Oatmeal Cream Pie Cheesecake Recipe

If there’s a nostalgic treat that never fails to put a smile on my face, it’s the classic oatmeal cream pie. So imagine my delight when those beloved childhood cookies meet rich, velvety cheesecake in one showstopping dessert: Oatmeal Cream Pie Cheesecake! This recipe layers soft, chewy oatmeal cream pies with a tangy, luscious cheesecake filling, all crowned with the fluffiest whipped cream and cookie crumbles. It’s a swoon-worthy mashup that’s guaranteed to capture hearts at any gathering—or make any weeknight feel like a celebration.

this Recipe

Ingredients You’ll Need

Every component of this Oatmeal Cream Pie Cheesecake brings its own little burst of magic. The oatmeal pies form a chewy base and spiced surprise within, while classic cheesecake staples create a cloud-like and creamy filling. Don’t skip the simple garnishes—they’re the cherry on top!

• Oatmeal cream pies (16, divided): These give the crust an irresistible chewy texture and are tucked throughout for added nostalgia in every bite.
• Unsalted butter (3 tablespoons, melted): Melted butter binds the cookie crumbs to form a rich, flavorful crust.
• Cream cheese (3 packages, 8 oz each, softened): Make sure it’s room temperature so your filling blends up ultra-smooth and luscious.
• Granulated sugar (1 cup): Just the right amount of sweetness to balance the oatmeal pies and tangy cream cheese.
• Vanilla extract (1 teaspoon): Adds warmth and depth to both the batter and the aromatics.
• Large eggs (3): Adding one at a time keeps your cheesecake creamy, not dense!
• Sour cream (½ cup): For a fresh, tangy lift and extra creamy consistency.
• Heavy cream (½ cup): Amp up the richness and silky-smooth texture.
• Cinnamon (1 teaspoon, optional): If you adore a spicy note with your oatmeal treats, go ahead and add it!
• Whipped cream and crumbled oatmeal pies (for topping): Don’t hold back on the toppings—for the ultimate playful finish.

How to Make Oatmeal Cream Pie Cheesecake

Step 1: Prepare the Oatmeal Cream Pie Crust

Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Crush 8 oatmeal cream pies until they resemble fine, buttery crumbs—either in a food processor or by hand in a bag with a rolling pin. Mix the crumbs with the melted butter until evenly coated. Press this mixture firmly into the bottom of your pan to form a solid crust, then bake for 8 minutes. Let it cool slightly while you get started on that dreamy filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps allowed! Add the vanilla extract and then the eggs, one at a time, mixing gently between each addition. Follow with the sour cream, heavy cream, and—if you love spice—a teaspoon of cinnamon. Be careful not to overbeat; a gentle hand keeps your Oatmeal Cream Pie Cheesecake fluffy and dreamy. Next, chop 4 oatmeal cream pies into little pieces and fold them right into the batter for a delightful bite in every forkful.

Step 3: Assemble and Bake

Pour your silky cheesecake filling over the cooled oatmeal crust, smoothing the top with a spatula. Bake for 50 to 60 minutes, until the edges are set but the center is still slightly wobbly. Then comes the secret to a perfectly creamy texture: turn the oven off, crack open the door, and let your cheesecake cool inside for an hour. This gentle cooling helps prevent cracks and keeps the cake extra smooth.

Step 4: Chill and Top with Oatmeal Cream Pie Magic

Once out of the oven, transfer the cheesecake to the fridge and let it chill for at least 4 hours (or even overnight if you have the patience). When you’re finally ready to slice and serve, pile on clouds of whipped cream and a generous sprinkle of crumbled oatmeal cream pies for a finishing touch that looks as good as it tastes!

How to Serve Oatmeal Cream Pie Cheesecake

Garnishes

The best Oatmeal Cream Pie Cheesecake deserves to be dressed up! Dollop or pipe fresh whipped cream around the edges, then scatter plenty of oatmeal pie crumbles—or even mini cookies—right on top. A dusting of cinnamon or a light drizzle of caramel sauce also takes the flavor to new heights.

Side Dishes

This cheesecake is truly the main event, but it pairs beautifully with fresh berries, a simple fruit compote, or even a glass of cold milk. If you want something on the lighter side, try serving it with herbal tea or unsweetened coffee—a great contrast to the creamy richness of each slice.

Creative Ways to Present

For parties, cut small squares and serve each piece in cupcake wrappers, or try layering the cheesecake and cream in parfait glasses for an eye-catching twist. You can even transform leftovers into decadent milkshakes—simply blend a slice with a scoop of vanilla ice cream and a splash of milk for an outrageously fun treat!

Make Ahead and Storage

Storing Leftovers

Oatmeal Cream Pie Cheesecake keeps beautifully in the refrigerator—just cover it tightly or store individual slices in airtight containers. It’ll stay fresh and moist for up to 5 days, making it ideal for prepping ahead or snacking whenever a craving strikes.

Freezing

If you want to stretch out the enjoyment, this cheesecake freezes like a dream. Simply wrap slices (or the whole cake) in plastic wrap and foil, then freeze for up to a month. Thaw in the fridge overnight before serving, and add fresh whipped cream and crumbled pies after thawing for the best texture.

Reheating

Although cheesecake is typically served chilled, bringing slices to room temperature for 10 to 15 minutes before serving makes for a softer, creamier bite. No need for the microwave—just let the magic unfold naturally on your countertop.

FAQs

Can I use store-bought oatmeal cream pies?

Yes, that’s exactly what this Oatmeal Cream Pie Cheesecake recipe uses! They’re convenient, consistent, and bring plenty of nostalgia along for the ride.

Is the cinnamon required?

Nope—the cinnamon is completely optional. If you love a hint of spice, add it in; if you prefer your cheesecake more classic, you can leave it out with no worries.

How do I get clean slices?

Run a sharp knife under hot water and wipe it off between each cut. Letting the cheesecake sit at room temperature for about 10 minutes before slicing also helps you achieve those flawless, bakery-worthy slices.

Can I make a no-bake version?

Absolutely! Swap in a store-bought graham cracker or oatmeal cookie crust and use a no-bake cheesecake filling (usually featuring whipped cream or whipped topping). Chill well before adding your oatmeal cream pie crumbles and serving.

What if I don’t have a springform pan?

You can still make this in a deep-dish pie pan or an 8×8-inch square pan. Line the pan with parchment or foil for easy lifting, and watch the bake time—it might need a short adjustment.

Final Thoughts

This Oatmeal Cream Pie Cheesecake is pure joy on a plate—comforting, creamy, and just a little bit whimsical. If your heart skips a beat for nostalgic desserts or you simply want to wow your friends with something special, give this recipe a try. One bite and you’ll see why it’s such a showstopper!

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