If you have a soft spot for nostalgic treats with a grown-up twist, this Oatmeal Creme Pie Cheesecake Recipe is going to steal your heart. Imagine blending the classic creamy, dreamy cheesecake with the warm, comforting texture and flavors of an oatmeal creme pie. The result is a luscious dessert that offers the perfect balance of sweet, tangy, and slightly spiced goodness in every bite. It’s a dessert that not only brings back childhood memories but also impresses at any gathering with its rich texture and irresistible flavor combination.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create layers of flavor and texture, each playing its unique role. From the hearty oats giving crunch and warmth to the creamy cheese filling that melts in your mouth, every component is crucial for making this cheesecake shine.
- Old-fashioned rolled oats (1 1/2 cups): Adds a chewy texture and wholesome flavor that makes the crust stand out.
- All-purpose flour (1/2 cup): Helps bind the crust ingredients together for that perfect base.
- Brown sugar, packed (1/4 cup): Brings a deep caramel note to the crust’s sweetness.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1/2 teaspoon): Adds warmth and a hint of spice to the crust.
- Unsalted butter, melted (1/4 cup): Provides richness and helps hold the crust firmly in place.
- Milk (1/4 cup): Moisturizes the crust mixture for easier pressing and baking.
- Cream cheese, softened (3 packages, 8 oz each): The star ingredient that makes the cheesecake irresistibly creamy.
- Granulated sugar (1 cup): Sweetens the cheesecake filling without overpowering the other flavors.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Injects rich aromatic notes into both the filling and the topping.
- Large eggs (3): Give structure and stability to the cheesecake.
- Sour cream (1 cup): Adds a tangy balance and velvety texture to the cheesecake.
- Heavy cream (1/4 cup + 2 tablespoons): Enhances the creamy mouthfeel in the filling and the topping.
- Powdered sugar (1 cup total, divided): Makes the topping luxuriously smooth and sweet.
- Unsalted butter, softened (1/2 cup): Gives the topping a fluffy, spreadable texture.
- Brown sugar (1/4 cup): Added to the topping for a touch of caramelized sweetness.
- Salt (1/4 teaspoon): Rounds out the flavor in the topping by balancing sweetness perfectly.
How to Make Oatmeal Creme Pie Cheesecake Recipe
Step 1: Prep the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan so your cheesecake won’t stick. In a medium bowl, whisk together the rolled oats, flour, brown sugar, salt, and cinnamon. Mix in the melted butter and milk until the dough comes together smoothly. Press this mixture firmly into the bottom of your pan to create a rustic yet sturdy crust that will bake to a lovely golden hue in just about 10-12 minutes. Let it cool so it can set nicely before the creamy filling goes on.
Step 2: Whip Up the Cheesecake Filling
In a large bowl, beat softened cream cheese and granulated sugar into a silky, smooth blend that’s just begging to be devoured. Add the vanilla extract and eggs one at a time, making sure each is fully incorporated before adding the next to keep that luscious texture. Slowly mix in the sour cream and heavy cream followed by powdered sugar, beating the mixture until it’s completely smooth and luscious. This rich filling will be the highlight of your oatmeal creme pie cheesecake recipe.
Step 3: Bake the Cheesecake
Pour your smooth batter over the cooled crust and slide the whole thing into the oven. Bake at 325°F (163°C) for about 50-60 minutes, looking for gently set edges and a center that still jiggles just a little—it will firm up as it cools. To test doneness, a toothpick inserted in the center should come out clean. After this, turn off the oven and leave the cheesecake inside for another 30 minutes; this slow cooling helps prevent cracking and keeps the texture perfect.
Step 4: Chill and Prepare the Topping
Once out of the oven, let the cheesecake cool to room temperature before refrigerating it for at least 4 hours or overnight. While it chills, whip the topping by beating together softened butter, powdered sugar, brown sugar, vanilla extract, and salt until light and fluffy. Slowly add heavy cream and continue beating until creamy and spreadable. This topping captures that signature smooth creme filling of an oatmeal creme pie.
Step 5: Finish and Serve
Spread the irresistible oatmeal creme pie filling evenly over your chilled cheesecake. For an extra indulgence and texture, sprinkle with crumbled oatmeal cookies if you like. Slice and serve chilled for a dessert experience that feels like a nostalgic hug and a party all in one.
How to Serve Oatmeal Creme Pie Cheesecake Recipe
Garnishes
A scoop of whipped cream or a sprinkle of cinnamon on top of each slice adds a touch of elegance and an extra layer of flavor. For a bit of crunch, crushed oatmeal cookies or a drizzle of caramel sauce provide delightful contrasts that elevate the experience.
