If you’ve ever dreamed of combining the nostalgic, chewy goodness of an oatmeal creme pie with the rich decadence of cheesecake, your day has arrived. This Oatmeal Creme Pie Cheesecake Recipe is the perfect way to transform two classic desserts into one unforgettable treat. Every bite offers the warm, hearty oats paired with a luxuriously creamy cheesecake layer, topped with a dreamy, fluffy frosting that mirrors that iconic creme filling. Whether you’re making it for a special occasion or just because you crave something extraordinary, this cheesecake promises smiles, satisfied sweet tooths, and plenty of “wow” moments.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures your Oatmeal Creme Pie Cheesecake Recipe comes together perfectly. Each plays a vital role, from creating a crisp crust with a warm cinnamon kick to building a silky smooth cheesecake base and a luscious creme topping that melts in your mouth.
- Old-fashioned rolled oats (1 1/2 cups + 1 1/2 cups): The heart of this recipe, providing that comforting oatmeal flavor and chewy texture both in the crust and topping.
- All-purpose flour (1/2 cup + 1/2 cup): Adds structure to the crust and helps bind the oats for a perfect base.
- Brown sugar (1/4 cup packed + 1/4 cup): Brings natural molasses-like sweetness and moisture to crust and filling.
- Salt (1/4 teaspoon + 1/4 teaspoon): Balances flavors and enhances sweetness.
- Ground cinnamon (1/2 teaspoon): Adds warm spice notes that amplify the oatmeal’s cozy charm.
- Unsalted butter (1/4 cup melted + 1/2 cup softened): Vital for a rich crust and a smooth, creamy frosting.
- Milk (1/4 cup): Helps bind the crust ingredients together for that perfect texture.
- Cream cheese (3 packages, 8 oz each, softened): The star of the cheesecake filling, lending its signature creamy tang.
- Granulated sugar (1 cup): Sweetens the cheesecake, complementing the tartness of cream cheese.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Infuses warmth and aromatics that tie every element together beautifully.
- Eggs (3 large): Essential for structure and that melt-in-your-mouth cheesecake texture.
- Sour cream (1 cup): Adds a subtle tang and keeps the cheesecake extra moist.
- Heavy cream (1/4 cup + 2 tablespoons): Creams up the frosting and adds indulgent richness.
- Powdered sugar (1/2 cup + 1/2 cup): Sweetens and smooths the creme filling topping to perfection.
How to Make Oatmeal Creme Pie Cheesecake Recipe
Step 1: Create the Oatmeal Crust
Start by preheating your oven to 325°F (163°C). This ensures your crust bakes evenly. Grease a 9-inch springform pan to prevent sticking. Mix your oats, flour, brown sugar, salt, and cinnamon in a bowl—these layers of flavor lay the foundation for the cheesecake. Adding melted butter and milk brings the dough together, so it holds firmly after baking. Press it evenly into the pan and bake until golden. This forms a sturdy crust with a wonderful rustic texture you’ll love.
Step 2: Whip Up the Cheesecake Filling
While the crust cools, tackle the silky filling. Beat cream cheese and sugar until delectably creamy—this step is key for that smooth, airy texture. Slowly add vanilla and eggs, one at a time, mixing carefully to keep air in the batter but avoid overbeating, which can cause cracks. Incorporate sour cream and heavy cream gradually along with powdered sugar to create a luscious, rich filling that promises that classic cheesecake tang balanced with decadent creaminess.
Step 3: Bake to Perfection
Pour your divine batter over the cooled oatmeal crust. Bake at 325°F (163°C) for almost an hour, keeping a close eye on the edges and center. The edges should be firm, while the center remains ever so slightly jiggly—that’s your sign for flawless doneness. After baking, leave the cheesecake in the oven with the door cracked for 30 minutes to prevent sudden temperature changes and cracking. Then cool completely before refrigerating for at least 4 hours or overnight. Patience here rewards you with that perfect set and velvety texture inside.
Step 4: Make the Creamy Oatmeal Crème Pie Topping
While the cheesecake chills, prepare the signature topping that gives this recipe its charming twist. Cream together softened butter, powdered sugar, brown sugar, vanilla, and salt until fluffy and light. Slowly add heavy cream to achieve a silky smooth frosting. Spread this wholesome, sweet topping evenly over the cheesecake. If you want an extra touch, sprinkle crumbled oatmeal cookies on top for delightful crunch and eye-catching appeal.
Step 5: Serve and Enjoy
Slice this beauty generously and serve chilled to enjoy the inviting contrast of the chewy crust, creamy filling, and dreamy topping. Every spoonful is a nostalgic trip wrapped in cheesecake luxury.
How to Serve Oatmeal Creme Pie Cheesecake Recipe
Garnishes
Adding garnishes can take this cheesecake to another level of irresistible. Consider sprinkling toasted oats or crushed oatmeal cookies on top to echo the flavors in the crust. A drizzle of caramel sauce or a light dusting of cinnamon awakens the senses and complements the natural sweetness of the dessert beautifully.
