If you’re craving a nostalgic twist on classic cheesecake, this Oatmeal Cream Pie Cheesecake Recipe is an absolute must-try. Combining the beloved flavors of chewy oatmeal cream pies with a luxuriously smooth and creamy cheesecake filling, this dessert perfectly balances textures and tastes that will transport you back to childhood. Every bite delivers the delightful crunch of a cookie crust paired with a rich, velvety center and a cloud of whipped cream topped with crumbly goodness. It’s comfort food at its finest, reinvented in a way that feels both familiar and exciting.
Ingredients You’ll Need
Don’t let the list fool you—this recipe uses simple, wholesome ingredients that work together beautifully to create a dessert that tastes like it took hours but is surprisingly easy to make. Each ingredient plays a special role, from the iconic oatmeal cream pies forming the base and the topping to the smooth cream cheese filling bringing it all together.
- Oatmeal cream pies (16, store-bought): Divided between crust and topping, they provide that signature flavor and texture.
- Melted butter (2 tablespoons): Helps bind the crust crumb mixture for a firm base.
- Cream cheese (24 oz, softened): The creamy foundation of the cheesecake filling, ensuring richness and smoothness.
- Granulated sugar (1 cup): Sweetens the filling perfectly without overpowering bitterness.
- Sour cream (1/2 cup): Adds moisture and tang for a delicate balance.
- Large eggs (3): Bind the filling while adding structure.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet notes.
- Ground cinnamon (1/4 teaspoon, optional): Injects a subtle spice that complements the oatmeal pies wonderfully.
- Heavy cream (1/2 cup, whipped): A light, airy topping that rounds out the dessert.
- Crushed oatmeal cream pies (from 4 reserved pies): For a deliciously crunchy garnish on top.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Prepare and chill the crust
First up, preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Crumble 12 of the oatmeal cream pies in a food processor until they form fine crumbs. Adding the melted butter, pulse again to combine so the crumbs stick together when pressed. Firmly press this mixture into the bottom of the pan, then pop it into the freezer for about 10 to 15 minutes to set while you mix the filling.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy. Add the sour cream and mix thoroughly to get a luscious texture. Crack in the eggs one at a time, mixing gently after each addition—overmixing can cause cracks later, so keep it light. Stir in the vanilla extract and, if desired, a pinch of ground cinnamon for extra warmth. Your filling should be silky and well combined, ready to pour over the crust.
Step 3: Bake the cheesecake
Pour the filling onto the chilled crust, spreading it evenly. Tap the pan gently on your counter to release any trapped air bubbles that could cause holes or cracks. Bake for about 50 to 60 minutes until the center is just set but still slightly jiggly—a telltale sign of a perfect cheesecake. Once done, turn off the oven and prop the door open to let the cheesecake cool gradually for an hour; this helps prevent sudden temperature changes that cause cracking.
Step 4: Chill before adding the finishing touches
After the hour in the oven, transfer your cheesecake to the refrigerator and let it chill for at least 4 hours or, better yet, overnight. This step is essential for the flavors to mature and the texture to firm up beautifully. Once chilled, whip up the heavy cream until soft peaks form and sprinkle the crushed reserved oatmeal cream pies over the top to create that iconic finish.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
For that extra special touch, dolloping freshly whipped cream on each slice and scattering crumbled oatmeal cream pies on top will make your guests swoon. You can also dust a light sprinkle of cinnamon or drizzle a touch of caramel sauce to enhance those cozy flavors even further.
Side Dishes
This cheesecake pairs beautifully with fresh berries like raspberries or blueberries; their tartness balances the richness perfectly. A warm cup of coffee or a chilled glass of milk are classic companions too, bringing the whole nostalgic experience together.
Creative Ways to Present
If you want to impress at your next gathering, serve individual portions in clear glasses with layers of cheesecake, crumbled pie bits, and whipped cream. Alternatively, slice the cheesecake into small squares for a dessert platter with a variety of toppings—think toasted nuts, chocolate chips, or even a drizzle of maple syrup for a delightful twist.
Make Ahead and Storage
Storing Leftovers
You’ll be happy to know this cheesecake keeps beautifully in the refrigerator for up to five days. Be sure to cover it tightly with plastic wrap or store in an airtight container to maintain its creamy texture and lovable flavor.
Freezing
If you want to save some for later, this Oatmeal Cream Pie Cheesecake Recipe freezes very well. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before serving to enjoy that perfect creamy consistency.
Reheating
This cheesecake is best enjoyed cold, so reheating is generally not recommended. However, if you prefer a softer texture, allow slices to sit at room temperature for 15 to 20 minutes before indulging in a truly luscious treat.
FAQs
Can I use homemade oatmeal cream pies for this recipe?
Absolutely! Homemade oatmeal cream pies will add an extra personal touch and freshness. Just make sure they are fully cooled and chilled before making the crust to achieve the best texture.
Is it necessary to chill the cheesecake overnight?
While you can serve it after four hours, chilling overnight allows the flavors to deepen and the texture to firm up beautifully, resulting in a more satisfying dessert experience.
Can I omit the cinnamon in the filling?
Yes, the cinnamon is optional and adds a subtle warmth. If you’re not a fan or don’t have it on hand, the cheesecake will still taste amazing without it.
What if I don’t have a springform pan?
Springform pans make releasing the cheesecake easier, but if you don’t have one, a regular 9-inch cake pan lined with parchment paper can work as an alternative.
How do I prevent cracks on the cheesecake surface?
Be sure not to overmix the filling when adding eggs and bake the cheesecake gently, then allow it to cool slowly in the oven with the door slightly ajar. This method helps avoid rapid changes that cause cracks.
Final Thoughts
This Oatmeal Cream Pie Cheesecake Recipe is a true celebration of comforting flavors wrapped in a beautifully creamy package. Whether you’re baking for a special occasion or simply craving a delicious nostalgic dessert, this cheesecake will become an instant favorite. Give it a whirl, and I promise it will bring smiles and happy memories to your table!
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Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of oatmeal cream pies with a rich, creamy cheesecake filling atop a buttery cookie crust, finished with whipped cream and crumbled pie topping for an indulgent dessert experience.
Ingredients
For the Crust:
- 16 oatmeal cream pies (store-bought), divided – 12 for crust, 4 for topping
- 2 tablespoons melted butter
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
For the Topping:
- 1/2 cup heavy cream, whipped
- Crushed oatmeal cream pies (from reserved 4 pies)
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Make the Crust: In a food processor, pulse 12 oatmeal cream pies into fine crumbs. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of the pan to form a crust. Freeze for 10–15 minutes while preparing filling.
- Prepare the Filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add sour cream and mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla and cinnamon (if using).
- Assemble and Bake: Pour the filling over the crust. Tap the pan gently on the counter to release air bubbles. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Cool the Cheesecake: Turn off oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
- Add Topping and Serve: Before serving, top with whipped heavy cream and sprinkle with crumbled pieces from the reserved 4 oatmeal cream pies.
Notes
- Let ingredients come to room temperature before mixing to ensure a smoother cheesecake filling.
- For a no-bake variation, chill the crust and use a no-bake cheesecake filling.
- Avoid overmixing eggs to prevent cracks and a dense texture.
- Using a springform pan makes removal easier.
