Oatmeal Cream Pie Cheesecake Recipe
If you’re looking for a dessert that’s pure nostalgic bliss wrapped in creamy decadence, let me introduce you to the Oatmeal Cream Pie Cheesecake. Imagine the beloved flavors of a classic lunchbox treat paired with the rich, tangy smoothness of cheesecake—all in one glorious bite. This recipe is the ultimate crowd-pleaser, perfect for sharing at potlucks, birthdays, or just because you want to bring a little extra joy to the table. Trust me, whether you’re a cheesecake fanatic or a lifelong fan of those iconic snack cakes, this Oatmeal Cream Pie Cheesecake is about to become your new favorite obsession.
Ingredients You’ll Need
Every ingredient in this recipe has a starring role, coming together to create a dessert that’s both comforting and impressive. Each component adds something unique, from the chewy, spiced crust to the velvety filling and whipped topping—don’t skip a thing!
- Oatmeal cream pies (10, store-bought): These classic treats form the chewy, nostalgic base of the crust, infusing every bite with sweet, spiced oatmeal goodness.
- Melted butter (2 tbsp): Helps bind the crust and adds a touch of richness that pairs perfectly with the snack cakes.
- Cream cheese (16 oz, softened): The heart of any cheesecake, providing that signature creamy texture and slight tang.
- Granulated sugar (1/2 cup): Sweetens the filling just enough without overpowering the oatmeal notes.
- Brown sugar (1/4 cup): Adds a warm, caramel flavor that complements the cinnamon and oatmeal crust.
- Sour cream (1/2 cup): Gives the cheesecake an extra layer of creaminess and a subtle tang.
- Large eggs (2): These bind the filling, giving it structure while keeping things light and smooth.
- Vanilla extract (1 tsp for filling, 1/2 tsp for topping): Enhances all the flavors, adding depth and warmth.
- Cinnamon (1/2 tsp): Brings a cozy spice that echoes the oatmeal pies and makes the whole cheesecake feel homey.
- Heavy cream (1/2 cup): Whipped into a fluffy topping that’s the perfect finishing touch.
- Powdered sugar (1/4 cup): Sweetens the whipped cream topping without any grittiness.
- Crushed oatmeal cream pies (for garnish, optional): Adds an extra bit of texture and a playful hint at what’s inside!
How to Make Oatmeal Cream Pie Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and lightly greasing a 9-inch springform pan. In a food processor, pulse the oatmeal cream pies into fine crumbs—this is where that unmistakable flavor comes to life! Mix the crumbs with melted butter until everything is evenly moistened, then press the mixture firmly into the bottom of your pan. Bake for 8 to 10 minutes, just until the crust is set, and then let it cool while you prep the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s super smooth and lump-free. Add the granulated sugar, brown sugar, and cinnamon, mixing until everything is fully incorporated and smelling amazing. Next, add the sour cream, eggs, and vanilla extract, blending just until the mixture is silky and combined—be careful not to overmix, as that can lead to cracks. For a fun twist, you can even fold in some chopped oatmeal cream pies at this stage for extra texture!
Step 3: Bake the Cheesecake
Pour the luscious filling over your prepared crust and smooth the top with a spatula. Pop it in the oven and bake for 45 to 50 minutes, or until the center is just set but still has a slight jiggle. When it’s done, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gentle cooling helps prevent cracks and keeps your Oatmeal Cream Pie Cheesecake looking flawless.
Step 4: Chill and Set
After its oven rest, refrigerate the cheesecake for at least 4 hours—overnight is even better. This chilling time is crucial for that perfect creamy texture and makes slicing a breeze. Patience pays off here, I promise!
Step 5: Prepare the Topping and Decorate
Right before serving, whip together the heavy cream, powdered sugar, and vanilla extract until you get stiff peaks. Spread or pipe the whipped cream over your chilled cheesecake, then finish with a sprinkle of crushed oatmeal cream pies if you’re feeling extra festive. It’s the crowning glory for your Oatmeal Cream Pie Cheesecake!
