Do you remember being a kid and finding an Oatmeal Cream Pie in your lunchbox? It was like hitting the jackpot.
That soft, chewy cookie and that sweet, fluffy cream filling were the highlight of any school day. It was pure, simple joy.
Well, I was thinking about that the other day and a wild idea popped into my head. What if we took that nostalgic treat and gave it a grown-up, decadent makeover?
That’s how this Oatmeal Cream Pie Cheesecake was born. It’s the dessert of our childhood dreams, combined with the rich, creamy cheesecake we love as adults.
This isn’t just a cheesecake with some cookie crumbs on top. Oh no. The crust is made from actual Oatmeal Cream Pies. The filling is a perfect balance of tangy and sweet, with a hint of cinnamon that just ties it all together.
It sounds ridiculously indulgent, and let’s be honest, it is. But it’s also surprisingly easy to make. Let’s get into it.
What You’ll Need
Here’s the full list of ingredients. Try to get your cream cheese, sour cream, and eggs to room temperature before you start. It makes a huge difference for a smooth, lump-free filling.
For the Crust:
- 1 box (12 pies) Oatmeal Cream Pies
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 cup full-fat sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs, at room temperature
For the Topping (Optional, but Recommended):
- 2-3 mini Oatmeal Cream Pies, chopped
- Caramel sauce for drizzling
Tools Required for the Job
You don’t need a professional kitchen, just a few standard tools. The springform pan is the most important one here; it’s what gives cheesecake its classic shape and makes it easy to serve.
- 9-inch springform pan
- Food processor or a large zip-top bag and a rolling pin
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Silicone spatula
- Measuring cups and spoons
Pro Tips for a Perfect Cheesecake
I’ve made my fair share of cheesecakes that cracked, sank, or turned out lumpy. Learn from my mistakes! These tips will help you nail it on the first try.
- Room Temperature is Non-Negotiable: I know I mentioned it before, but it’s that important. Cold cream cheese is lumpy. Cold eggs can curdle the batter. Set everything on the counter for at least an hour before you begin. You’ll get a silky smooth cheesecake every single time.
- Don’t Overmix the Eggs: Mix the batter on low speed once you add the eggs. You just want to incorporate them. Overmixing adds too much air, which causes the cheesecake to puff up in the oven and then sink and crack as it cools. Slow and steady wins the race here.
- The Slow Cool Down: Drastic temperature changes are the enemy of cheesecake. When the baking time is up, turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for one hour. This gentle transition to room temperature is the best way to prevent cracks.
- Clean Slices, Every Time: For those picture-perfect slices, grab a tall glass of hot water and a long, sharp knife. Dip the knife in the hot water, wipe it clean with a paper towel, and then make a slice. Repeat this for every single cut. It’s a little extra work, but the results are so satisfying.
Substitutions and Variations
Want to mix things up? No problem. This recipe is pretty flexible. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Oatmeal Cream Pie Crust | Graham Cracker or Oatmeal Cookie Crust | Use 2 cups crumbs and 6 tbsp butter. |
| Sour Cream | Full-fat Greek Yogurt | Adds a similar tang and creaminess. |
| Cinnamon & Nutmeg | Apple Pie Spice or Pumpkin Pie Spice | Use about 1 1/4 tsp total. |
You could also add a layer of caramel on top of the crust before you pour in the filling for an extra gooey surprise.
Make-Ahead Tips
Cheesecake is the perfect make-ahead dessert because it actually needs time to chill and set up properly.
You can make the entire cheesecake, without the final toppings, up to 2 days in advance. Just keep it covered tightly in the refrigerator. Add the chopped cookie pieces and caramel drizzle right before serving to keep them fresh.
How to Make Oatmeal Cream Pie Cheesecake
Alright, let’s get our hands dirty. Follow these steps, and you’ll be on your way to dessert heaven.
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). You can lightly grease your 9-inch springform pan, but it’s not strictly necessary with the buttery crust.
Step 2: Make the Crust
Place all 12 Oatmeal Cream Pies into a food processor and pulse until you have fine crumbs. If you don’t have a food processor, unwrap the pies, toss them in a zip-top bag, seal it, and crush them with a rolling pin. It’s a great way to get out some aggression.
