This Oatmeal Creme Pie Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the nostalgic flavors of the classic oatmeal crème pie. With a soft oatmeal cookie crust and a luscious filling, this cheesecake captures the essence of the beloved snack while offering a delightful twist. If you’re a fan of sweet, comforting desserts, this is the one to try!
Ingredients
For the crust:
2 cups rolled oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the topping:
1/2 cup whipped cream
2 oatmeal creme pies, crumbled
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
Add the melted butter and stir until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
Pour the cheesecake batter over the cooled crust in the springform pan.
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, top with whipped cream and crumbled oatmeal creme pies.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 6 hours 20 minutes
Servings: 12 servings
Variations
Gluten-Free: To make this cheesecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Flavor Twist: Add a hint of ground nutmeg or ginger to the crust for an extra layer of flavor.
Dairy-Free: Swap the cream cheese and sour cream with dairy-free alternatives, such as cashew cream cheese and coconut yogurt, to make this cheesecake dairy-free.
Storage/Reheating
To store any leftovers, cover the cheesecake with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to 5 days. You can also freeze the cheesecake for up to 2 months. If you plan to freeze it, make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw it in the fridge for several hours or overnight. I prefer to serve it chilled, but you can also bring it to room temperature for a softer texture.
FAQs
Can I make the cheesecake crust in advance?
Yes! You can prepare the oatmeal crust up to a day ahead and store it in an airtight container until you’re ready to assemble the cheesecake.
Can I use a different type of cookie for the topping?
Absolutely! While oatmeal creme pies are the traditional topping for this cheesecake, you can experiment with other cookies like ginger snaps or shortbread for a different twist.
Can I make this cheesecake without a springform pan?
It’s best to use a springform pan for this recipe, as it allows you to easily remove the cheesecake after it has set. However, if you don’t have one, you can use a regular 9-inch round cake pan. Just be sure to line the pan with parchment paper for easier removal.
How long does the cheesecake need to cool before serving?
After baking, I let the cheesecake cool in the oven with the door ajar for about an hour. Then, I refrigerate it for at least 4 hours, or overnight, to ensure it sets properly.
Can I add fruit to the cheesecake?
Yes, fresh fruit like sliced strawberries, raspberries, or blueberries can be a delicious addition. Just add the fruit on top after the cheesecake has chilled and before serving.
Conclusion
This Oatmeal Creme Pie Cheesecake is the perfect dessert to indulge in, whether you’re craving something comforting or looking for a show-stopping treat. The combination of creamy cheesecake with the crunchy oatmeal cookie crust and sweet topping makes for a dessert that’s truly irresistible. It’s one I come back to time and time again, and I’m sure you’ll love it just as much as I do.
Recipe:
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Oatmeal Creme Pie Cheesecake
This Oatmeal Creme Pie Cheesecake combines the rich, creamy texture of cheesecake with the nostalgic flavor of oatmeal creme pies. Featuring a crunchy oatmeal cookie crust, velvety cheesecake filling, and a whipped cream topping with crumbled oatmeal cookies, this indulgent dessert is perfect for any occasion.
- Total Time: 6 hours 20 minutes (including cooling)
- Yield: 12 servings
Ingredients
For the crust:
2 cups rolled oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the topping:
1/2 cup whipped cream
2 oatmeal creme pies, crumbled
Instructions
-
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
-
In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
-
Add the melted butter and stir until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan to form the crust.
-
Bake the crust for 10 minutes, then remove from the oven and let cool.
-
In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
-
Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
-
Pour the cheesecake batter over the cooled crust in the springform pan.
-
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
-
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
-
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
-
Before serving, top with whipped cream and crumbled oatmeal creme pies.
Notes
Variations: Make it gluten-free by swapping all-purpose flour for gluten-free flour blend. For a dairy-free version, use dairy-free cream cheese and sour cream alternatives like cashew cream cheese and coconut yogurt.
Storage: Refrigerate leftovers for up to 5 days. You can freeze the cheesecake for up to 2 months. Be sure to wrap tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
