Imagine the nostalgic charm of your favorite childhood treat transformed into a luscious, showstopping dessert — that’s the magic of Oatmeal Cream Pie Cheesecake. This delightful recipe takes the beloved oatmeal cream pie and turns it into a creamy, dreamy cheesecake that’s loaded with nostalgic flavors, irresistible layers, and a whimsical crunch on top. With its buttery, cookie-laden crust, luxurious cream cheese filling, and playful finish of whipped cream and crushed oatmeal pies, this dessert is as much fun to make as it is to devour. Trust me, one slice will have everyone swooning at your next potluck or family dinner.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for this Oatmeal Cream Pie Cheesecake are pure pantry gold — simple, but each plays a starring role in layering the textures and sunshine-sweet flavors. From classic oatmeal cream pies in every layer to creamy dairy and a hit of vanilla, nothing is here by accident.
- Oatmeal cream pies (12, divided): These nostalgic treats form the crust, hidden layer, and the crunchy crown — the soul of the cheesecake!
- Butter (2 tablespoons, melted): Helps bind the cookie crust and adds a welcome depth of buttery flavor.
- Cream cheese (24 ounces, softened): The foundation of our cheesecake, giving it that classic, pillowy texture.
- Granulated sugar (1 cup): For sweetness that balances the tang of the cream cheese and sour cream.
- Sour cream (1 cup): This little addition makes each bite extra smooth and rich.
- Vanilla extract (1 teaspoon): Warm, floral notes bring everything together — don’t skip it!
- Eggs (3 large): Essential for setting and firming up the cheesecake without making it dense.
- Salt (1/4 teaspoon): A pinch rounds out every flavor so nothing tastes flat.
- Heavy cream (1/4 cup): Whipped for that glorious creamy topping.
- Whipped cream and crushed oatmeal cream pies (for topping): Your fancy, fun, and crunchy finishing touch!
How to Make Oatmeal Cream Pie Cheesecake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper — this makes removing your Oatmeal Cream Pie Cheesecake a piece of cake later on! A little prep work here guarantees your crust won’t stick, keeping those luscious layers beautiful and intact.
Step 2: Make the Cookie Crust
Chop up 6 oatmeal cream pies and give them a whirl in your food processor until they turn into fine crumbs. Mix these with the melted butter, then press the fragrant mixture firmly into the bottom of your prepared pan. Bake for 10 minutes; this sets the crust and ensures it’s sturdy enough to hold all that glorious filling.
Step 3: Whip Up the Cheesecake Filling
In a large bowl, blend softened cream cheese and granulated sugar until smooth. Add in the sour cream, vanilla extract, and salt, and continue mixing until the batter is glossy and thick. Crack in the eggs one at a time, mixing each on low — this keeps the air out, so your cheesecake bakes up dense and creamy, not fluffy.
Step 4: Layer for Nostalgia
Pour half the cheesecake batter into your cooled crust. Now, slice 3 more oatmeal cream pies and layer them gently on top of the batter. These become surprise bites of soft, gooey cookie hidden in every slice! Cover with the remaining cheesecake batter and smooth out the top.
Step 5: Bake with Patience
Bake for 55–65 minutes, until the center is mostly set but still a little jiggly. For the creamiest Oatmeal Cream Pie Cheesecake, turn off the oven, crack the door, and let it cool for a whole hour — this slow cool prevents cracks and helps that dreamy texture set from the inside out.
Step 6: Chill and Decorate
After the hour’s up, move your cheesecake to the fridge to chill for at least 4 hours (or better yet, overnight). Right before serving, whip that heavy cream to stiff peaks, then pipe or dollop generously over the top. Finally, crumble the remaining oatmeal cream pies for a golden, crunchy finish!
How to Serve Oatmeal Cream Pie Cheesecake
Garnishes
For the ultimate celebration, swirl clouds of homemade whipped cream on top and finish with big, playful crumbles of oatmeal cream pie. Each garnish adds a little nostalgia and whimsy, making your Oatmeal Cream Pie Cheesecake just as delightful to look at as it is to eat.
