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)

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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.