If you’ve ever found yourself craving two desserts at once, this Oatmeal Cream Pie Cheesecake is an absolute dream come true. Imagine the chewy nostalgia of classic oatmeal cream pies meeting the rich, creamy wonder of a homemade cheesecake—all nestled together in every decadent bite! This showstopper dessert is a conversation starter, guaranteed to impress at any gathering, and is surprisingly simple to pull off despite its bakery-worthy appearance. You’ll love how the familiar flavors of cinnamon-spiced oatmeal cookies and fluffy cream work in perfect harmony with tangy, velvety cheesecake filling. Trust me, your tastebuds (and your friends) will thank you!

Oatmeal Cream Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every component in this dessert brings its own unique flair to the table, and it’s the simple ingredients that help this Oatmeal Cream Pie Cheesecake shine. Gather these staples, and you’ll be well on your way to a luscious, one-of-a-kind treat.

Oatmeal cream pies (for the crust): Crushed and mixed with butter, they form a soft, flavorful base loaded with nostalgia.
Melted butter: Helps bind the crust together and adds richness that pairs perfectly with the cookies.
Cream cheese: Always use full-fat and softened to ensure the creamiest possible cheesecake filling.
Granulated sugar: Sweetens and balances the tang of the cream cheese.
Sour cream: Adds extra smoothness and a subtle tang that brightens the filling.
Large eggs: Bring everything together so the cheesecake sets up perfectly.
Vanilla extract: Enhances all the other flavors (don’t skimp on the good stuff here).
All-purpose flour: Just a bit, to help thicken and stabilize the filling.
Heavy cream (for topping): Whips up into an irresistibly fluffy crown for your cheesecake.
Powdered sugar: Sweetens the whipped topping while keeping it light and smooth.
More oatmeal cream pies (for garnish): Crumbled over top, they add a playful finish and hint at what’s inside.

How to Make Oatmeal Cream Pie Cheesecake

Step 1: Prepare the Pan and Preheat Your Oven

Start by preheating your oven to 325°F, and give a 9-inch springform pan a generous greasing. This will make releasing your cheesecake a breeze and keep everything looking picture-perfect when it’s time to serve.

Step 2: Make the Oatmeal Cream Pie Crust

Pulse 12 oatmeal cream pies in a food processor until they turn into fine crumbs. Mix these with melted butter until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan. This crust bakes for 10 minutes, setting the stage for an ultra-flavorful base. Allow it to cool while you move on to the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until there are zero lumps—smooth is the name of the game here! Add in granulated sugar and continue to mix until fully integrated. Next, blend in the sour cream, vanilla, and flour, then gently mix in the eggs one at a time, being careful not to over-mix (this keeps your filling light and creamy).

Step 4: Assemble and Bake

Pour the luscious filling onto your cooled crust, then place the pan in a larger baking dish filled with about an inch of hot water. This water bath is your secret weapon for an ultra-creamy, crack-free cheesecake! Bake for 55–65 minutes, or until the center has just a slight jiggle. Then, with the oven off and the door cracked, let the Oatmeal Cream Pie Cheesecake cool down for an hour—this gentle cool-down prevents sinking or cracking.

Step 5: Chill and Finish

Once you remove the cheesecake from the oven, let it come to room temperature completely, then move it to the fridge to chill for at least 4 hours (overnight is even better for best texture and flavor). Before serving, whip up the heavy cream with powdered sugar and vanilla until you achieve dreamy, stiff peaks. Pipe or spread this billowy topping across your cheesecake, and shower it with big crumbles of oatmeal cream pies for a playful and irresistible finish!

How to Serve Oatmeal Cream Pie Cheesecake

Garnishes

The ultimate finishing touch is a crowning layer of freshly whipped cream, spread or piped with plenty of personality. Top it off with a generous sprinkle of crumbled oatmeal cream pies, and maybe even a drizzle of caramel if you’re feeling fancy. Each bite will have a little bit of everything.

Side Dishes

This Oatmeal Cream Pie Cheesecake is a star on its own, but if you want to round out dessert hour, serve it alongside fresh berries or a medley of sliced stone fruit. For a cozy touch, pair it with coffee, a chai latte, or a spiced black tea—the creamy richness of the cheesecake welcomes a warm, slightly spicy drink.