Side Dishes
Pair a slice of cheesecake with a tall glass of cold milk, a strong cup of coffee, or even a latte. For dessert platters, fresh berries, sliced bananas, or a light fruit salad add a pop of freshness that balances the rich layers.
Creative Ways to Present
You can serve Oatmeal Cream Pie Cheesecake as elegant squares on a dessert buffet, tuck mini slices into mason jars for picnics, or create a build-your-own cheesecake bar with different toppings. It’s a perfect canvas for fun twists — think caramel drizzle or a sprinkle of cinnamon.
Make Ahead and Storage
Storing Leftovers
Keep leftover Oatmeal Cream Pie Cheesecake covered in the refrigerator; it stays delicious for up to five days. Use an airtight container to prevent it from absorbing any other fridge scents and to keep the cream pie topping perfectly soft and fresh.
Freezing
To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil. Store up to two months. When you’re ready to indulge, thaw gently overnight in the fridge for best texture and flavor.
Reheating
Cheesecake is best enjoyed cold or at room temperature, but if you prefer a slightly warmer slice, let your piece sit out for 30 minutes. Avoid microwaving, as it can compromise that creamy texture you’ve worked so hard to achieve.
FAQs
Can I use store-bought oatmeal cookies instead of cream pies?
Oatmeal cookies can work in a pinch for the crust, but you’ll miss out on the creamy filling and iconic flavor that defines Oatmeal Cream Pie Cheesecake. Stick with the classic if you can for the best nostalgia fix!
What’s the secret to a crack-free cheesecake?
Avoid overmixing the eggs and always cool your Oatmeal Cream Pie Cheesecake gently in the oven after baking. For extra insurance, try baking it in a water bath or place a pan of water on the rack below — the added moisture helps prevent cracks.
Can I make this cheesecake gluten-free?
If you can find gluten-free oatmeal cream pies, go for it! Just check all your other ingredients as well, especially the cream pies and any cookie mix-ins, to be sure everything is safe for gluten-free friends.
How do I get clean slices when serving?
A hot, sharp knife is your best friend here! Dip it in hot water and wipe clean between cuts for picture-perfect Oatmeal Cream Pie Cheesecake slices every time.
Can I prepare the cheesecake a day ahead?
Absolutely. In fact, Oatmeal Cream Pie Cheesecake tastes even better after a night in the fridge, as the flavors meld and the texture sets beautifully. Just wait to garnish until right before serving.
Final Thoughts
If you’re searching for a dessert that feels both nostalgic and over-the-top, Oatmeal Cream Pie Cheesecake is your answer. It’s playful, creamy, and full of sweet surprises in every bite. I hope you’ll give this recipe a try and let the memories — and compliments — roll in!
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Oatmeal Cream Pie Cheesecake Recipe
- Total Time: 6 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of oatmeal cream pies with a decadent twist in this Oatmeal Cream Pie Cheesecake. Creamy cheesecake filling layered with chopped oatmeal cream pies, all nestled in a buttery crust and topped with whipped cream and cookie crumbles.
Ingredients
Cheesecake Crust:
- 6 oatmeal cream pies, chopped
- 2 tablespoons melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon salt
Topping:
- 1/4 cup heavy cream
- Whipped cream and crushed oatmeal cream pies for topping
Instructions
- Prepare the Crust: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Mix chopped oatmeal cream pies with melted butter, press into bottom of the pan, and bake for 10 minutes.
- Make the Filling: Beat cream cheese and sugar, add sour cream, vanilla, salt, and eggs. Pour half the batter over the crust, layer with sliced oatmeal cream pies, then pour remaining batter.
- Bake: Bake for 55–65 minutes. Cool in the oven, then refrigerate for 4 hours.
- Finish: Whip heavy cream, pipe onto cheesecake, and sprinkle with oatmeal cream pie crumbles.
Notes
- To prevent cracks, bake the cheesecake in a water bath or place a pan of water in the oven. Cool gradually to set the structure.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
