There’s something about the cozy charm of oatmeal cookies that just sticks with you. And then there’s the rich, silky pull of cheesecake that feels like an indulgence worth every bite. This Oatmeal Cookie Cheesecake brings those two worlds together in a way that surprised me — in the best way possible. I remember the first time I tried it, the kitchen was a little chaotic; I was halfway through cleaning up some spilled flour when the oven timer went off. I snuck a quick peek, and the top was this perfect, golden shade that made me pause everything else.
As it cooled, the smell of baked oatmeal cookie crumbs mixed with the tangy cream cheese settled in the air, pulling everyone toward the kitchen. It was one of those moments where the chaos just paused, and for a few minutes, all that mattered was the promise of that first forkful. The texture is a little unexpected — creamy but with pockets of crunchy cookie pieces that surprise you. I admit, I wasn’t sure if the cookie bits would stay crisp or go soggy, but they hold up just enough to keep things interesting.
Why You’ll Love It:
- It’s a cheesecake with a twist — the oatmeal cookie crust adds a rustic, buttery crunch that’s not overly sweet.
- The cookie pieces folded into the filling create pockets of texture that keep each bite lively, but sometimes they blend in a bit more than you’d expect.
- It’s simple — and that’s kind of the point. No fancy ingredients, just a straightforward, comforting dessert.
- The slow baking and gradual cooling make for a silky, dense cheesecake without cracks, but it does take some patience.
If you’re worried about the cookie bits getting too soft, don’t be—there’s just enough crunch left to give it character without feeling out of place.
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Oatmeal Cookie Cheesecake
- Total Time: 1 hour 35 minutes
- Yield: 12 1x
Description
A rich and creamy cheesecake with a delicious oatmeal cookie crust and oatmeal cookie pieces folded into the filling, perfect for oatmeal cookie lovers.
Ingredients
2 cups oatmeal cookie crumbs (about 10 oatmeal cookies, crushed)
1/4 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup oatmeal cookie pieces (about 5 oatmeal cookies, chopped into small chunks)
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the oatmeal cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Add the sour cream and heavy cream and mix on low speed until smooth.
Gently fold in the chopped oatmeal cookie pieces with a spatula until evenly distributed in the batter.
Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan and serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
Kitchen Notes: I usually reach for a sturdy springform pan to keep this cheesecake intact, but I guess you could try a regular pan if you’re feeling experimental — just be ready for a bit of a challenge getting it out. Serving it chilled with a drizzle of caramel or a simple dusting of cinnamon sugar can really elevate the flavors, but honestly, it’s great all on its own. Sometimes I’ve tossed a handful of raisins into the batter for a little extra chew, though I haven’t tested how that changes the texture overall. If you want a lighter twist, swapping sour cream for Greek yogurt might work, but I haven’t tried it myself.
FAQ:
Can I make this cheesecake ahead of time? Yes, it’s even better after chilling overnight, which helps the flavors meld and the texture set perfectly.
How long will leftovers keep? Wrapped tightly, it’s good for up to five days in the fridge, and you can freeze it for a couple of months if you want to save some for later.
Is the crust gluten-free? Only if you use gluten-free oatmeal cookies, so keep that in mind if that’s a concern.
Ready to take your love for oatmeal cookies to a new level? This cheesecake is waiting in your oven.