Why You’ll Love This Recipe

Oatmeal Creme Pie Cheesecake is a decadent fusion dessert that combines the nostalgic charm of classic Oatmeal Creme Pies with the rich, velvety indulgence of a cheesecake. With a chewy oatmeal cookie crust, layers of creme pie filling, and a luscious cheesecake center, this treat is perfect for holidays, birthdays, or anytime you’re craving a comforting yet show-stopping dessert.

ingredients

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

oatmeal creme piescream cheesesour creamgranulated sugareggsvanilla extractheavy whipping creamcornstarchbutterground cinnamonbrown sugarwhipped topping (optional)

directions

Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.

Chop several oatmeal creme pies and press them into the bottom of the pan to form the crust. Press firmly and evenly.

In a large mixing bowl, beat the cream cheese until smooth and fluffy.

Add sugar, sour cream, and vanilla extract, mixing until combined.

Add eggs one at a time, beating just until incorporated after each addition.

Fold in heavy cream and a bit of cornstarch for texture stability.

Pour the cheesecake batter over the oatmeal creme pie crust.

Bake in a water bath for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight.

Before serving, top with additional chopped oatmeal creme pies and whipped topping if desired.

Servings and timing

This recipe yields 10–12 slices.
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling time: 1 hour
Chilling time: 4 hours or overnight
Total time: 5.5–6 hours

Variations

Add a swirl of caramel or cinnamon sugar into the cheesecake batter for extra flavor.
Use homemade oatmeal cookies and marshmallow creme if you prefer from-scratch elements.
Make mini cheesecakes using a muffin tin and individual creme pie bases.
Top with a drizzle of white chocolate or cream cheese glaze for a more decadent finish.

storage/reheating

Store in the refrigerator, tightly covered, for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw in the fridge overnight before serving.
Avoid microwaving, as it can affect the texture—serve chilled or let sit at room temperature for 15 minutes.

FAQ

Can I use store-bought oatmeal creme pies?

Yes, they work perfectly and save time. They’re ideal for both the crust and topping.

Can I make this cheesecake without a water bath?

You can, but the water bath helps prevent cracks and ensures even baking.

What can I use instead of sour cream?

Greek yogurt or mascarpone are good substitutes with a similar creamy tang.

Why is my cheesecake cracking?

Cracks often come from overmixing or sudden temperature changes. Let it cool slowly and don’t overbeat the batter.

Can I make this ahead?

Yes! It tastes even better after chilling overnight.

Is it very sweet?

It’s rich and sweet, but balanced by the tanginess of the cheesecake layer.

Can I make it gluten-free?

Use gluten-free oatmeal cookies or make your own with certified gluten-free oats.

Do I need to grease the pan?

Lining the bottom with parchment is enough, but you can also lightly grease the sides.

Can I use a regular pie dish instead of a springform pan?

Springform is best for easy removal, but a deep pie dish can work—just expect more difficulty serving.

How do I get clean slices?

Use a hot knife and wipe it clean between each slice.

Conclusion

Oatmeal Creme Pie Cheesecake is a dreamy dessert mashup that brings together chewy cookies, sweet creme, and creamy cheesecake in every bite. Perfect for gatherings or indulgent nights in, this recipe delivers nostalgia and elegance all at once. Give it a try—you’ll be surprised how fast it disappears!