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posted by Amy Johnsonon October 5, 2014 (updated Dec 30, 2018) 15 comments »
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This easyAlmond Oatmeal Cheesecake Pie is the perfect ending for any meal, especiallyduring the holidays.
There is a reason for the popular saying: “It’s as easy as pie.” It’s because pie is so easy to make. Really. Most pies consists of mixing up a filling, pouring it into a pie crust and baking it. That’s it. And if you’re worried about preparing pie crust from scratch, nowadays you can even find dependable prepared refrigerated pie crusts at most grocery stores to solve that problem too. So don’t fret. Pie really is easy.
This Almond Oatmeal Cheesecake Pie recipe is no exception to the “easy as pie” rule. Begin with an unbaked prepared 9-inch pie crust, then create the filling. The filling for this pie is broken into two parts: the cream cheese filling, and the nutty, crunchy almond and oatmeal top. Both steps only involve basic mixing so you should be able to have this pie prepped and ready to go into a preheated oven in under 10 minutes.
While baking, the pie puffs up and the sweetened cream cheese mixture mingles a bit with the nutty almond oatmeal top resulting in a wonderfully textured pie. Imagine cheesecake and a nutty pie mixed together. Yep. Good stuff, y’all.
If you haven’t already been inspired, this Almond Oatmeal Cheesecake Pie would make a wonderful addition to an autumnal occasion or any holiday dessert spread. I’m thinking the Thanksgiving table will need to make room right next to the pecan pie for this delectable dessert. Enjoy!
Almond Oatmeal Cheesecake Pie Recipe
Almond Oatmeal Cheesecake Pie Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours
A great pie for serving during the holiday season.
Ingredients
- 1 (9-inch) deep dish prepared pie crust, unbaked
- 8 ounces cream cheese, room temperature
- 4 large eggs, divided
- 3/4 cup granulated sugar, divided
- 2 teaspoon vanilla extract, divided
- 1/2 teaspoon salt, divided
- 1 cup rolled-oats
- 1/2 cup sliced almonds
- 1 cup light corn syrup
- 1/2 teaspoon cinnamon
Instructions
Preheat oven to 425-degrees F. Place oven rack on lowest level.
Using an electric mixture on medium speed, beat together cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Pour mixture into prepared piecrust.
Stir together oats and almonds and spread evenly over cream cheese mixture.
Whisk together remaining 3 eggs, 1/4 cup sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, corn syrup, and cinnamon. Pour mixture evenly over oat/almonds.
Place pie on baking sheet and place on lowest oven rack, bake at 425-degrees for 15 minutes. Lower oven temperature to 350-degrees and continue to bake another 30-35 minutes, until pie is set.
Cool completely on wire rack. Once cooled, serve or cover and refrigerate for up to 2 days.
Notes
Adapted from Southern Living.
Did you make this recipe?
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originally published on October 5, 2014 (last updated Dec 30, 2018)
15 commentsLeave a comment »
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15 comments on “Almond Oatmeal Cheesecake Pie Recipe”
Liz @ Floating Kitchen —Reply
Oh wow, this looks amazing! It’s like a pie and a cheesecake and a crisp all in one. Can’t wait to try it out!
Carol Griffin —Reply
Definitely will be making this one! Sounds delicious!
Anna @ Crunchy Creamy Sweet —Reply
Stunning. Love everything about this pie. Sharing!
Katrina @ Warm Vanilla Sugar —Reply
Oh girl, this is my total dream! Cheesecake and pie in one is the best!
Erin @ The Spiffy Cookie —Reply
I would never have thought to combine these things but I’m loving it.
Saje —Reply
Flavor was wonderful. Consistency not so much. It required a lot longer in the oven for cheesecake to set up. Still came out not as firm as what the pictures look like. Anyone else have this issue? Recommendations?
Amy Johnson —
Saje, I’m not sure what may have happened. Once it was cool did it thicken up?
Annette —Reply
I made this today. Delicious layers & loved the texture! Although I overcooked mine a bit so it cracked. What a crying shame I will just have to make this over & over to perfect it!! lol
Amy Johnson —
😉 I think a do-over is a tasty idea!
Andee —Reply
my corn syrup mixture went all over the pie onto the pan when i poured it on top of the oatmeal mix?! i used a 9″ pie crust but more than half of the mixture overflowed onto the pan before i even put it in the oven:( what did i do wrong!??
Jen —Reply
Complete disaster!! I had the same problem with overflow. Wishing I would have bought the deep dish pie crust as there is no way all the filling will fit in a regular pie crust. Such a mess…no idea how it tastes yet but it isn’t pretty!
Amy Johnson —
I’m so sorry to hear about your overflow problem. The 9-inch pie dish pie plate I use for this pie is not considered a deep dish pie plate, but a deep dish should definitely work for you in the future. I will add a note to this recipe suggesting a deep dish pie crust to be on the safe side. Thank you for your feedback.
Karen —Reply
Corn syrup isn’t something we get in my country. Can you suggest an alternative please?
Amy Johnson —
A substitute will most likely change the taste and consistency, but a few are: honey, molasses, maple syrup and agave nectar.
Charlotte —Reply
This is my absolute favorite pie ever! I make it quite often, thank you for a taste I never experienced.
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