Ingredients
For the crust:
2 cups rolled oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the topping:
1/2 cup whipped cream
2 oatmeal creme pies, crumbled
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
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Add the melted butter and stir until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan to form the crust.
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Bake the crust for 10 minutes, then remove from the oven and let cool.
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In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
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Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
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Pour the cheesecake batter over the cooled crust in the springform pan.
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Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
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Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
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Before serving, top with whipped cream and crumbled oatmeal creme pies.
Notes
Variations: Make it gluten-free by swapping all-purpose flour for gluten-free flour blend. For a dairy-free version, use dairy-free cream cheese and sour cream alternatives like cashew cream cheese and coconut yogurt.
Storage: Refrigerate leftovers for up to 5 days. You can freeze the cheesecake for up to 2 months. Be sure to wrap tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
