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If you love the nostalgic flavor of oatmeal creme pies and the creamy richness of cheesecake, this Oatmeal Creme Pie Cheesecake is your dream dessert! With a buttery oatmeal cookie crust, spiced cheesecake filling, and topped with whipped cream and more oatmeal pies, this showstopper is perfect for special occasions or when you want to treat yourself. Let’s bake some magic!
Why You’ll Love This Recipe
- Nostalgic Twist: Combines two beloved treats into one unforgettable dessert
- Creamy & Spiced: Perfect balance of velvety cheesecake and warm cinnamon flavor
- Impressive Presentation: Beautiful layered look with cookie garnishes
- Make-Ahead Friendly: Best when chilled overnight – perfect for parties
Step-by-Step Instructions
1. Prep & Crust
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
- In a food processor, pulse 12 oatmeal creme pies into fine crumbs (or crush in a bag with a rolling pin).
- Mix crumbs with melted butter and brown sugar until it resembles wet sand.
- Press firmly into the pan and 1 inch up the sides. Freeze for 10 minutes while you make the filling.
2. Cheesecake Filling
- Using a stand mixer, beat 3 blocks cream cheese (softened) until completely smooth (~3 mins).
- Add brown sugar and granulated sugar, beating until fluffy (~2 mins).
- Add eggs one at a time, mixing just until combined.
- Mix in sour cream, vanilla, cinnamon, and nutmeg until smooth (don’t overmix).
3. Bake & Cool
- Pour filling over chilled crust. Place pan in a water bath (roasting pan with 1 inch hot water).
- Bake 50-60 minutes until edges are set but center still jiggles slightly.
- Turn off oven, crack the door, and let cool inside for 1 hour. Then chill overnight.
4. Decorate
- Run a knife around the edge before releasing the springform.
- Top with whipped cream, halved oatmeal pies, caramel drizzle, and a cinnamon dusting.
Pro Tips
Room Temp Ingredients: Ensure cream cheese and eggs are at room temp to prevent lumps
Water Bath Secret: Prevents cracks – place springform in a foil-lined roasting pan before adding water
Cookie Hack: Reserve 2 whole oatmeal pies to stand upright as a garnish
Serving Suggestion: Drizzle with salted caramel for a sweet-salty contrast
Make-Ahead & Storage
Fridge: Keep covered for up to 5 days
Freeze: Wrap tightly and freeze up to 2 months (thaw overnight in fridge)
No Springform? Use a 9″ deep cake pan lined with parchment paper
Why This Recipe Shines
This dessert transforms humble oatmeal creme pies into an elegant layered cheesecake with:
Triple Cookie Action: In the crust, mixed into batter (optional), and as garnish
Warm Spices: Cinnamon and nutmeg enhance the oatmeal flavor
Creamy Texture: Sour cream creates the perfect velvety consistency
Perfect for potlucks, birthdays, or when you want to wow guests with a creative twist on classics!
Question: Have you ever tried baking with oatmeal creme pies before? What other nostalgic treats would you like to see in cheesecake form?
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Oatmeal Creme Pie Cheesecake
Description
If you love the nostalgic flavor of oatmeal creme pies and the creamy richness of cheesecake, this Oatmeal Creme Pie Cheesecake is your dream dessert! With a buttery oatmeal cookie crust, spiced cheesecake filling, and topped with whipped cream and more oatmeal pies, this showstopper is perfect for special occasions or when you want to treat yourself. Let’s bake some magic!
Ingredients
Ingredients:
Crust:
12 oatmeal creme pies (like Little Debbie), crushed
1/4 cup melted butter
1 tablespoon brown sugar (optional)
Cheesecake Filling:
24 ounces (3 blocks) cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
Instructions
1. Prep & Crust
-
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
- In a food processor, pulse 12 oatmeal creme pies into fine crumbs (or crush in a bag with a rolling pin).
- Mix crumbs with melted butter and brown sugar until it resembles wet sand.
- Press firmly into the pan and 1 inch up the sides. Freeze for 10 minutes while you make the filling.
2. Cheesecake Filling
-
- Using a stand mixer, beat 3 blocks cream cheese (softened) until completely smooth (~3 mins).
- Add brown sugar and granulated sugar, beating until fluffy (~2 mins).
- Add eggs one at a time, mixing just until combined.
- Mix in sour cream, vanilla, cinnamon, and nutmeg until smooth (don’t overmix).
3. Bake & Cool
-
- Pour filling over chilled crust. Place pan in a water bath (roasting pan with 1 inch hot water).
- Bake 50-60 minutes until edges are set but center still jiggles slightly.
- Turn off oven, crack the door, and let cool inside for 1 hour. Then chill overnight.
4. Decorate
-
- Run a knife around the edge before releasing the springform.
- Top with whipped cream, halved oatmeal pies, caramel drizzle, and a cinnamon dusting.
Notes
Room Temp Ingredients: Ensure cream cheese and eggs are at room temp to prevent lumps
Water Bath Secret: Prevents cracks – place springform in a foil-lined roasting pan before adding water
Cookie Hack: Reserve 2 whole oatmeal pies to stand upright as a garnish
Serving Suggestion: Drizzle with salted caramel for a sweet-salty contrast