Side Dishes
This cheesecake pairs wonderfully with freshly brewed coffee or a glass of cold milk for a comforting classic combo. If you want to balance the richness, serve with fresh berries or a tart fruit compote to brighten up the plate.
Creative Ways to Present
Why not turn this decadent dessert into mini individual servings by making smaller cheesecake jars or cups? Layer with extra cookie crumbs and topping for a charming presentation perfect for parties or special occasions. Another fun idea is to lightly toast oatmeal flakes on top for an added nutty aroma.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Oatmeal Creme Pie Cheesecake Recipe covered tightly in the refrigerator. It stays fresh and creamy for up to 4 days, making it an excellent make-ahead dessert for busy days or entertaining.
Freezing
You can freeze this cheesecake wrapped well in plastic wrap and then in foil to protect against freezer burn. Freeze intact or slice into individual portions for easier defrosting. When frozen properly, it maintains its texture and flavor for up to 2 months.
Reheating
Cheesecake is best enjoyed chilled, so no reheating is needed. If you prefer it slightly less cold, let it sit at room temperature for about 15-20 minutes before serving for the perfect creamy softness.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats are finer and cook faster, old-fashioned oats provide a better texture and crunch for the crust. Using rolled oats will give you that wholesome, chewy bite essential to this cheesecake.
Is it necessary to use a springform pan?
A springform pan makes removing the cheesecake much easier without damaging the sides or surface. While you can use other pans, preparing with a springform is highly recommended for the best results.
Can I make this cheesecake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s one suited for baking. Also, check that all other ingredients are gluten-free if you have sensitivities.
What’s the secret to preventing cracks on the cheesecake surface?
Cooling the cheesecake slowly in the turned-off oven helps prevent cracks. Make sure not to overbeat the batter or overbake the cheesecake. Adding sour cream also contributes to a smoother texture.
How long should I refrigerate before serving?
For the best flavor and texture, refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to fully set to the perfect creamy consistency.
Final Thoughts
There’s something truly special about combining beloved childhood flavors with the sophistication of cheesecake, and this Oatmeal Creme Pie Cheesecake Recipe captures that magic beautifully. Whether you’re sharing it with loved ones or indulging in a well-deserved treat, it’s a dessert that delights every sense. I can’t wait for you to make it and discover why it’s quickly become a favorite for so many. Dive in and let those comforting oatmeal flavors and creamy cheesecake dreams shine!
Print
Oatmeal Creme Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes plus at least 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the nostalgic flavors of an Oatmeal Creme Pie transformed into a luscious cheesecake. This recipe combines a buttery oatmeal cookie crust with a creamy, smooth cheesecake filling topped with a rich, fluffy oatmeal creme pie frosting. Perfectly baked and chilled, this dessert offers a delightful blend of textures and tastes that will satisfy any sweet tooth.
Ingredients
Crust
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
Oatmeal Creme Pie Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, mix rolled oats, all-purpose flour, brown sugar, salt, and cinnamon until well blended.
- Add Wet Ingredients: Stir in melted butter and milk until the mixture is evenly moistened and starts to form a dough.
- Form and Bake the Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Remove and allow to cool while preparing filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until creamy and smooth.
- Add Flavor and Eggs: Mix in vanilla extract, then add eggs one at a time, beating well after each to incorporate fully.
- Incorporate Creams and Sugar: Gradually add sour cream and heavy cream, then blend in powdered sugar until the batter is smooth and well combined.
- Pour and Bake Filling: Pour cheesecake batter over the cooled crust. Bake at 325°F (163°C) for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually, preventing cracks.
- Chill Completely: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Topping: Beat softened butter, powdered sugar, brown sugar, vanilla extract, and salt in a medium bowl until light and fluffy.
- Add Heavy Cream to Topping: Gradually add heavy cream, beating until the topping is smooth, creamy, and spreadable.
- Frost the Cheesecake: Spread the oatmeal creme pie topping evenly over the chilled cheesecake surface.
- Add Optional Decoration: Sprinkle crumbled oatmeal cookies on top for added texture and flavor if desired.
- Serve: Slice and serve the cheesecake chilled. Enjoy the creamy, nostalgic flavors of this decadent dessert.
Notes
- Ensure cream cheese is fully softened for a smooth batter to avoid lumps.
- Baking at a low temperature and cooling gradually helps prevent cracks in the cheesecake.
- Refrigerating overnight enhances flavor melding and firmness.
- Optional crumbled oatmeal cookies on top add delightful crunch and enhance the oatmeal pie flavor.
- Use a water bath if desired for extra moisture and crack prevention during baking.