How to Serve Oatmeal Cream Pie Cheesecake
Garnishes
For the ultimate finishing touch, I love to scatter crushed oatmeal cream pies over the whipped cream topping. You can also dust a little cinnamon or even add a drizzle of caramel sauce—each option adds its own special flair and makes every slice irresistible.
Side Dishes
This cheesecake is rich and satisfying on its own, but if you’re in the mood to create a dessert spread, try serving it with fresh berries or a scoop of vanilla ice cream. The tartness of the fruit or the cool creaminess of ice cream offers a lovely contrast to the cheesecake’s sweetness.
Creative Ways to Present
If you want to make your Oatmeal Cream Pie Cheesecake the star of the party, try slicing it into mini squares for a fun, bite-sized treat. You can also serve individual portions in mason jars, layering crust, filling, and whipped topping for a cute, portable dessert that’s perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Oatmeal Cream Pie Cheesecake should be stored in the fridge, tightly covered or in an airtight container. It stays fresh and delicious for up to 4 days, making it a great option for prepping ahead of a big event or sneaking a midnight treat later in the week.
Freezing
To freeze, wrap the cheesecake (either whole or in slices) tightly in plastic wrap and then in aluminum foil. It will keep beautifully in the freezer for up to 2 months. Thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, but if you like it just slightly warmed, allow your slice to sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can make the texture gummy and less enjoyable.
FAQs
Can I make Oatmeal Cream Pie Cheesecake ahead of time?
Absolutely! In fact, this cheesecake is even better when made a day in advance. The chilling time allows the flavors to meld and makes slicing much easier, so feel free to prepare it the night before your special occasion.
Can I use homemade oatmeal cream pies for the crust?
Definitely! If you have a favorite homemade recipe, go for it. Just make sure they’re soft and chewy, since that texture works best for binding the crust and creating that classic flavor.
How do I prevent cracks in my cheesecake?
To avoid cracks, don’t overmix the filling and let the cheesecake cool gradually in the oven with the door cracked open. Chilling it thoroughly also helps set the structure for a flawless finish.
Can I add mix-ins to the filling?
Yes! Folding in chopped oatmeal cream pies or even a handful of mini chocolate chips adds extra texture and flavor, making each bite even more exciting. Just be careful not to overdo it, so the cheesecake stays creamy.
What’s the best way to cut clean slices?
For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between cuts. Chilling the cheesecake overnight also makes slicing much easier and neater.
Final Thoughts
I can’t wait for you to experience the magic of this Oatmeal Cream Pie Cheesecake. It’s that perfect blend of childhood nostalgia and grown-up indulgence, sure to win over anyone lucky enough to snag a slice. Don’t be surprised if it becomes your most-requested dessert—once you take that first bite, you’ll see why!
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Oatmeal Cream Pie Cheesecake Recipe
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of an Oatmeal Cream Pie transformed into a rich, creamy cheesecake. This dessert combines the crumbly texture of oatmeal cream pies with a luscious cream cheese filling, topped with whipped cream and optional crushed pies for added crunch. Perfect for dessert lovers seeking a unique twist on classic treats.
Ingredients
For the Crust:
- 10 oatmeal cream pies (store-bought)
- 2 tbsp melted butter
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the Topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Crushed oatmeal cream pies for garnish (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a food processor, pulse the oatmeal cream pies into fine crumbs. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes, then remove from the oven and allow to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and cinnamon, mixing until fully incorporated. Add the sour cream, eggs, and vanilla extract and mix gently just until the mixture is smooth — be careful not to overbeat to maintain a creamy texture. Pour this filling evenly over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Bake the cheesecake for 45–50 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks. Then transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
- Prepare the Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with crushed oatmeal cream pies if desired to add extra texture and visual appeal.
Notes
- For extra texture, fold in chopped oatmeal cream pies into the filling before baking.
- Cheesecake slices cut cleanly when chilled overnight, ensuring neat servings.
- Store leftover cheesecake in the refrigerator for up to 4 days, covered tightly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
