Ingredients:

  • 10 Little Debbie Oatmeal Cream Pies, standard size
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp sea salt
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 5 Little Debbie Oatmeal Cream Pies, roughly chopped
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 2 Little Debbie Oatmeal Cream Pies, quartered for decoration

Instructions:

  1. Preheat your oven to 325°F (163°C). Pulse 10 oatmeal cream pies in a food processor until they form coarse crumbs. Mix with melted butter and salt. Press firmly into the bottom of a parchment-lined 9-inch springform pan and bake for 8 minutes to set.
  2. Beat the room-temperature cream cheese, granulated sugar, and brown sugar until smooth and aerated, about 3 minutes. Incorporate the vanilla, cinnamon, and sour cream. Add eggs one at a time on low speed, mixing only until just combined. Fold in 5 chopped oatmeal cream pies by hand.
  3. Wrap the bottom of the springform pan in three layers of heavy-duty aluminum foil. Pour the batter over the crust. Place the pan into a large roasting pan and fill the roasting pan with 1 inch of boiling water. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
  4. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake sit inside for 1 hour for a slow temperature drop. Remove and refrigerate for at least 6 hours or overnight.
  5. Whip heavy cream and powdered sugar until stiff peaks form. Pipe onto the chilled cheesecake and garnish with the remaining 2 quartered oatmeal cream pies and optional caramel drizzle.