Oatmeal Creme Pie Cheesecake is the ultimate dessert mashup—combining the nostalgic flavors of soft, chewy oatmeal creme pies with the rich, creamy texture of classic cheesecake. With a buttery oatmeal cookie crust, a luscious creme-filled cheesecake center, and extra oatmeal pies folded in, this treat is indulgent, fun, and perfect for celebrations or just satisfying a serious sweet tooth.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
oatmeal creme piescream cheesegranulated sugarsour creamheavy creameggsvanilla extractunsalted butterold-fashioned oatsbrown sugarground cinnamonall-purpose flourbaking sodasalt
directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Chop several oatmeal creme pies and press them into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Mix in sour cream, heavy cream, and vanilla extract.
Add the eggs one at a time, mixing gently after each addition.
Fold in chopped oatmeal creme pies for added texture and flavor.
Pour the batter over the cooled crust and smooth the top.
Place the springform pan into a larger baking dish filled with hot water to create a water bath.
Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
Remove and let cool completely at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Before serving, top with whipped cream, crushed oatmeal creme pies, or an optional drizzle of caramel.
Servings and timing
This recipe yields 12-14 slices.
Preparation time: 25 minutes
Baking time: 60 minutes
Cooling and chilling time: 5-6 hours
Total time: 6.5–7 hours
Variations
Use a graham cracker crust instead of oatmeal pies for a simpler base.
Add cinnamon or nutmeg to the cheesecake batter for more warmth.
Top with cream cheese frosting for an extra layer of indulgence.
Swirl in caramel or cookie butter before baking for extra flavor.
storage/reheating
Store in the refrigerator, covered, for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
To enjoy chilled, remove from the fridge about 10 minutes before serving. No reheating required.
FAQs
Can I use store-bought oatmeal creme pies?
Yes, classic Little Debbie oatmeal creme pies work perfectly in this recipe.
Do I need a water bath?
A water bath helps prevent cracking and ensures a creamy texture, but you can skip it if needed—just bake at a slightly lower temp and watch closely.
Can I make it ahead of time?
Absolutely—this cheesecake is best when chilled overnight, making it perfect for prepping a day in advance.
What if I don’t have a springform pan?
You can use a deep pie dish or square baking pan, but be sure to line it well and adjust bake times as needed.
Can I make it gluten-free?
Use gluten-free oatmeal cookies and a GF flour blend to adapt the recipe.
Why did my cheesecake crack?
Cracking can happen from overbaking or rapid temperature changes—cool it slowly and don’t overmix the batter.
Can I leave out the chopped oatmeal pies inside the cheesecake?
Yes, but they add a nice texture and flavor—you can reduce the amount instead of omitting completely.
Is this recipe kid-friendly?
Definitely—kids will love the familiar oatmeal creme pie flavor in a creamy dessert.
Conclusion
Oatmeal Creme Pie Cheesecake is a decadent dessert that brings together everything you love about soft cookies and creamy cheesecake. It’s rich, nostalgic, and sure to steal the spotlight at any gathering. Whether you’re baking for a special occasion or just treating yourself, this recipe is a sweet success every time.
Print
Oatmeal Creme Pie Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Creme Pie Cheesecake is the ultimate dessert fusion—combining a creamy vanilla cheesecake with a soft oatmeal creme pie crust and topping. Every bite is rich, sweet, and filled with nostalgic flavors. It’s perfect for birthdays, holidays, or whenever you’re craving a throwback treat!
Ingredients
Crust:
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10 oatmeal creme pies, crushed
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2 tablespoons unsalted butter, melted
Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1/2 cup sour cream
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1 teaspoon vanilla extract
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3 large eggs
Topping:
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4 oatmeal creme pies, chopped
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Whipped cream (optional, for garnish)
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Crushed oatmeal cookies (optional, for garnish)
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a food processor, pulse 10 oatmeal creme pies until finely crushed. Mix with melted butter.
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Press the crust mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
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In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
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Mix in sour cream and vanilla extract.
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Add eggs one at a time, mixing on low speed and scraping down the sides of the bowl between additions.
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Pour the filling over the crust. Bake for 55–65 minutes, or until the center is almost set.
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Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
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Chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
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Before serving, top with chopped oatmeal creme pies and garnish with whipped cream or crushed oatmeal cookies, if desired.
Notes
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To avoid cracks, don’t overmix the batter and let the cheesecake cool slowly.
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You can make this a no-bake cheesecake by skipping the eggs and using whipped topping, but it won’t have the same dense texture.
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For extra indulgence, drizzle with caramel sauce!