using a stand mixer.
03 -
Mix in the vanilla extract and lemon juice until fully incorporated.
04 -
In a separate bowl, combine half of the 3-ounce package of cheesecake flavored pudding mix with 1/2 cup of half-and-half. Stir until smooth and no longer grainy. Add 2 tablespoons of half-and-half if needed for a smooth consistency.
05 -
Add the prepared pudding mixture to the cream cheese and blend until completely smooth.
06 -
Gradually add the powdered sugar to the cream cheese mixture, blending well after each addition.
07 -
Pour the cheesecake batter into the prepared springform pan, spreading it evenly over the oatmeal creme pie crust. Smooth the top of the mixture.
08 -
Place the cheesecake in the freezer for 2 hours.
09 -
Remove the cheesecake from the freezer, cover with waxed paper and aluminum foil, and chill in the refrigerator for at least 12 hours.
10 -
Before serving, pipe large dollops of buttercream frosting around the edge of the cheesecake. Crumble remaining oatmeal creme pies in the center and garnish individual slices with large pieces of oatmeal creme pie wedged into the frosting dollops.
# Notes:
01 -
Ensure the cream cheese is fully softened for a smooth texture.
02 -
Chilling the cheesecake thoroughly ensures the layers set properly.