When the day winds down and the kitchen smells like a warm memory, that’s the moment this oatmeal cookie cheesecake shines. It’s not just a dessert; it’s a gentle pause, a soft invitation to slow down. The crumbly oatmeal cookie base carries a hint of cinnamon and butter that feels familiar, like a quiet Sunday morning or a long chat with an old friend.

I remember the first time I baked it—somewhere between distracted by a phone call and trying not to overmix the batter, I realized this wasn’t going to be your run-of-the-mill cheesecake. The crust had that rustic charm, a little uneven here and there, but what it lacked in polish, it made up for in soul. The filling, silky but with just enough jiggle, was a little wild, not perfectly smooth, but somehow that made it better. It’s the kind of dessert you slice and serve with a story, not a recipe.

Rich, creamy filling with a nostalgic oatmeal cookie crust
Comforting flavors that bring a sense of warmth and ease
It’s simple—and that’s kind of the point; no need for fuss
Perfect for sharing, but easy to enjoy in quiet moments alone
Makes a great make-ahead dessert, though patience is required to chill

Don’t worry if you haven’t mastered cheesecake before; this one is forgiving enough to welcome a few kitchen missteps. Slow cooling in the oven helps keep it from cracking, but honestly, a tiny crack just adds character.

Oatmeal Cookie Cheesecake

Print Recipe

A rich and creamy cheesecake with a delightful oatmeal cookie crust and a smooth, luscious filling, perfect for dessert lovers craving a comforting treat.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Yield: 12

Ingredients

Scale

1 1/2 cups oatmeal cookie crumbs (about 12 oatmeal cookies, crushed)
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the oatmeal cookie crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake the crust in the preheated oven for 10 minutes. Remove 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, vanilla extract, ground cinnamon, and salt to the cream cheese and beat until fully combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix.
Add the sour cream and heavy cream and mix on low speed until smooth and fully incorporated.
Pour the cheesecake filling over the pre-baked oatmeal cookie crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet and bake in the oven for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan and serving.

For this cheesecake, a sturdy springform pan is your best friend—trust me on that one. Serving it slightly chilled brings out the creaminess, but a few minutes at room temperature never hurt anyone. Pair it with a cup of strong coffee or a soft herbal tea for a quiet pairing that lets the dessert take center stage. You might try adding a few raisins or chopped nuts to the crust next time, although I haven’t tested all those variations myself. Or maybe a drizzle of honey on top? I haven’t decided if that’s too much or just right.

FAQ

Can I make this cheesecake ahead of time? Yes! It actually tastes better after chilling overnight. Just cover it well in the fridge.

What if my crust is soggy? Pressing it firmly and pre-baking helps, but if it’s still soft, try baking it a little longer next time.

Can I substitute the oatmeal cookies? You could, but it changes the texture and flavor quite a bit. I like the heartiness oatmeal cookies bring.

Give this oatmeal cookie cheesecake a try next time you want something that feels like a hug from the inside out. Save it, share it, bake it—then savor every imperfectly perfect bite.