If you have a soft spot for all things creamy, nostalgic, and downright irresistible, then this Oatmeal Cream Pie Cheesecake Recipe is about to become your new go-to dessert. Imagine the comforting flavors of classic oatmeal cream pies transformed into a luscious cheesecake that’s rich, smooth, and topped with fluffy whipped cream and cookie crumbles. This delightful dessert brings together the perfect balance of sweet, tangy, and buttery textures, making it an absolute crowd-pleaser for any occasion. Trust me, once you try this indulgent cheesecake, you’ll want to make it again and again.
Ingredients You’ll Need
Don’t be intimidated by gourmet desserts — this recipe shines because of its simple, everyday ingredients that combine beautifully. Each component contributes uniquely, from the crumbly cookie crust to the creamy filling and fluffy topping, creating layers of flavor and texture that make this cheesecake unforgettable.
- 2 cups crushed oatmeal cream pies: This forms the flavorful and unique crust base, adding both texture and that nostalgic cookie taste.
- 1/4 cup unsalted butter, melted: Helps bind the crust together for the perfect crumbly foundation with buttery richness.
- 24 oz cream cheese, softened: Essential for creamy, smooth cheesecake filling with that signature tang.
- 1 cup granulated sugar: Sweetens the cheesecake just right without overpowering the cookie flavor.
- 1 cup sour cream: Adds subtle tang and moisture, giving the cheesecake a velvety finish.
- 1 teaspoon vanilla extract: Enhances the overall flavor, bringing warmth and depth to the filling.
- 3 large eggs: Bind the cheesecake filling and give it structure while keeping it smooth.
- 1 cup heavy whipping cream: Creates the whipped cream topping for a luscious, airy contrast.
- 1/4 cup powdered sugar: Sweetens the whipped cream just enough to balance the tangy cheesecake.
- 1 teaspoon vanilla extract (for whipped cream): Adds a lovely subtle flavor to the topping.
- Additional oatmeal cream pies, chopped: For garnish, adding an extra crunch and visual appeal.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 325°F (163°C). Greasing a 9-inch springform pan is key here because it keeps your cheesecake’s shape perfect while baking and makes for easy removal later. This step ensures your crust and filling cook evenly and come out flawless.
Step 2: Prepare the Crust
Mix the crushed oatmeal cream pies with melted butter in a bowl until the cookie crumbs are well-coated. Press this mixture firmly into the bottom of your springform pan to form an even crust layer. Baking it for about 10 minutes locks in the buttery, sweet cookie flavor and helps avoid sogginess as the filling cooks on top.
Step 3: Make the Cheesecake Filling
Using a large bowl, beat softened cream cheese with granulated sugar until the mixture is perfectly smooth and creamy — no lumps here! Next, stir in the sour cream and vanilla extract for that brilliant tang and aroma. Add the eggs one at a time, mixing gently after each addition until just combined to keep the filling dense but tender.
Step 4: Bake the Cheesecake
Pour the creamy filling over your cooled crust, spreading it out evenly. Bake it for 60 to 70 minutes or until the edges are set and the center jiggles slightly but passes the toothpick test. Leaving the cheesecake in the oven with the door slightly cracked for an hour afterward lets it cool gradually, avoiding cracks and maintaining that perfect texture.
Step 5: Cool and Chill
When out of the oven, allow the cheesecake to cool fully at room temperature before refrigerating for at least 4 hours, or better yet, overnight. This chilling step is essential because it lets the flavors meld beautifully and the filling firm up for clean slices.
Step 6: Make the Whipped Cream
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy, sweet topping that complements the rich cheesecake perfectly. This homemade whipped cream adds a light, creamy contrast that lifts the entire dessert.
Step 7: Assemble and Garnish
Spread the freshly whipped cream generously over the chilled cheesecake. Finally, sprinkle chopped oatmeal cream pies on top for that sweet crunch and visual wow factor. These little cookie bits bring the whole Oatmeal Cream Pie Cheesecake Recipe full circle and make each bite delightful.
