If you’re looking for a dessert that blends comfort, nostalgia, and showstopping appeal, the Oatmeal Cream Pie Cheesecake is the ultimate winner. Imagine the chewy, buttery goodness of oatmeal cream pies, but layered beneath and on top of a luscious, tangy cheesecake filling—all in one heavenly bite. This dreamy treat is surprisingly simple to make and brings together familiar childhood flavors in a sophisticated, crowd-wowing package. Each creamy, spiced forkful will have you wondering why you ever ate plain cheesecake in the first place.

Oatmeal Cream Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and for this Oatmeal Cream Pie Cheesecake, you’ll find each component plays a starring role. From the nostalgic sandwich cookies forming the crust to the rich cream cheese and a touch of warming cinnamon, every ingredient adds depth, contrast, and a celebration of flavors and textures.

Oatmeal cream pies: You’ll need 12 of these for the base, garnish, and a nostalgic flavor boost throughout—store-bought brings the classic vibe, but homemade adds a personal touch!
Unsalted butter: Just 2 tablespoons, melted, help hold the crust together and boost its richness.
Cream cheese: 24 ounces of softened, full-fat cream cheese give the filling its iconic creamy, tangy smoothness—no skimping here!
Granulated sugar: A full cup sweetens things up and balances the tartness of the cream cheese.
Sour cream: Adds velvety texture and a tangy depth you’ll absolutely love in every bite.
Vanilla extract: Just a teaspoon, but don’t skip it—it rounds out all those classic dessert flavors!
Large eggs: Three eggs, added one by one, ensure a silky filling that sets up beautifully in the oven.
Heavy cream: A half cup makes the texture even more luscious and indulgent.
Ground cinnamon: This half-teaspoon brings cozy warmth and a hint of spice.
Whipped cream (optional): For a cloud-like, creamy garnish on top right before serving.
Crushed oatmeal cream pies (for garnish): The finishing touch for extra chew and a nod to what’s inside.

How to Make Oatmeal Cream Pie Cheesecake

Step 1: Prepare Your Pan and Gather Ingredients

Begin by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides to prevent sticking. This simple prep step makes for a smoother release later, ensuring those beautiful edges. Lay out your ingredients so everything is handy and at room temperature, especially the cream cheese—it makes for the smoothest filling.

Step 2: Make the Oatmeal Cream Pie Crust

In a food processor, pulse 8 oatmeal cream pies with the melted butter until you have fine, even crumbs. The cookies’ creamy centers melt right into the crust while baking, helping bind the base and adding an incredible chewiness. Press this mixture evenly into your springform pan and gently up the sides for a sturdy, flavorful crust. Bake for 8 minutes—just until set—then let it cool slightly on a rack while you work on the filling.

Step 3: Mix the Cheesecake Filling

Grab a big mixing bowl and beat together the softened cream cheese and granulated sugar until you’ve got a cloud-like, lump-free mixture. Beat in the sour cream, vanilla extract, heavy cream, and cinnamon, mixing until perfectly smooth. Add the eggs one at a time, mixing just until blended after each addition for the creamiest, fluffiest texture.

Step 4: Assemble and Bake

Pour the dreamy cheesecake filling over your oatmeal cream pie crust and smooth the top with a spatula. To prevent cracks and keep your cheesecake ultra-creamy, wrap the bottom of your pan in foil, place it in a large baking dish, and pour in hot water to create a water bath. Bake for 55–65 minutes—the edges should be set and the center a little wobbly. Don’t worry, it’ll firm up as it chills! Once it’s baked, turn off the oven, crack the door, and let the cheesecake cool for one hour inside—slow cooling means fewer cracks.

Step 5: Chill and Garnish

After cooling, lift your cheesecake out and refrigerate for at least four hours, or overnight if you can wait—the results are worth it! Just before serving, top with swirls of whipped cream and a scattering of crushed oatmeal cream pies to really drive home that nostalgic flavor and make your Oatmeal Cream Pie Cheesecake extra photogenic.

