This Oatmeal Cream Pie Cheesecake Recipe is the stuff that dessert dreams are made of. Imagine marrying the nostalgia of soft, chewy oatmeal cream pies with the creamy decadence of a classic cheesecake. Every bite delivers a fusion of spiced cookie goodness and rich, tangy filling—perfect for potlucks, holiday gatherings, or when you want to surprise friends with something a little different. The beauty here is how everyday treats transform into a memorable showstopper, making this Oatmeal Cream Pie Cheesecake Recipe a new favorite you’ll want to return to any chance you get.
Ingredients You’ll Need
The list for this Oatmeal Cream Pie Cheesecake Recipe is refreshingly straightforward, and each ingredient plays a starring role in the final flavor and texture. Gathering these ingredients is half the fun—the real magic happens when you see how they come together in every nostalgic, creamy slice!
- Oatmeal cream pies: These classic snack cakes lay the foundation for both the crust and the cheesecake’s signature flavor—use store-bought or go homemade for an extra special touch.
- Unsalted butter: Melted butter binds the crust and enhances the comforting, bakery-like aroma and texture.
- Cream cheese: Softened to room temperature, this ingredient is essential for a smooth, lusciously creamy filling.
- Granulated sugar: Adds the perfect touch of sweetness to balance the tanginess of the cream cheese and sour cream.
- Sour cream: Provides a subtle tang and helps create that melt-in-your-mouth cheesecake feel.
- Large eggs: Bring structure and richness to every slice; add one at a time for best results.
- Vanilla extract: Infuses the cheesecake with warm, classic flavor notes that complement both oatmeal and cream cheese.
- Ground cinnamon: A dash of this spice is the secret to amplifying that familiar oatmeal cookie flavor.
- Salt: Just a pinch sharpens up all the other flavors and keeps the dessert exciting.
- Whipped cream (optional): Clouds of whipped cream are the perfect finishing touch for extra decadence.
- Crushed oatmeal cream pies (optional): A sprinkling on top doubles down on nostalgia and adds texture.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining the bottom of a 9-inch springform pan with parchment paper. Take 6 oatmeal cream pies and roughly chop them—this is your base layer of goodness. Pulse the chunks in a food processor until you have fine, moist crumbs. Stir in the melted butter, making sure all the crumbs are evenly coated, then press this crumb mixture firmly into the pan to build a sturdy crust. Bake for 10 minutes to set everything in place, and let the crust cool completely before adding the filling. Trust me, this sets the stage for a truly unforgettable cheesecake.
Step 2: Mix the Cream Cheese Filling
While your crust cools, beat together the softened cream cheese and sugar in a large mixing bowl until the mixture is ultra-smooth and free of any lumps. Add the sour cream, vanilla extract, ground cinnamon, and salt, stirring until everything blends together into a dreamy, fluffy mixture. This base is what gives your Oatmeal Cream Pie Cheesecake Recipe its incredible richness and creamy mouthfeel, so take your time with this step for the best texture.
Step 3: Incorporate the Eggs
Next, add the eggs one at a time, gently mixing after each addition. Be careful not to overmix—this creates that trademark silkiness in the cheesecake while preventing cracks. Once all the eggs are combined, roughly chop the remaining 4 oatmeal cream pies and fold them into the batter. These little chunks will become glorious pockets of spiced cookie within your cheesecake, delighting everyone lucky enough to get a slice.
Step 4: Fill and Bake
Pour the creamy filling over the cooled crust, using a spatula to smooth out the top. Slide the cake into the oven and bake for 55–65 minutes, until the edges are set but the center is still just a bit jiggly (that wobble means it’s creamy perfection). When time’s up, turn off the oven and crack the oven door. Let your cheesecake cool inside for an hour, which allows it to gradually firm up without shocking it with colder air. This hands-off approach is key for a flawless finish!
Step 5: Chill and Serve
Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours—overnight is even better. This waiting time might be the hardest part, but it’s well worth it for a perfectly set texture. When ready to serve, top with billowy whipped cream and a handful of crushed oatmeal cream pie pieces for extra flair. The final result is a show-stopping Oatmeal Cream Pie Cheesecake Recipe that no one will forget.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
This cheesecake is a blank canvas just waiting to be jazzed up! For maximum wow factor, pipe clouds of whipped cream along the edges and scatter crushed oatmeal cream pies on top. Not only does this make your Oatmeal Cream Pie Cheesecake Recipe look irresistible, but it also adds delicious textural contrast with every bite.
