Oatmeal Cream Pie Cheesecake

Oatmeal Cream Pie Cheesecake is a dreamy, indulgent dessert that combines nostalgic soft oatmeal cream pies with rich, creamy cheesecake. With a crust made from crushed oatmeal cookies, a silky cheesecake center, and even more cream pies layered on top or folded inside, this dessert is everything I love about comfort food taken to the next level.

Why You’ll Love This Recipe

I love how this recipe takes a childhood favorite—oatmeal cream pies—and transforms it into a show-stopping cheesecake. The creamy filling pairs perfectly with the spiced oat flavor, creating layers of texture and sweetness. It’s perfect for potlucks, birthdays, or when I just want to wow a crowd with something totally unexpected and delicious.

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 (softened)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Heavy cream (optional, for whipped topping)

• Butter (melted, for the crust)

• A pinch of cinnamon (optional, for extra spice)

Directions

1. I start by crushing several oatmeal cream pies to make the crust, mixing them with melted butter and pressing the mixture into the bottom of a springform pan.

2. I bake the crust for a few minutes to help it set.

3. While it cools, I beat the cream cheese and sugar until smooth and creamy.

4. I mix in the eggs, one at a time, then add the sour cream and vanilla.

5. If I want an extra decadent layer, I chop up a few oatmeal cream pies and fold them into the batter.

6. I pour the batter over the crust and bake the cheesecake until the center is just set.

7. After baking, I let it cool completely, then refrigerate it for at least 4 hours or overnight.

8. Before serving, I top it with more whipped cream and sliced oatmeal cream pies if I’m feeling fancy.

Servings and timing

This cheesecake serves about 10–12 people. It takes approximately 1 hour 30 minutes total: 25 minutes prep, 50–60 minutes baking, and at least 4 hours of chilling.

Variations

Sometimes I swirl a little caramel sauce into the cheesecake batter for a richer flavor. I’ve also tried making mini versions in muffin tins for individual servings. And if I want to cut the sweetness, I make a lightly sweetened whipped cream topping instead of using more oatmeal pies on top.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It also freezes well—either whole or in slices. I wrap each slice individually in plastic wrap, then freeze. To serve, I thaw it in the fridge overnight or let it sit at room temperature for about 30 minutes.

FAQs

Can I make this with homemade oatmeal cream pies?

Yes, I’ve done it with homemade pies, and it works beautifully. Just make sure they’re soft and chewy, not crisp.

Do I need a water bath for baking?

It’s optional. I sometimes skip it, but a water bath helps prevent cracking and keeps the cheesecake extra smooth.

Can I use whipped topping instead of heavy cream?

Yes, I’ve topped it with store-bought whipped topping before—it saves time and still tastes great.

How do I know when the cheesecake is done?

I look for a slight jiggle in the center. It should be mostly set with a bit of movement in the middle—it’ll firm up as it cools.

Can I use flavored cream cheese?

Absolutely. I’ve tried it with cinnamon or vanilla-flavored cream cheese for an extra twist.

Conclusion

Oatmeal Cream Pie Cheesecake is one of those desserts that surprises everyone—in the best way. I love how the familiar flavors of oatmeal cookies and creamy filling come together in a luscious cheesecake form. It’s comforting, playful, and totally satisfying for anyone who grew up loving those little pies.