The Oatmeal Cream Pie Cheesecake Recipe is an absolute showstopper for anyone who adores that nostalgic, creamy, and comforting sweetness of oatmeal cream pies, now transformed into a luscious cheesecake. This decadent dessert combines the chewy, spiced oatmeal cookie base with a rich, velvety cream cheese filling studded with pieces of oatmeal cream pies, making every bite a delightful, cozy hug. Perfect for celebrations or simply treating yourself, this recipe is a divine twist on two beloved classics that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in the Oatmeal Cream Pie Cheesecake Recipe plays a vital role in balancing flavors and creating that unforgettable texture. From the buttery crust to the creamy, cinnamon-kissed filling, each component is both simple and essential to this dessert’s magic.
- Oatmeal cream pies (10 pieces): These provide the foundation and the delightful chunks inside the cheesecake for nostalgic flavor.
- Unsalted butter (2 tablespoons, melted): Adds richness and helps to bind the crust crumbs perfectly.
- Cream cheese (3 packages, softened): The star ingredient responsible for the cheesecake’s creamy, smooth texture.
- Granulated sugar (1 cup): Sweetens the filling just right without overpowering the other flavors.
- Sour cream (1 cup): Offers tanginess and moisture, keeping the cheesecake silky.
- Large eggs (3): They bring structure and richness to the batter while helping it set.
- Vanilla extract (1 teaspoon): Enhances depth and warmth in the flavor profile.
- Ground cinnamon (½ teaspoon): Adds that cozy spice aroma that complements the oatmeal pies beautifully.
- Salt (¼ teaspoon): Balances sweetness and elevates all the flavors.
- Whipped cream (optional, for topping): Provides a light, fluffy contrast when serving.
- Crushed oatmeal cream pies (optional, for garnish): Adds texture and an extra special touch of charm.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining the bottom of a 9-inch springform pan with parchment paper for easy release. Roughly chop 6 oatmeal cream pies and pulse them in a food processor until you get fine crumbs. Mix these crumbs with melted butter to create a flavorful, slightly chewy crust. Press this mixture firmly into the bottom of your springform pan and bake it for 10 minutes. Then set it aside to cool while you prep the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese together with granulated sugar until you achieve a creamy, smooth base free of lumps. Stir in the sour cream, vanilla extract, ground cinnamon, and salt until everything is perfectly combined. Now, add the eggs one at a time, mixing gently after each addition to avoid overmixing, which can cause cracking later. Finally, fold in the remaining 4 chopped oatmeal cream pies for a delightful surprise of texture within the cheesecake.
Step 3: Bake and Cool the Cheesecake
Pour the luscious filling over your cooled crust and smooth the top gently with a spatula. Bake for about 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle to it. Then, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually, which helps prevent cracks. After this, chill the cheesecake in the refrigerator for at least 4 hours or ideally overnight to develop its full flavor and firm texture.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
Top your wonderfully chilled cheesecake with a swirl of fluffy whipped cream and sprinkle some crushed oatmeal cream pies over it. This not only adds a lovely visual appeal but also provides an extra crunch and burst of familiar flavor that elevates every forkful.
Side Dishes
This cheesecake pairs wonderfully with fresh fruit like sliced apples or pears, which add a bright, juicy contrast. For a decadent touch, serve alongside a warm caramel or vanilla sauce to drizzle on top. A cup of strong coffee or spiced chai also complements the warm cinnamon notes beautifully, making your dessert experience complete.
Creative Ways to Present
Consider serving the Oatmeal Cream Pie Cheesecake Recipe in individual mini springform pans or mason jars for a charming, personal touch. You can also cut small bars and layer them with whipped cream and crushed oatmeal pie crumbs in a clear glass for a stunning parfait. Using edible flowers or a dusting of cinnamon sugar can add seasonal flair and elegance.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice, be sure to store any leftovers in an airtight container in the refrigerator. The cheesecake will keep beautifully for up to 5 days, maintaining its creamy texture and rich flavor. Always cover it well to prevent it from absorbing other fridge odors.
Freezing
If you want to save your Oatmeal Cream Pie Cheesecake Recipe for later, it freezes wonderfully! Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to 2 months. When ready, thaw in the refrigerator overnight before serving.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. However, if you prefer it slightly warmer, let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving as it can melt the filling and alter the texture.
FAQs
Can I use homemade oatmeal cream pies?
Absolutely! Homemade oatmeal cream pies work wonderfully in this recipe and can add a personal touch. Just make sure they’re well set before chopping and adding to the batter.
Do I have to use a springform pan?
A springform pan is ideal because it allows you to remove the cheesecake easily without damaging its shape, but if you don’t have one, a deep cake pan lined with parchment paper can also work.
Why do I need to crack the oven door during cooling?
Cracking the oven door helps the cheesecake cool down slowly, preventing cracks on the surface by avoiding a sudden temperature drop.
Can I make this cheesecake gluten-free?
To make a gluten-free version, you would need to substitute the oatmeal cream pies with a gluten-free variety or gluten-free cookies of your choice for crust and filling.
Is this cheesecake very rich? How big should the slices be?
Yes, this cheesecake is quite rich and indulgent, so smaller slices are recommended to fully enjoy its decadent flavors without feeling overwhelmed.
Final Thoughts
If you love classic desserts and crave something that feels familiar yet special, the Oatmeal Cream Pie Cheesecake Recipe is your new go-to treat. It’s an irresistible blend of nostalgia and indulgence that will brighten any occasion or quiet evening at home. Trust me, once you try it, it will quickly become one of your favorite desserts to bake and share with loved ones.
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Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this delicious Oatmeal Cream Pie Cheesecake, a nostalgic dessert that combines the creamy texture of cheesecake with the comforting flavors of oatmeal cream pies. Featuring a buttery oatmeal cream pie crust and a rich, smooth filling studded with chopped cream pies, this American classic is perfect for special occasions or a delightful treat anytime.
Ingredients
Crust
- 6 oatmeal cream pies (roughly chopped)
- 2 tablespoons unsalted butter (melted)
Filling
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 oatmeal cream pies (roughly chopped)
Topping (Optional)
- Whipped cream
- Crushed oatmeal cream pies
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Pulse the 6 roughly chopped oatmeal cream pies in a food processor until fine crumbs form. Mix the crumbs with melted butter and press firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, cinnamon, and salt; mix until combined. Add the eggs one at a time, mixing just until incorporated after each addition to avoid overmixing. Gently fold in the 4 roughly chopped oatmeal cream pies.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55 to 65 minutes until the edges are set and the center remains slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven, then chill in the refrigerator for at least 4 hours or overnight to set completely.
- Serve: Top with optional whipped cream and crushed oatmeal cream pies before serving for added texture and flavor.
Notes
- For a firmer texture, refrigerate the cheesecake overnight before serving.
- You can substitute store-bought oatmeal cream pies with homemade versions if preferred for a more personalized touch.
- This cheesecake is rich and indulgent; serving small slices allows everyone to enjoy it without feeling overwhelmed.
