Oatmeal Creme Pie Cheesecake

Why You’ll Love This Recipe

Oatmeal Creme Pie Cheesecake combines the comforting flavors of oatmeal cookies with the creamy, indulgent texture of cheesecake. This dessert is a fun twist on the classic oatmeal creme pie, with a rich cheesecake filling that is perfectly balanced by a crunchy oatmeal cookie crust. The addition of a sweet, buttery cream filling on top adds the perfect finishing touch. If you love oatmeal cookies and cheesecake, this is the best of both worlds in one decadent dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 2 cups oatmeal cookie crumbs (about 10-12 oatmeal creme pies, crushed)
• 1/4 cup butter (melted)
• 1/4 cup brown sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour

For the Cream Filling:

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, combine the oatmeal cookie crumbs, melted butter, and brown sugar. Stir until the mixture is well combined and resembles wet sand.
3. Press the mixture into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon to press it down firmly.
4. Bake the crust in the preheated oven for 10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling.
5. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add the vanilla extract, eggs (one at a time), sour cream, heavy cream, and flour. Mix until everything is fully incorporated.
7. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
8. Bake for 50-60 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
9. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight.
10. For the cream filling, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
11. Once the cheesecake is fully chilled, top it with the whipped cream filling. You can pipe the cream filling on top in a decorative swirl or spread it evenly.
12. Slice the cheesecake and serve chilled.

Servings and timing

This recipe makes about 12 slices. Prep time is 20 minutes, cook time is around 1 hour, and chilling time is at least 4 hours, bringing the total time to approximately 5 hours and 20 minutes.

Variations

• Add a drizzle of caramel or chocolate sauce on top for extra sweetness.
• Fold in some mini chocolate chips into the cheesecake filling for a chocolatey twist.
• Add a dash of cinnamon to the cheesecake filling for extra warmth and flavor.
• For a lighter version, use low-fat cream cheese and sour cream.
• Make it a no-bake cheesecake by chilling the crust and filling in the fridge instead of baking.

storage/reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. This cheesecake is best served chilled, so avoid reheating.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust a day ahead of time and store it in the refrigerator until you’re ready to assemble the cheesecake.

Can I use store-bought oatmeal cookies for the crust?

Yes, you can use store-bought oatmeal cookies to make the crust, but homemade oatmeal creme pies will give the best flavor.

How do I know when the cheesecake is done?

The cheesecake should be set around the edges but still slightly wobbly in the center. It will firm up as it cools.

Can I make this cheesecake without sour cream?

Yes, you can substitute sour cream with Greek yogurt for a similar tangy flavor.

How do I prevent cracks in the cheesecake?

To avoid cracks, make sure not to overbake the cheesecake and let it cool gradually in the oven with the door slightly open. Cooling the cheesecake slowly helps prevent cracks.

Can I freeze Oatmeal Creme Pie Cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil, and then thaw in the refrigerator before serving.

Can I make this without a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch cake pan, but you may need to line the pan with parchment paper for easy removal.

Can I add extra filling between the cheesecake layers?

You can, but be careful not to overload the cheesecake with too much cream filling, as it may affect the texture.

Can I skip the cream filling?

Yes, you can skip the cream filling and just serve the cheesecake plain, or top it with additional oatmeal creme pies for decoration.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cheesecake tastes even better the next day!

Conclusion

Oatmeal Creme Pie Cheesecake is a fun and indulgent dessert that combines the best of both worlds: creamy cheesecake and the nostalgic flavors of oatmeal creme pies. This dessert is perfect for any occasion, from family gatherings to special celebrations. With its rich and creamy filling, crunchy crust, and light whipped cream topping, this cheesecake is sure to be a hit at your next dessert table!

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