Step 8: Serve and Enjoy
Slice your masterpiece with a warm, clean knife and dive into layers of creamy, dreamy goodness. Every forkful bursts with the nostalgic charm of oatmeal cream pies reinvented into an elegant cheesecake that’s perfect for sharing or savoring solo.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
Adding extra chopped oatmeal cream pies on top is a crowd-pleasing way to amp up the cookie texture, but a drizzle of caramel or a sprinkle of cinnamon can add even more warmth and decadence. Fresh berries also make a wonderful contrast both in flavor and color, brightening up this rich dessert.
Side Dishes
This cheesecake stands beautifully on its own, but if you want to offer a little extra, a simple side of freshly brewed coffee or a cold glass of milk pairs perfectly. For an elegant touch, serve alongside a scoop of vanilla bean ice cream or a light fruit salad.
Creative Ways to Present
Serve individual portions in clear glasses with layered cheesecake, whipped cream, and cookie crumbles for a charming parfait style. Or offer mini cheesecakes using the same recipe in cupcake tins to give guests a personalized treat that’s just as impressive and portable.
Make Ahead and Storage
Storing Leftovers
After enjoying this masterpiece, wrap any leftovers tightly with plastic wrap or place them in an airtight container. Stored in the fridge, your cheesecake will stay fresh and delicious for up to 4 days, allowing you to enjoy leftovers without losing flavor or texture.
Freezing
If you want to keep the Oatmeal Cream Pie Cheesecake Recipe for longer, it freezes wonderfully. Wrap the cheesecake carefully with plastic wrap and then foil before placing it in the freezer. It can last for up to 2 months, and thawing overnight in the fridge will have it ready to enjoy again without losing its creamy charm.
Reheating
Because this is a no-bake, chilled dessert, reheating is not necessary and not recommended — it’s best served cold to preserve the creamy texture and delicate flavors. Just let frozen or very cold cheesecake sit at room temperature for about 15 minutes before slicing for the perfect serving consistency.
FAQs
Can I use store-bought oatmeal cream pies for this recipe?
Absolutely! Using store-bought oatmeal cream pies makes the crust and garnish simple and convenient while giving you that authentic flavor integral to this cheesecake’s charm.
How do I prevent cracks in my cheesecake?
Gentle mixing and slow cooling help keep your cheesecake crack-free. After baking, leave it in the turned-off oven with the door slightly open before chilling – this gradual cooling prevents sudden temperature changes that cause cracks.
Can I make this cheesecake gluten-free?
Yes! Just substitute the oatmeal cream pies with a gluten-free cookie alternative of similar texture and flavor. Ensure all other ingredients you use are gluten-free certified.
Is it necessary to chill the cheesecake overnight?
While chilling for at least 4 hours works, overnight refrigeration is ideal. It allows the flavors to meld beautifully and gives the cheesecake a firmer texture, making slicing easier.
Can I whip the cream in advance?
You can, but for the best texture and freshness, whip the cream just before assembling. If whipping ahead, keep it refrigerated and gently re-whip if it starts to lose volume.
Final Thoughts
This Oatmeal Cream Pie Cheesecake Recipe is a delightful way to bring a childhood favorite into the spotlight of your dessert table with a grown-up twist. It’s creamy, comforting, and packed with the warmth of those beloved cookies. So, grab your mixing bowl and get ready to make a cheesecake that’s sure to earn you all the compliments — and maybe even a few recipe requests. Your sweet tooth will thank you!
Print
Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of classic oatmeal cream pies with a rich and creamy cheesecake. Featuring a crunchy cookie crust, smooth cream cheese filling, and a luscious whipped cream topping adorned with chopped oatmeal cream pies, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 2 cups crushed oatmeal cream pies (about 12–14 cookies)
- 1/4 cup 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional oatmeal cream pies, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake does not stick.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted unsalted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese alongside granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 60-70 minutes, or until the center is set and a toothpick inserted near the center comes out clean. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Cool: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cheesecake: Evenly spread the whipped cream over the chilled cheesecake surface. Garnish by sprinkling chopped oatmeal cream pies on top for added texture and flavor.
- Serve: Slice the cheesecake carefully and serve chilled. Enjoy the creamy, crunchy, and sweet combination of flavors in every bite.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbeat the eggs into the filling to maintain a smooth texture.
- Leaving the cheesecake in the oven with the door slightly open helps prevent cracking on the surface.
- For best results, refrigerate overnight to improve flavor and texture.
- Use a water bath if desired to gently bake the cheesecake and avoid drying the edges.
