If you love the nostalgic comfort of an oatmeal cream pie but crave something with a richer, creamier twist, then you are absolutely going to adore this Oatmeal Cream Pie Cheesecake Recipe. It’s a delightful fusion that marries the chewy oatmeal cookie crust with a luscious, velvety cheesecake filling and a fluffy marshmallow layer on top, creating a dessert that feels both familiar and irresistibly indulgent. Every bite offers a perfect balance of texture and flavor, making it a standout treat for family gatherings or simply a cozy night in.
Ingredients You’ll Need
The secret to this Oatmeal Cream Pie Cheesecake Recipe lies in its straightforward, quality ingredients that come together to deliver a symphony of textures and flavors. Each component plays a vital role, from the hearty oats that form the base to the rich cream cheese that creates the luxurious filling.
- Old-fashioned rolled oats: Provide a chewy, wholesome texture for the cookie crust that’s utterly satisfying.
- All-purpose flour: Adds structure to the crust, making it sturdy yet tender.
- Unsalted butter: Brings richness and a beautiful golden hue to the crust.
- Granulated sugar: Balances the flavors with a touch of sweetness in the crust.
- Brown sugar: Adds moisture and a hint of caramel flavor to deepen the crust’s taste.
- Ground cinnamon: Sprinkles a warm spice note that complements the oats perfectly.
- Salt: Enhances all the flavors, cutting through the sweetness beautifully.
- Baking soda: Helps the crust rise slightly for a tender bite.
- Cream cheese: The star of the cheesecake filling, giving it a creamy, tangy foundation.
- Heavy cream: Whipped to lightness, it adds airiness and smoothness to the filling.
- Powdered sugar: Sweetens the filling delicately for that perfect cheesecake finish.
- Vanilla extract: Infuses the filling with a warm, fragrant sweetness.
- Sour cream: Adds a subtle tang and silky texture to the cheesecake layer.
- Marshmallow fluff: Creates the signature light and fluffy top layer reminiscent of the classic cream pie.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Make the Oatmeal Cookie Crust
Start by mixing the oats, flour, cinnamon, salt, and baking soda in a large bowl to combine all the dry ingredients. In another bowl, cream together the softened butter with granulated and brown sugar until the mixture is light and fluffy, which ensures a tender crust. Incorporate the dry ingredients into this buttery mixture, stirring until everything is well blended. Press this oatmeal cookie dough evenly into your prepared pan, then bake at 350°F (175°C) for about 10-12 minutes until the crust turns a lovely golden brown. Let it cool completely before moving on — this step sets the foundation for the cheesecake’s chewy, flavorful base.
Step 2: Prepare the Cheesecake Filling
Next, whip the heavy cream, powdered sugar, vanilla extract, and sour cream together at medium speed until the mixture turns light, fluffy, and smooth, which usually takes around 3 to 4 minutes. This luscious cream cheese filling will provide the perfectly creamy and tangy contrast to the textured crust. Pour the filling over the cooled oatmeal crust and spread it out evenly with a spatula to build that heavenly cheesecake layer. After smoothing the top, place the pan in the refrigerator for at least 3 to 4 hours so the cheesecake filling can firm up nicely.
Step 3: Make the Marshmallow Filling and Assemble
Once your cheesecake has set, it’s time to add that iconic marshmallow layer. In a small bowl, combine marshmallow fluff with powdered sugar, softened butter, and a touch of vanilla extract until it’s smooth and spreadable. Gently spread this fluffy marshmallow mixture over the chilled cheesecake layer, creating a beautiful, light topping that echoes the classic oatmeal cream pie experience. This final layer adds a cloud-like sweetness and texture that takes the dessert to the next level.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
For an extra special presentation, consider topping your cheesecake with mini oatmeal cookies or a drizzle of additional marshmallow fluff. These little touches not only add a bit of crunch and flair but also hint at the delightful oats and marshmallow flavors inside each slice.
Side Dishes
Pair this dessert with a scoop of vanilla ice cream or a cup of rich, freshly brewed coffee to complement the creamy sweetness perfectly. Fresh berries, such as raspberries or strawberries, also add a lively burst of color and acidity that balances the richness of the cheesecake.
Creative Ways to Present
Looking to wow your guests? Serve individual portions in clear glasses to show off the distinct layers of oatmeal crust, cheesecake filling, and marshmallow topping. You could also sprinkle some toasted oats or crushed nuts on top for added texture and a rustic look that emphasizes the wholesome elements of the dessert.