Creative Ways to Present

Show off this beauty by serving slices on rustic wooden boards or cake stands. For individual treats, try making mini cheesecakes in mason jars or cupcake liners, each with its own oatmeal cream pie sprinkle. Adding a little handwritten tag or dessert flag elevates it from delicious to unforgettable!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Oatmeal Cream Pie Cheesecake, simply cover the pan with plastic wrap or transfer slices into airtight containers. Store them in the fridge for up to 4–5 days. The flavors actually deepen as it chills, making even next-day servings irresistibly delicious.

Freezing

This cheesecake freezes wonderfully. After it has fully chilled in the fridge, wrap individual slices (or the whole cheesecake) tightly in two layers of plastic wrap and one layer of foil. Tuck it into the freezer for up to 2 months. Thaw overnight in the fridge for best results—just hold off on the whipped cream topping until you’re ready to serve.

Reheating

You don’t need to reheat cheesecake—in fact, it’s meant to be enjoyed cold or at room temperature! If you prefer a slightly softer texture, let slices sit out for about 15 minutes before eating. This little patience brings out the dreamy creamy flavors even more.

FAQs

Can I use store-bought whipped topping instead of homemade?

Definitely! While homemade whipped cream tastes extra fresh and fluffy, you can use store-bought whipped topping for convenience. Just dollop it on right before serving and proceed with the oatmeal cream pie garnish—no one will complain.

Can I make Oatmeal Cream Pie Cheesecake gluten-free?

Absolutely! Simply use gluten-free oatmeal cream pies and substitute a gluten-free all-purpose flour blend for the small amount of flour in the filling. You’ll get all the same wonderful flavors and textures, just without the gluten.

Why do I need to use a water bath?

The water bath is key for ultra-smooth, crack-free cheesecake. It creates a gentle baking environment and ensures even heat—so your Oatmeal Cream Pie Cheesecake turns out dense yet creamy, without any unsightly splits on the surface.

How do I know when the cheesecake is done baking?

Look for set edges and a slightly jiggly center. Gently shake the pan—if just the middle wobbles a bit, it’s ready! The residual heat will finish cooking it as it cools in the oven and later in the fridge.

Can I use low-fat cream cheese?

You can, but the texture won’t be quite as rich and creamy. Full-fat cream cheese gives the best results for both texture and flavor, especially since you want your Oatmeal Cream Pie Cheesecake to feel like a true treat.

Final Thoughts

If you ever needed proof that classic desserts can be reinvented into something even more magical, this Oatmeal Cream Pie Cheesecake is it. Everything you love about childhood treats and luxurious cheesecake comes together for a dessert that’s sure to spark big smiles and even bigger cravings. I can’t wait for you to make this recipe your own—be ready for rave reviews from everyone lucky enough to snag a slice!

Oatmeal Cream Pie Cheesecake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of classic oatmeal cream pies and creamy cheesecake with this delightful Oatmeal Cream Pie Cheesecake recipe. A buttery oatmeal cream pie crust cradles a rich, velvety cheesecake filling, topped with a fluffy cloud of whipped cream and crumbled oatmeal cream pies. Perfect for any occasion!

Ingredients

Scale

For the crust:

12 oatmeal cream pies, crushed
3 tablespoons melted butter

For the cheesecake filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
2 tablespoons all-purpose flour

For the topping:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 oatmeal cream pies, crumbled for garnish

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Instructions

Preheat the oven to 325°F: Grease a 9-inch springform pan.
Prepare the crust: Crush oatmeal cream pies in a food processor, mix with melted butter, press into pan, and bake for 10 minutes. Cool.
Make the filling: Beat cream cheese, add sugar, sour cream, vanilla, flour, then eggs one at a time. Pour over crust.
Bake: Place pan in a larger dish with water, bake for 55–65 minutes until slightly jiggly.
Cool: Turn off oven, let cool inside for 1 hour. Cool completely, then refrigerate for 4 hours or overnight.
Prepare topping: Whip cream with sugar and vanilla until stiff peaks form. Spread over cheesecake, garnish with crumbled cream pies.