Ingredients
Scale
- 1 ½ cups finely ground oat flour
- ½ cup packed brown sugar
- ½ cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine oat flour, brown sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- Step 2: Bake the crust for 12-15 minutes, or until lightly golden. Let cool slightly.
- Step 3: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 5: Pour the cream cheese mixture over the cooled crust.
- Step 6: Bake for 30-35 minutes, or until the center is almost set. Turn off the oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar. Refrigerate for at least 4 hours before serving.
Notes
- To prevent cracking, let the cheesecake cool gradually in the oven as instructed; avoid sudden temperature changes.
- Leftover cheesecake is best stored covered in the refrigerator for up to 3 days.
- A dollop of whipped cream and a sprinkle of cinnamon really enhance the oatmeal cream pie flavor.
- For a richer oat crust, try browning the melted butter slightly before mixing it with the flour and sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American