Make Ahead and Storage
Storing Leftovers
You can store leftover cheesecake in an airtight container refrigerated for up to four days. This helps maintain the freshness and texture, making it easy to enjoy later without losing any of the delicious flavor complexities.
Freezing
If you want to keep your Oatmeal Cream Pie Cheesecake Recipe for longer, wrap the cheesecake tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can last up to two months frozen. When ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
This cheesecake is best served cold or at room temperature, so reheating is not necessary and could alter the texture. If it’s been frozen, just allow it to thaw properly and serve chilled to enjoy the perfect creamy consistency.
FAQs
Can I use quick oats instead of old-fashioned rolled oats for the crust?
Quick oats tend to be finer and less chewy than old-fashioned rolled oats, so they can result in a crust that is less textured. For the best chewy oatmeal crust, stick to old-fashioned oats as called for in the recipe.
Is it possible to make this cheesecake gluten-free?
Absolutely! To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Just be sure that the rest of your ingredients, like marshmallow fluff, are also gluten-free.
How long does the marshmallow layer stay fluffy on the cheesecake?
The marshmallow topping stays fluffy and delicious for about 3 to 4 days when refrigerated properly in an airtight container. Over time, it may firm up slightly, but the flavor remains delightful.
Can I prepare this dessert a day in advance?
Yes, this Oatmeal Cream Pie Cheesecake Recipe is perfect for making ahead of time. Prepare it the day before you plan to serve it so the layers have ample time to set and the flavors meld beautifully.
What’s the best pan to use for assembling this cheesecake?
A springform pan works wonderfully for this recipe because it allows you to remove the cheesecake easily without disturbing the layers. However, a regular baking pan lined with parchment paper can also work if a springform pan is unavailable.
Final Thoughts
There’s something truly special about combining beloved classic flavors into one show-stopping dessert, and this Oatmeal Cream Pie Cheesecake Recipe does exactly that. It’s rich, comforting, and incredibly satisfying, perfect for sharing with people you love or for treating yourself. Give it a try—you might just find your new favorite dessert that everyone will be asking for again and again.
Print
Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oatmeal Cream Pie Cheesecake combines the hearty texture of an oatmeal cookie crust with a rich, creamy cheesecake filling and a fluffy marshmallow topping. A delightful twist on the classic oatmeal cream pie, this dessert is perfect for gatherings and special occasions, offering a comforting and indulgent treat.
Ingredients
Oatmeal Cookie Crust
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
Marshmallow Filling
- 1/2 cup marshmallow fluff (or marshmallow creme)
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 tsp vanilla extract
Garnish (Optional)
- Mini oatmeal cookies, for topping
- Additional marshmallow fluff for drizzling
Instructions
- Make the Oatmeal Cookie Crust: In a large bowl, combine the rolled oats, flour, cinnamon, salt, and baking soda. In a separate bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Gradually add the dry ingredients into the butter mixture, stirring until a cohesive dough forms.
- Press and Bake Crust: Press the oatmeal cookie dough evenly into the bottom of a prepared baking pan. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the crust is lightly golden brown. Allow it to cool completely in the pan before adding the filling.
- Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, heavy cream, powdered sugar, vanilla extract, and sour cream. Beat on medium speed for 3-4 minutes until the mixture becomes light, airy, and smooth.
- Assemble the Cheesecake Layer: Pour the cheesecake filling over the cooled oatmeal cookie crust, spreading it evenly with a spatula. Refrigerate the cheesecake for at least 3-4 hours, or until the cheesecake layer is firm and set.
- Make the Marshmallow Filling: In a separate bowl, combine marshmallow fluff, powdered sugar, softened butter, and vanilla extract. Mix until smooth and creamy.
- Top Cheesecake with Marshmallow Filling: Once the cheesecake is fully set, spread the marshmallow filling evenly on top of the cheesecake layer to create a fluffy topping.
- Garnish and Serve: If desired, garnish with mini oatmeal cookies and drizzle additional marshmallow fluff over the top for extra decoration. Slice and serve chilled.
Notes
- Ensure the crust is completely cooled before pouring the cheesecake filling to prevent melting.
- For best results, chill the cheesecake overnight for a firmer texture.
- Use room temperature ingredients for smoother fillings.
- Mini oatmeal cookies are optional but add a charming decorative touch.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