Side Dishes
This cheesecake pairs wonderfully with fresh fruit like sliced strawberries, blueberries, or even a tangy raspberry compote to cut through the richness. A scoop of vanilla bean ice cream on the side adds an extra layer of indulgence perfect for a dinner party finale or a cozy night in.
Creative Ways to Present
For a fun twist, assemble mini versions of this cheesecake in jars or clear glasses, layering cookie crumble, cheesecake filling, and crème topping. This makes for charming individual servings and a stunning presentation. You can also decorate with edible flowers or cinnamon sticks for festive occasions, making your table the star of the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator. It will stay fresh and creamy for up to 4 days. Keeping it chilled is essential to preserving the texture of the oat crust and the fluffy creme topping.
Freezing
You can freeze the cheesecake for up to 2 months if wrapped well with plastic wrap and aluminum foil. For best results, freeze without the topping, then add the creamy layer once thawed. This avoids any textural changes in the delicate creme filling.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it slightly softer, let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can affect the texture negatively, causing separation or toughness in the layers.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can be used in a pinch, old-fashioned rolled oats maintain a better texture and chewiness essential to this cheesecake’s unique character. They hold up well in both the crust and topping without becoming too mushy.
What type of cream cheese works best for this recipe?
Use full-fat cream cheese softened to room temperature for the creamiest filling and best flavor. Low-fat or whipped cream cheese can alter the texture and richness, which you definitely don’t want for this indulgent dessert.
Can I make this cheesecake gluten-free?
Yes! Just replace the all-purpose flour with a gluten-free all-purpose blend and make sure your oats are certified gluten-free to keep the oatmeal essence safe for gluten-sensitive friends.
How do I prevent cracks on the cheesecake surface?
The key is gentle mixing to avoid excess air bubbles and baking at the right temperature. Also, letting the cake cool slowly in the oven with the door slightly open prevents sudden temperature changes that cause cracking. Finally, chilling thoroughly helps the cheesecake set beautifully.
Is it necessary to refrigerate the cheesecake overnight?
Absolutely! Refrigerating overnight allows the flavors to meld and the cheesecake to firm up completely, making slicing clean and the texture perfect. Patience here ensures every bite is pure bliss.
Final Thoughts
There’s truly nothing quite like the Oatmeal Creme Pie Cheesecake Recipe to satisfy your sweet cravings with a twist of nostalgia and a whole lot of indulgence. It strikes a perfect balance between chewy oats, creamy cheesecake, and fluffy creme, creating an unforgettable experience. I promise, once you try this recipe, it’ll become a beloved classic in your recipe box too. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this heavenly dessert today!
Print
Oatmeal Creme Pie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes plus 4+ hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Creme Pie Cheesecake combines the nostalgic flavors of classic oatmeal creme pies with a rich, creamy cheesecake. Featuring a crunchy oatmeal crust and a luscious, smooth cheesecake filling, it’s topped with a sweet, fluffy oatmeal creme pie-inspired frosting. Perfect for dessert lovers seeking a unique twist on traditional cheesecake.
Ingredients
For the Oatmeal Cookie Crust
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
For the Oatmeal Creme Pie Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- Optional: crumbled oatmeal cookies for garnish
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray and set aside.
- Prepare Crust Mixture: In a medium bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon. Add melted butter and milk, stirring until evenly mixed and the dough starts to come together.
- Form and Bake Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool.
- Mix the Cheesecake Batter: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and eggs one at a time, beating well after each. Gradually mix in sour cream and heavy cream, then add powdered sugar, beating until fully incorporated and smooth.
- Assemble & Bake Cheesecake: Pour cheesecake batter into the cooled oatmeal crust. Bake at 325°F (163°C) for 50-60 minutes until edges are set and center is slightly jiggly. Test doneness with a toothpick; it should come out clean.
- Slightly Cool in Oven: Turn off oven, leave cheesecake inside for 30 minutes to cool slightly.
- Cool Completely: Remove cheesecake from oven, cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
- Prepare Oatmeal Creme Pie Topping: In a medium bowl, beat softened butter, powdered sugar, brown sugar, vanilla extract, and salt until light and fluffy. Gradually add heavy cream, beating until smooth and creamy.
- Frost the Cheesecake: Spread the oatmeal creme pie filling evenly over the chilled, set cheesecake.
- Optional Garnish: Sprinkle crumbled oatmeal cookies on top for additional texture and flavor, if desired.
- Serve: Slice and serve chilled. Enjoy the creamy cheesecake combined with the nostalgic oatmeal creme pie flavors!
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
- Chilling overnight improves texture and makes slicing easier.
- Use a water bath if desired to prevent cracking, though not required.
- Optional crumbled oatmeal cookies add extra crunch and authenticity to the topping.
