Oatmeal Cream Pie Cheesecake

Oatmeal Cream Pie Cheesecake is the ultimate mashup of two nostalgic favorites—classic oatmeal cream pies and rich, creamy cheesecake. I love how the chewy texture of the oatmeal cookies pairs perfectly with the smooth cheesecake filling, making this dessert both indulgent and comforting. It’s a showstopper for any gathering, and always gets rave reviews.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and texture in every single bite. The base uses soft oatmeal cream pies to create a sweet, chewy crust, while the creamy filling is a perfect contrast that melts in my mouth. It’s unique, fun, and surprisingly simple to make with minimal prep. This dessert feels both playful and decadent—a nostalgic treat turned into a grown-up dessert.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oatmeal cream pies (store-bought or homemade)

• Cream cheese

• Granulated sugar

• Brown sugar

• Sour cream

• Eggs

• Vanilla extract

• Butter (for the crust)

• Ground cinnamon (optional for added warmth)

• Whipped cream (optional for topping)

Directions

1. I preheat the oven to 325°F and prepare a springform pan by lining the bottom with parchment paper and greasing the sides.

2. I crush some oatmeal cream pies into fine crumbs and mix them with melted butter to form the crust.

3. I press the mixture firmly into the bottom of the pan and bake it for about 10 minutes.

4. In a large bowl, I beat the cream cheese until smooth, then add both sugars and mix until creamy.

5. I blend in the eggs one at a time, followed by sour cream and vanilla, mixing until just combined.

6. I pour the cheesecake filling over the crust and smooth out the top.

7. I bake the cheesecake for about 55–65 minutes, until the center is just set but still slightly jiggly.

8. I turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.

9. After cooling, I chill the cheesecake in the fridge for at least 4 hours or overnight.

10. Before serving, I top it with dollops of whipped cream and crumble extra oatmeal cream pies on top if I want an extra treat.

Servings and timing

This cheesecake serves about 10–12 slices. It takes around 20 minutes to prep, 1 hour to bake, and needs at least 4 hours to chill. I usually plan to make it a day in advance for the best texture and flavor.

Variations

Sometimes I add a layer of crushed oatmeal cream pies between the crust and the cheesecake filling for even more cookie flavor. If I want a spicier version, I mix a pinch of cinnamon or nutmeg into the filling. I’ve also tried topping it with a drizzle of caramel sauce or sandwiching whipped cream between two slices for an extra indulgent dessert.

Storage/Reheating

I store this cheesecake in the refrigerator, covered tightly, for up to 5 days. For longer storage, I freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container. When I want to enjoy a slice, I let it thaw in the fridge overnight. I don’t reheat it, since it’s meant to be enjoyed chilled.

FAQs

Can I use homemade oatmeal cream pies?

Absolutely. I’ve made it with both store-bought and homemade versions, and both work beautifully.

How do I know when the cheesecake is done?

I look for a center that is mostly set with just a slight jiggle. It will firm up completely as it cools and chills.

Can I make this without a springform pan?

I recommend a springform pan for easy removal, but I’ve used a deep pie dish or square baking pan in a pinch.

Is this cheesecake overly sweet?

It’s rich and sweet, but the tang from the cream cheese and sour cream balances it out nicely.

What toppings go well with this cheesecake?

I love adding whipped cream, crushed cookies, or a light caramel drizzle. A dusting of cinnamon also adds a nice touch.

Conclusion

Oatmeal Cream Pie Cheesecake is a dessert that brings back childhood memories with a grown-up twist. I love how the familiar cookie flavor blends so well with the creamy, decadent cheesecake. It’s fun, indulgent, and always a crowd-pleaser—perfect for holidays, birthdays, or just when I want to treat myself to something special.