Step 3: Form the Crust
In a medium bowl, mix the cookie crumbs with the melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of your springform pan. Use the bottom of a glass or measuring cup to pack it down tightly.
Step 4: Bake the Crust
Bake the crust for 10 minutes. This helps it set up and prevents it from getting soggy later. Let it cool on a wire rack while you make the filling.
Step 5: Start the Filling
In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl often. This is your chance to get rid of any lumps.
Step 6: Add Sugar and Flavors
Add the granulated sugar and beat until smooth. Then, mix in the sour cream, vanilla extract, cinnamon, and nutmeg. Mix until everything is just combined, and remember to scrape the bowl again.
Step 7: Add the Eggs
Turn the mixer to low speed. Add the eggs one at a time, mixing until each one is just barely incorporated. Stop mixing as soon as the last streak of yellow disappears. This is the key to a crack-free cheesecake!
Step 8: Assemble and Bake
Pour the filling over your cooled crust and spread it into an even layer. Bake at 350°F for 55-65 minutes. The edges should be set, but the center should still have a slight jiggle to it, like Jell-O.
Step 9: Cool It Down
Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. Then, move it to a wire rack to cool completely to room temperature.
Step 10: Chill Out
Once at room temperature, cover the cheesecake with plastic wrap and transfer it to the refrigerator. It needs to chill for at least 6 hours, but overnight is even better. This is where the magic happens and the flavors meld together.
Step 11: Garnish and Serve
Right before serving, run a thin knife around the edge of the pan before releasing the springform ring. Top with chopped mini Oatmeal Cream Pies and a generous drizzle of caramel sauce. Slice and enjoy!
Nutrition, Swaps, and Pairings
This is a rich dessert, meant for special occasions. But if you’re curious or have dietary needs, here’s a little more info.
| Category | Information & Tips |
|---|---|
| Nutrition Estimate | This is an estimate per slice. It’s high in calories and fat, a true indulgence. |
| Lighter Version | Use Neufchâtel cheese for cream cheese and light sour cream. |
| Gluten-Free | Use certified gluten-free oatmeal cream pies or gluten-free oatmeal cookies for the crust. |
| Drink Pairings | A cold glass of milk, a hot cup of black coffee, or a sweet dessert wine. |
Leftovers and Storage
If you somehow have leftovers, storing them is easy. The cheesecake will stay fresh in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container.
You can also freeze it! For best results, freeze the cheesecake whole or in individual slices before adding the toppings. Wrap it tightly in plastic wrap, then a layer of aluminum foil. It will last in the freezer for up to 2 months. Just thaw it in the fridge overnight before you plan to eat it.
Frequently Asked Questions
Here are answers to a few questions you might have.
Q1. Why did my cheesecake crack?
Ans: The most common reasons are overmixing the batter after adding eggs, not letting it cool down slowly, or baking it for too long. Follow the pro tips on mixing and cooling, and you should be fine!
Q2. Can I make this without a springform pan?
Ans: You can, but it’s tricky to serve. You could try a 9-inch deep-dish pie plate. You won’t be able to remove the sides, so you’ll have to serve it in scoops or wedges directly from the dish.
Q3. Do I have to use Little Debbie brand Oatmeal Cream Pies?
Ans: Not at all! Any brand of soft oatmeal sandwich cookie will work perfectly. Use your favorite one.
Q4. Is the overnight chill really necessary?
Ans: I highly recommend it. A minimum of 6 hours is needed for the cheesecake to set up properly. An overnight chill gives it the best texture and allows the flavors to deepen. Rushing it will result in a softer, less flavorful cheesecake.
Wrapping Up
There you have it—a dessert that’s part childhood nostalgia, part sophisticated treat. This Oatmeal Cream Pie Cheesecake is a showstopper that’s guaranteed to make everyone smile.
It’s creamy, it’s comforting, and it has that unmistakable flavor we all grew up loving. It’s the perfect thing to make for a birthday, a holiday, or just a Tuesday when you feel like you deserve something special.
Give this recipe a try! I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you have.
