If you’re looking for a true showstopper that brings back beloved childhood flavors, this Oatmeal Cream Pie Cheesecake is about to steal your heart (and probably your fork). Imagine the soft, chewy nostalgia of those iconic oatmeal cream pies, now woven into a luscious, creamy cheesecake that practically begs for a celebration. Every bite is a dreamy marriage of spiced cinnamon, rich vanilla, and tangy cream cheese, anchored by an over-the-top oatmeal cream pie crust. This is the kind of dessert you make when you want to impress—and then never look back!
Ingredients You’ll Need
The beauty of this Oatmeal Cream Pie Cheesecake is that you don’t need an endless pantry to whip it up. Each ingredient plays an essential role—some bring flavor, others create insanely craveable texture, and a few just add that perfect finishing touch.
- Oatmeal cream pies (12, divided): These store-bought classics form both the crust and the filling, giving our cheesecake its signature flavor and irresistible chew.
- Melted butter (2 tablespoons): Just enough to bind the cookie crust and keep it rich and tender.
- Cream cheese (3 packages, 8 oz each, softened): The foundation of any great cheesecake—go for full-fat for decadence.
- Granulated sugar (3/4 cup): Balances tangy cream cheese and sweet cookies, ensuring smooth sweetness throughout.
- Sour cream (1/2 cup): Adds a subtle tang and extra creamy texture to your cheesecake batter.
- Vanilla extract (1 teaspoon): Rounds out the flavors with fragrant warmth that pairs perfectly with oatmeal cookies.
- Large eggs (3): Essential for structure; add them one at a time for the dreamiest consistency.
- Ground cinnamon (1/2 teaspoon): Intensifies the cozy, spiced taste every oatmeal cream pie lover expects.
- Salt (1/4 teaspoon): Balances and deepens all the sweet flavors, never skip it!
- Whipped cream (for topping, optional): A cloud of whipped cream adds cool, creamy contrast—totally worth the extra swirl.
- Crushed oatmeal cream pies (for garnish): Finish your masterpiece with crumbs for crunch and extra oatmeal cream pie goodness.
How to Make Oatmeal Cream Pie Cheesecake
Step 1: Prep Your Pan
Start off by preheating your oven to 325°F (163°C) and prepping your 9-inch springform pan. Line the bottom with parchment paper and lightly grease the sides—this little bit of insurance means your Oatmeal Cream Pie Cheesecake will release perfectly, with no stubborn edges.
Step 2: Make the Oatmeal Cream Pie Crust
In a food processor, blend 6 oatmeal cream pies with 2 tablespoons melted butter until you have a thick, chewy crumb. Press this mixture firmly into the bottom of your prepared pan, making sure you go edge-to-edge for a sturdy (and seriously tasty) base.
Step 3: Mix the Cheesecake Batter
Grab a large bowl and beat your softened cream cheese and sugar together until irresistibly smooth and creamy—no lumps allowed! Add the sour cream, vanilla extract, ground cinnamon, and salt, and mix until everything’s beautifully combined.
Step 4: Add the Eggs and Cookie Chunks
Crack in the eggs, one at a time, mixing just until each one disappears (overmixing can mean cracks later). Roughly chop 3 more oatmeal cream pies and gently fold the chunks into your batter, so every slice gets surprise pops of that classic flavor.
Step 5: Bake and Chill
Pour the cheesecake filling over your crust and smooth out the top. Bake for 55 to 65 minutes, or until the center is mostly set but still a bit jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour—this gentle transition helps prevent cracks. Then, refrigerate for at least 4 hours (overnight is best) before slicing and serving your Oatmeal Cream Pie Cheesecake.
Step 6: Garnish and Serve
Just before serving, top with swirls of whipped cream and a generous sprinkle of crushed oatmeal cream pies to really drive home the theme. Take a moment to appreciate your masterpiece—then grab your fork and dig in!