Side Dishes
Although this cheesecake can absolutely stand alone as dessert royalty, it pairs beautifully with simple sides like fresh seasonal berries or a light fruit salad. The brightness of fruit balances out the richness, making every forkful feel even more special. If you’re feeling extra, serve with a big mug of coffee or chai latte—pure cozy heaven!
Creative Ways to Present
Get playful with your presentation: try baking individual cheesecakes in mini springform pans for personalized desserts, or cut the cake into bite-sized squares for a dessert platter. Serve slices on playful vintage plates, and don’t be shy about adding a drizzle of caramel or a sprinkle of cinnamon. Let your creativity shine—it all makes this Oatmeal Cream Pie Cheesecake Recipe feel unique and festive.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your cheesecake, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the fridge. The cheesecake will stay fresh and creamy for up to 4 days, making it perfect for weekday treats or sharing with lucky coworkers.
Freezing
If you want to save some for later, this cheesecake freezes incredibly well. Simply slice, wrap pieces in plastic wrap, and then place in a freezer-safe bag. The Oatmeal Cream Pie Cheesecake Recipe will keep its rich, creamy texture for up to 2 months—just thaw overnight in the refrigerator before serving.
Reheating
Although cheesecake is typically enjoyed cold, if you’d like to gently bring a slice to room temperature, let it sit out for about 20–30 minutes. Avoid using the microwave, as it can alter the creamy consistency. Enjoying a chilled piece will deliver that perfect balance of flavors and textures every time.
FAQs
Can I use homemade oatmeal cream pies instead of store-bought?
Absolutely! If you have a favorite homemade recipe, feel free to swap them in—the Oatmeal Cream Pie Cheesecake Recipe will taste just as fantastic, and perhaps even more nostalgic and delicious.
What if I don’t have a springform pan?
A springform pan is ideal for easy release, but you can also line a regular cake pan with parchment and leave a generous overhang, then lift the chilled cheesecake out carefully before slicing.
How do I prevent cracks in my cheesecake?
Make sure to mix on a low speed, add eggs one at a time without overbeating, and cool gradually in the oven with the door slightly open after baking. These steps help ensure your Oatmeal Cream Pie Cheesecake Recipe comes out smooth and crack-free.
Can I make this cheesecake gluten-free?
Yes, simply substitute gluten-free oatmeal cream pies and ensure all other ingredients are certified gluten-free. The results will still be irresistibly rich and flavorful.
What’s the best way to slice cheesecake cleanly?
Dip a sharp knife in hot water, wipe it dry, and slice—cleaning the knife between cuts. This gives those beautiful, bakery-worthy wedges for your Oatmeal Cream Pie Cheesecake Recipe every time.
Final Thoughts
I can hardly think of a cozier, more crowd-pleasing treat than the Oatmeal Cream Pie Cheesecake Recipe. It’s nostalgic, decadent, and easier to make than you might imagine. Whether for a family celebration, a bake sale, or just a weekend baking adventure, don’t miss the chance to wow the people you love with this fabulous fusion of old-school charm and creamy cheesecake bliss!
Print
Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of oatmeal cream pies with this decadent Oatmeal Cream Pie Cheesecake. A creamy, cinnamon-spiced cheesecake loaded with chunks of oatmeal cream pies, all nestled on a buttery crust. Topped with whipped cream and more cookie pieces, this dessert is a true delight for your taste buds.
Ingredients
For the Crust:
- 10 oatmeal cream pies (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Whipped cream, for topping (optional)
- Crushed oatmeal cream pies, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper. Make the crust by combining chopped oatmeal cream pies with melted butter, pressing into the pan, and baking for 10 minutes.
- Mix Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and salt. Mix in eggs one at a time. Gently fold in chopped oatmeal cream pies.
- Bake: Pour filling over crust and bake for 55–65 minutes until set. Cool in the oven, then chill in the refrigerator for at least 4 hours.
- Serve: Top with whipped cream and crushed oatmeal cream pie pieces before serving.
Notes
- For a firmer texture, refrigerate overnight.
- You can substitute store-bought oatmeal cream pies with homemade ones.
- This cheesecake is rich, so small slices are recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 33g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
