The Oatmeal Cream Pie Cheesecake Recipe is a delightful fusion of two classic treats that will have your taste buds dancing with joy. Imagine the cozy, nostalgic flavor of oatmeal cream pies transformed into a luscious, creamy cheesecake that’s rich but perfectly balanced. This dessert combines a buttery crust made from crushed oatmeal cookies with an irresistibly smooth filling and a cloud-like whipped cream topping. Whether you’re making it for a family gathering or an indulgent weekend treat, this recipe brings warmth, comfort, and a bit of whimsy to your dessert table.
Ingredients You’ll Need
Believe it or not, the magic behind this Oatmeal Cream Pie Cheesecake Recipe is in its simplicity. Each ingredient plays a crucial role in building layers of flavor and texture—from the buttery crust to the creamy filling and airy topping. Keeping them quality and fresh ensures every bite is as delicious as it should be.
- Crushed oatmeal cream pies (2 cups): The base of the crust, offering a wonderful oat flavor and sweetness.
- Unsalted butter (1/4 cup, melted): Binds the crust together, creating a rich foundation.
- Cream cheese (24 oz, softened): Provides the creamy, tangy filling essential to cheesecake.
- Granulated sugar (1 cup): Sweetens the filling just right without overpowering.
- Sour cream (1 cup): Adds moisture and slight tanginess for depth.
- Vanilla extract (1 tsp + 1 tsp): Enhances all flavors with its warm aromatic edge.
- Large eggs (3): Bind the filling and give it structure.
- Heavy whipping cream (1 cup): Whipped for the luscious topping.
- Powdered sugar (1/4 cup): Sweetens the whipped cream perfectly.
- Additional oatmeal cream pies (chopped): For sprinkling on top to add texture and garnish.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 325°F (163°C) and greasing a 9-inch springform pan. This ensures your cheesecake will release easily after baking, setting you up for a flawless presentation.
Step 2: Make the Crust
Mix those 2 cups of crushed oatmeal cream pies with the melted butter until they’re fully combined. Press this mixture firmly into the bottom of your pan, creating that irresistible, crumbly base. Pop it in the oven for 10 minutes to set the crust — this step locks in flavors and gives a nice texture contrast to the creamy filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until luxuriously smooth. Add the sour cream and vanilla extract for richness and flavor complexity, then carefully incorporate the eggs one at a time. Mixing gently after each egg keeps the filling velvety and prevents cracks in your cheesecake.
Step 4: Bake to Perfection
Pour this creamy mixture over the cooled crust and bake for 60 to 70 minutes, or until the center is just set. A toothpick test is your best friend here! Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour—this slow cooling helps avoid cracks and keeps the texture flawless.
Step 5: Cool Completely and Chill
Remove the cheesecake and allow it to come to room temperature naturally before refrigerating it for at least four hours or overnight. This waiting time lets all the flavors marry and the cheesecake set into that perfect sliceable texture.
Step 6: Whip Up the Creamy Topping and Assemble
Whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form—the light, airy topping makes every bite feel like a dream. Spread this whipped cream gently across the chilled cheesecake, then sprinkle chopped oatmeal cream pies on top for that signature crunchy surprise.
Step 7: Slice and Celebrate!
Now comes the best part—cut yourself a generous slice and enjoy! Each forkful delivers a creamy, crunchy, and comforting experience that perfectly captures the spirit of an oatmeal cream pie, elevated with a cheesecake twist.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
Adding some chopped oatmeal cream pies on top gives an inviting crunch that contrasts beautifully with the smooth cheesecake. Fresh berries or a drizzle of caramel sauce can also bring an extra burst of flavor and color, turning your dessert into a true showstopper.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of coffee or a rich, creamy latte. For an extra special touch, serve alongside a scoop of vanilla bean ice cream or a light fruit compote to brighten each bite.
Creative Ways to Present
For entertaining, slice into small squares and serve on a decorative platter with a sprinkling of chopped oatmeal cream pies around the edges. Try layering the cheesecake filling and crust in individual glasses for a whimsical parfait-style treat that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled and topped, cover your cheesecake tightly with plastic wrap or a cake dome and keep it refrigerated. It stays fresh and tasty for up to 5 days—a perfect make-ahead dessert for busy weeks or celebrations.
Freezing
You can freeze the Oatmeal Cream Pie Cheesecake Recipe for up to one month. To avoid freezer burn or soggy toppings, freeze it without the whipped cream topping and add that fresh before serving.
Reheating
Cheesecake is best enjoyed cold, so simply thaw frozen slices overnight in the fridge. If you want to soften the whipped cream topping a little after chilling, let the cheesecake sit at room temperature for about 15 minutes before serving.
FAQs
Can I use regular cookies instead of oatmeal cream pies?
While you can substitute other cookies, oatmeal cream pies bring a unique oat flavor and texture that’s central to this cheesecake’s charm. Using them maintains the authentic taste that makes this recipe special.
How do I prevent cracks in my cheesecake?
Mixing ingredients gently, baking at a low temperature, using the slow cooling method with the oven door slightly open, and allowing the cheesecake to chill fully all help prevent cracks and keep your cheesecake smooth and beautiful.
Can this recipe be made gluten-free?
To make it gluten-free, you would need to find gluten-free oatmeal cream pies or make a crust substitute with gluten-free oats and butter. Just ensure all ingredients meet gluten-free standards to keep it safe for those avoiding gluten.
Is refrigeration necessary before serving?
Yes! Refrigerating gives the cheesecake time to fully set and develop its flavor. Serving it warm or too soon after baking can result in a runny texture and less enjoyable experience.
How long does it take to make this cheesecake?
The total time includes baking, slow cooling, chilling, and preparation, taking about 6 hours and 35 minutes from start to finish. Most of that is hands-off time, making it an easy dessert to prep ahead of your next event.
Final Thoughts
If you cherish dessert moments that feel like a warm hug, this Oatmeal Cream Pie Cheesecake Recipe is ready to become a favorite in your recipe box. Every creamy bite wrapped in the goodness of oatmeal cream pies is just pure joy on a plate. Don’t hesitate—grab those cookies and get baking. Your sweet tooth will thank you!
Print
Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of classic oatmeal cream pies with a rich, creamy cheesecake. Featuring a crust made from crushed oatmeal cream pies, a smooth cream cheese filling, and topped with fluffy homemade whipped cream and chopped cookies, this dessert is perfect for cookie lovers looking to elevate their treat. It’s baked to perfection with a creamy texture and a slightly crunchy crust, making it a delightful showstopper for any occasion.
Ingredients
Crust
- 2 cups crushed oatmeal cream pies (about 12–14 cookies)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Additional oatmeal cream pies, chopped
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake it for 10 minutes, then remove and allow to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in the sour cream and 1 teaspoon vanilla extract, mixing until well combined. Incorporate the eggs one at a time, beating gently after each addition to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust. Bake in the preheated oven for 60-70 minutes, or until the center is set and a toothpick inserted comes out clean. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to ensure it sets properly.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cheesecake: Spread the prepared whipped cream evenly over the chilled cheesecake. Sprinkle chopped oatmeal cream pies on top for added texture and flavor.
- Serve: Slice the cheesecake using a clean knife warmed in hot water for clean cuts. Serve and enjoy this indulgent dessert!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbeat the eggs into the batter to avoid cracking during baking.
- Leaving the cheesecake in the oven with the door slightly open helps prevent sudden temperature changes to reduce cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor development.
- Use a springform pan for easy removal and proper cheesecake shape.
- For cleaner slices, wipe the knife with warm water between cuts.