How to Serve Oatmeal Cream Pie Cheesecake
Garnishes
Lean into the whimsy by adding fluffy mounds of whipped cream and a shower of crumbled oatmeal cream pies. A light dusting of cinnamon or a drizzle of caramel sauce makes each slice look—and taste—even more decadent. The key is to echo the flavors inside your Oatmeal Cream Pie Cheesecake with every extra on top.
Side Dishes
Since this dessert is definitely a showstopper on its own, keep the sides simple and refreshing: think a platter of fresh berries, a bowl of vanilla ice cream, or a pot of strong coffee. Each side helps balance out the richness, making it the perfect ending to any meal.
Creative Ways to Present
If you’re feeling playful, try slicing the cheesecake into mini squares for easy-to-eat bites, or layer single servings into mason jars for a fun twist on traditional cheesecake bars. You can even serve thin slices atop a pool of homemade caramel or with dollops of cinnamon-spiked whipped cream for an over-the-top touch.
Make Ahead and Storage
Storing Leftovers
Oatmeal Cream Pie Cheesecake stores beautifully! Simply cover the pan or transfer individual slices to an airtight container, and refrigerate for up to 5 days. For best flavor and texture, keep it well-chilled and slice right before serving.
Freezing
If you’re thinking ahead, this cheesecake is freezer-friendly, too. Wrap slices or the whole cheesecake tightly in plastic wrap and then foil, and freeze for up to one month. Let it thaw overnight in the fridge before you serve to preserve its creamy consistency.
Reheating
Cheesecake is at its best served chilled or at cool room temperature. If you’d like a slightly softer texture, let your slices rest at room temperature for about 15 to 20 minutes before enjoying. Avoid microwaving, as it can change the creamy texture.
FAQs
Can I make Oatmeal Cream Pie Cheesecake ahead of time?
Absolutely! In fact, making your cheesecake a day ahead improves its flavor and makes slicing easier. Prepare and chill it overnight, then garnish just before serving.
Can I use homemade oatmeal cream pies instead of store-bought?
Yes! Homemade oatmeal cream pies can give your cheesecake a delightful, personal touch. Just make sure they’re soft and chewy for the crust and mix-ins, so you capture the same classic texture and taste.
Why did my cheesecake crack?
Cracks are usually caused by overbaking or rapid temperature changes. To avoid them, follow the cooling instructions closely and avoid overmixing once the eggs are in. Even if you get a crack, a swirl of whipped cream covers it up beautifully!
Is this recipe gluten-free?
Traditional oatmeal cream pies aren’t gluten-free, so this recipe isn’t either. However, if you find or make a gluten-free version, you can swap them in alongside certified gluten-free oats and enjoy a GF Oatmeal Cream Pie Cheesecake.
How do I slice cheesecake cleanly?
For perfect slices, dip a sharp knife in hot water and wipe it clean between cuts. This helps you glide through the creamy filling and avoid dragging crumbs through your beautiful Oatmeal Cream Pie Cheesecake.
Final Thoughts
If you’re craving nostalgia with a bold, modern twist, it’s time to invite Oatmeal Cream Pie Cheesecake into your life. This recipe transforms a lunchbox favorite into the ultimate crowd-pleasing dessert, and I can’t wait for you to share it with loved ones. Grab those oatmeal cream pies, preheat your oven, and let your kitchen fill up with the sweet scent of happiness!
Print
Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious fusion of oatmeal cream pies and creamy cheesecake with this decadent Oatmeal Cream Pie Cheesecake recipe. Perfect for any dessert lover!
Ingredients
For the Crust:
- 6 oatmeal cream pies
- 2 tablespoons melted butter
For the Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 oatmeal cream pies, chopped
For Topping:
- Whipped cream (optional)
- Crushed oatmeal cream pies for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Blend 6 oatmeal cream pies with melted butter in a food processor to form a thick crust. Press mixture into the bottom of a greased springform pan.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and salt. Mix well. Add eggs one at a time, then fold in chopped oatmeal cream pies. Pour over crust.
- Bake: Bake for 55–65 minutes until center is set. Cool in the oven, then refrigerate for at least 4 hours.
- Serve: Top with whipped cream and crushed oatmeal cream pies before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- To slice easily, dip the knife in hot water between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
