Why You’ll Love This Recipe

Oatmeal Creme Pie Cheesecake is the ultimate fusion dessert that combines the nostalgic flavor of soft, chewy oatmeal creme pies with the rich, creamy decadence of a classic cheesecake. With a crust made from crushed oatmeal creme pies and a silky filling laced with vanilla and hints of spice, this indulgent treat is perfect for celebrations, potlucks, or any time you’re craving something uniquely comforting and delicious.

ingredients

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

For the crust

oatmeal creme pies (crushed)
unsalted butter (melted)

For the filling

cream cheese (softened)
granulated sugar
eggs
sour cream
vanilla extract
cinnamon
nutmeg
salt

For the topping

whipped cream
mini oatmeal creme pies (for garnish)
optional caramel drizzle

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a bowl, mix crushed oatmeal creme pies with melted butter until well combined.

Press the mixture firmly into the bottom of the springform pan to form a crust. Bake for 10 minutes, then let cool.

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

Add eggs one at a time, mixing on low speed until just combined.

Mix in sour cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the cheesecake for 55-65 minutes, or until the center is just set and slightly jiggly.

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

Refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Top with whipped cream, garnish with mini oatmeal creme pies, and drizzle with caramel if desired before serving.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 25 minutes
Baking time: 60 minutes
Cooling and chilling time: 5+ hours
Total time: 6 hours 25 minutes (including chill time)

Variations

Add chopped oatmeal creme pies into the filling for extra texture.
Use a gingersnap or graham cracker crust for a spicier or simpler base.
Add maple extract or a swirl of caramel into the filling for added richness.
Top with cinnamon sugar for extra crunch and spice.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.
Do not microwave to reheat; serve chilled or let come to room temperature.

FAQs

Can I use store-bought oatmeal creme pies for the crust?
Yes, they’re perfect for a soft, flavorful crust.

Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks. If skipping it, avoid overbaking and let it cool gradually.

How do I know when the cheesecake is done?
The center should jiggle slightly but look set. It will firm up more as it cools.

Can I make this cheesecake ahead of time?
Absolutely! It tastes even better the next day after chilling overnight.

Is this cheesecake overly sweet?
It’s sweet and rich but balanced by the tang of the cream cheese and spices.

Can I use low-fat cream cheese?
It’s best to use full-fat cream cheese for the creamiest texture, but low-fat can work in a pinch.

What can I substitute for sour cream?
Greek yogurt is a good substitute if needed.

Can I turn this into mini cheesecakes?
Yes, use a muffin tin with liners and reduce baking time to 18-22 minutes.

How long does it take to chill?
Minimum 4 hours, but overnight is ideal for the best texture.

Can I skip the topping?
Yes, it’s optional, but it adds a nice decorative and flavorful touch.

Conclusion

Oatmeal Creme Pie Cheesecake is a luscious dessert that brings together childhood memories and gourmet indulgence in every bite. Whether you’re making it for a holiday, special gathering, or just because, this dessert is sure to wow your guests and satisfy every sweet craving. Try it once, and you’ll be hooked on this deliciously unique twist on cheesecake.