If you have a sweet tooth and a love for nostalgic treats, the Oatmeal Creme Pie Cheesecake Recipe is about to become your new obsession. This luscious dessert cleverly combines the soft, creamy texture of classic cheesecake with the comforting flavors of oatmeal creme pies, resulting in a rich, indulgent slice that feels like a warm hug from childhood. From the buttery, cookie-packed crust to the silky filling and dreamy whipped topping, every bite is a celebration of texture and flavor that will have you coming back for seconds and thirds without hesitation.
Ingredients You’ll Need
This recipe keeps things simple but packs a flavorful punch with easily accessible ingredients. Each component plays an essential role in creating the perfect balance of creamy, crunchy, sweet, and rich that defines this cheesecake.
- 12 oatmeal creme pies: The star of the show, these serve as both the crust base and a delightful garnish, adding nostalgic sweetness.
- 2 tbsp melted butter: Helps bind the crushed oatmeal creme pies for a sturdy, flavorful crust.
- 3 (8 oz) packages cream cheese, softened: Provides the rich, creamy body of the cheesecake.
- 1 cup granulated sugar: Sweetens the filling evenly without overpowering the other flavors.
- 1/2 cup sour cream: Adds a subtle tang and tangy creaminess, balancing the sweetness perfectly.
- 1 tsp vanilla extract: Enhances the overall flavor with its warm, fragrant notes.
- 3 large eggs: Bind the filling and give the cheesecake its smooth, custard-like texture.
- 1 cup heavy cream: Whipped topping base for a fluffy, light finish.
- 2 tbsp powdered sugar: Sweetens the whipped cream topping just right.
- 1/2 tsp vanilla extract (for topping): Adds a lovely aromatic touch to the whipped cream.
- 2 oatmeal creme pies (chopped): Garnishes the cheesecake with extra crunch and nostalgic flair.
How to Make Oatmeal Creme Pie Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. Crush 12 oatmeal creme pies finely in a food processor, then combine with melted butter until the mixture holds together. Press this crumbly goodness firmly into the bottom of your pan, forming an even, compact crust. Bake for 8 minutes and allow it to cool completely while you prepare your filling. This crust is the perfect balance of sweet and buttery, giving a lovely texture contrast to the creamy cheesecake.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Slowly add granulated sugar, mixing until fully incorporated for an evenly sweet base. Stir in the sour cream and vanilla extract to add depth and creaminess. Add the eggs one at a time, mixing on the lowest speed, and don’t forget to scrape down the sides after each to keep your batter silky and consistent. The careful blending at this stage ensures a perfectly smooth and rich cheesecake texture.
Step 3: Bake the Cheesecake
Pour your luscious filling on top of the cooled crust and smooth the surface with a spatula. Bake for about 50 to 60 minutes. The cheesecake should be mostly set but still jiggle slightly in the center — this isn’t a solid cake but a creamy custard. To get that perfect texture and avoid cracks, turn off the oven and leave the cheesecake inside with the door closed for an hour. This gentle resting time helps it set beautifully.
Step 4: Chill and Decorate
Once rested, refrigerate your cheesecake for at least 4 hours or ideally overnight—this step is critical for that melt-in-your-mouth texture. Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, then spread or pipe this decadent topping over the cake. Finally, sprinkle chopped oatmeal creme pies on top for a delicious crunch and a fun, inviting presentation.
How to Serve Oatmeal Creme Pie Cheesecake Recipe
Garnishes
Adding chopped oatmeal creme pies on top not only looks charming but adds extra texture that perfectly complements the fluffy topping and smooth cheesecake. For a little extra flair, you can dust a light sprinkle of cinnamon or drizzle a modest amount of caramel sauce.
Side Dishes
This cheesecake pairs wonderfully with fresh berries, such as strawberries or raspberries, to cut through its richness and add a vibrant freshness. A scoop of vanilla bean ice cream on the side turns it into an over-the-top dessert experience that’s impossible to resist.
Creative Ways to Present
Serve individual slices on beautiful dessert plates with a small dollop of whipped cream and a single oatmeal creme pie wedge propped against the slice for that extra wow factor. Alternatively, make mini cheesecake bites with the crust and filling layered inside cupcake liners, topped with a tiny creme pie piece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator for up to 5 days. This ensures the cake stays moist and fresh while preventing it from absorbing any fridge odors.
Freezing
You can freeze the cheesecake if you want to enjoy it later: tightly wrap it in plastic wrap and then foil, and freeze for up to 1 month. Thaw it gently overnight in the fridge before serving to preserve its creamy texture.
Reheating
Cheesecake is best enjoyed cold or room temperature, so reheating is usually not necessary. If you prefer a warmer slice, let it sit out at room temperature for 15 to 20 minutes before enjoying. Avoid microwaving, which can alter the texture unfavorably.
FAQs
Can I use a different cookie for the crust?
Absolutely! While oatmeal creme pies give the perfecto nostalgic flair, crushed graham crackers, vanilla wafers, or even cinnamon cookies can work beautifully depending on your taste preferences.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake your cheesecake in a water bath or place a pan of hot water on the oven rack below. Also, ensure all ingredients are at room temperature before mixing and avoid overbeating the batter once eggs are added.
Is it necessary to chill the cheesecake overnight?
While chilling for at least 4 hours works, overnight chilling gives the best texture and flavor integration, making each slice silky and dense with concentrated flavor.
Can I make this cheesecake gluten-free?
The traditional oatmeal creme pies contain gluten, but you can substitute with gluten-free sandwich cookies and ensure the other ingredients are also gluten-free to create a safe alternative.
How long does this cheesecake last in the fridge?
Properly stored in an airtight container, your cheesecake will stay fresh and delicious for up to 5 days, giving you plenty of time to savor every bite.
Final Thoughts
There is something truly special about the Oatmeal Creme Pie Cheesecake Recipe that blends comfort with elegance in every bite. Whether you’re making it for a celebration or just indulging your sweet tooth, it’s a guaranteed crowd-pleaser that brings a little nostalgia dressed up in creamy decadence. I can’t wait for you to try making this gem and watch it become a new favorite in your dessert repertoire!
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Oatmeal Creme Pie Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Oatmeal Creme Pie Cheesecake combines the nostalgic flavors of Little Debbie’s oatmeal creme pies with the creamy richness of a classic baked cheesecake. Featuring a crust made from crushed oatmeal creme pies and a smooth, luscious cheesecake filling topped with whipped cream and more chopped pies, this dessert is perfect for celebrations or any time you’re craving a comforting sweet treat.
Ingredients
Crust
- 12 oatmeal creme pies
- 2 tbsp melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 oatmeal creme pies, chopped (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a food processor, pulse the 12 oatmeal creme pies until they are finely crushed. Add the melted butter and pulse again until the mixture is well combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and allow it to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until fully incorporated. Stir in the sour cream and vanilla extract to combine. Add the eggs one at a time, mixing on low speed after each addition and scraping down the bowl sides to ensure even mixing.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface. Place the pan in the oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. To prevent cracking, consider using a water bath or placing a pan of hot water on the lower oven rack.
- Cool the cheesecake: Once baking is complete, turn off the oven and let the cheesecake rest inside with the door closed for 1 hour. Then, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
- Prepare the topping: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake.
- Garnish and serve: Sprinkle the chopped oatmeal creme pies over the top for garnish. Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Using a water bath or placing a pan of hot water in the oven while baking helps prevent cracks in the cheesecake.
- Allow all ingredients, especially the cream cheese and eggs, to come to room temperature before mixing for a smooth batter.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