How to Serve Oatmeal Cream Pie Cheesecake

Garnishes

To make each slice special, crown your cheesecake with airy peaks of whipped cream and a sprinkling of crushed oatmeal cream pies. It adds texture, flavor, and makes the dessert look as fun as it tastes—don’t forget a drizzle of caramel or a light dusting of cinnamon for extra flair!

Side Dishes

Let the Oatmeal Cream Pie Cheesecake shine by serving it with simple sides. Offer fresh berries, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. For a touch of contrast, try a fresh fruit compote or even a warm mug of spiced chai alongside each decadent slice.

Creative Ways to Present

For parties, slice the cheesecake into bite-sized bars and serve on a platter dotted with mini oatmeal cream pie halves. For a stunning layered look, pipe extra whipped cream between slices, or serve each piece on a cookie crumb-dusted plate. Add edible flowers or gold sprinkles for a festive, eye-catching finish.

Make Ahead and Storage

Storing Leftovers

Leftover Oatmeal Cream Pie Cheesecake stores beautifully! Simply cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It’ll stay fresh and delightful in the refrigerator for up to 4 days, perfect for sneaky late-night treats.

Freezing

Want to save some for later? Wrap individual slices or the whole cheesecake (without toppings) in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before enjoying—add garnishes just before serving to keep them crisp and fresh.

Reheating

Cheesecake is divine served chilled, but if you’d like a softer bite, let a slice sit at room temperature for 20–30 minutes before serving. There’s no need to microwave, as gentle warming preserves the creamy texture and flavor.

FAQs

Can I use homemade oatmeal cream pies instead of store-bought?

Absolutely! Homemade cookies bring extra love and allow you to control the spice and sweetness, but store-bought is faster and perfectly nostalgic. Both work beautifully for the Oatmeal Cream Pie Cheesecake crust and garnish.

Do I really need a water bath for this cheesecake?

While not strictly required, a water bath helps your Oatmeal Cream Pie Cheesecake bake evenly and prevents cracks for that classic, smooth look. It’s worth the extra step for bakery-quality results!

Can I make this cheesecake gluten-free?

Yes! Substitute gluten-free oatmeal cream pies and double-check that your other ingredients (like vanilla extract and baking supplies) are gluten-free. The rest of the recipe remains unchanged.

What’s the best way to slice the cheesecake cleanly?

For picture-perfect slices, use a sharp, thin-bladed knife dipped in hot water and dried between each cut. This keeps the edges clean so every piece looks as inviting as the first!

Can I add other flavors or mix-ins to the cheesecake filling?

Definitely! Swirl in a bit of caramel, add mini chocolate chips, or sprinkle finely chopped nuts into the filling for delightful twists on the classic Oatmeal Cream Pie Cheesecake. Just don’t overload, so the texture stays creamy.

Final Thoughts

Bring a burst of cozy nostalgia and creamy joy to your table with this Oatmeal Cream Pie Cheesecake. It’s an absolute treat for any celebration, potluck, or just because. Once you try it, I’m pretty sure it’ll make repeat appearances at your special occasions—or even just on a night in with the people you love.

Oatmeal Cream Pie Cheesecake Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling time)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this Oatmeal Cream Pie Cheesecake. A decadent fusion of oatmeal cream pies and creamy cheesecake that is sure to wow your taste buds!

Ingredients

Scale

Oatmeal Cream Pie Crust:

12 oatmeal cream pies (store-bought or homemade)
2 tablespoons 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
1/2 cup heavy cream
1/2 teaspoon ground cinnamon

For Topping:

Whipped cream (optional)
Crushed oatmeal cream pies (for garnish)

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Instructions

Preheat the oven: Preheat oven to 325°F (160°C). Prepare the pan.
Make Crust: Pulse 8 oatmeal cream pies with melted butter. Press into pan and bake.
Prepare Filling: Beat cream cheese and sugar. Add sour cream, vanilla, cinnamon, and eggs. Pour over crust.
Bake: Bake in a water bath for 55–65 minutes. Cool in the oven.
Chill: Chill for at least 4 hours. Top with whipped cream and crushed pies.