Oatmeal Cream Pie Cheesecake Recipe

I think that we can all agree that snack cakes bring back so many memories! Whether you were eating them at you grandma's house like me, they were packed in your elementary school lunches, or they were an everyday dessert, we've all had those yummy individual sized snack cakes. My favorite was always the oatmeal cream pie. I was reading recipes online the other day and found a couple that used oatmeal cream pies as the crust of different desserts. I thought this was GENIUS, so I combined a couple of my favorite desserts into one: the oatmeal cream pie cheesecake!

Oatmeal Cream Pie Cheesecake

3.4 oz instant cheesecake pudding mix
3 cups of milk
8 oz cream cheese (softened)
2 tablespoons vanilla
2 cups of powdered sugar
10-12 oatmeal cream pies (depending on the size of your dish)

Make the instant pudding to the package instructions by adding 3 cups of milk to the pudding mix and whipping until thickened. Set aside. In another bowl, whip the cream cheese until it's light and fluffy. Add in the vanilla and powdered sugar, and keep whipping. Once everything is combined, add in the pudding and ensure everything is mixed. Line your dessert pan with oatmeal cream pies on the bottom (I used a 9x13 pan), and then pour in your cheesecake mixture. Place in the refrigerator for a couple of hours before serving.

**Note: Next time, I might take the oatmeal cream pies and separate the two halves before lining the baking dish for the crust. Using whole oatmeal cream pies made for a thick crust, which was preferred by my husband but not myself. Just depends on your preference!