Sometimes, the best desserts come from those unexpected cravings that sneak up late at night. That’s exactly how this oatmeal cookie cheesecake was born—one evening, I found myself craving something rich but also homey, something that wasn’t just sweet but felt like a warm hug in dessert form. The oatmeal cookie crust adds this satisfying crunch that makes every bite a little adventure. It’s the kind of cheesecake that feels both familiar and a little special, perfect for sharing or sneaking a slice when no one’s watching.

I remember pulling out a pack of oatmeal cookies I’d been meaning to use for weeks. I didn’t measure perfectly, just eyeballed the crumbs as I pressed them into the pan, wondering if it would hold. While the cheesecake baked, the smell of cinnamon and butter filled the kitchen, and honestly, I checked the oven a few times, distracted by a text or two, unsure if it was done. When it finally cooled, the creamy top contrasted the crunchy crust so well that I almost ate it right away. Then I thought, maybe it’s best after a full chill in the fridge.

Combines the nostalgic comfort of oatmeal cookies with the richness of cheesecake.
Offers a crunchy texture contrast that keeps each bite interesting.
It’s simple — and that’s kind of the point; no need for fancy ingredients or complicated steps.
Requires some patience for chilling, so it’s more of a make-ahead treat than a last-minute fix.

It’s totally normal to feel a bit impatient waiting for it to chill, but trust me, it’s worth it. If you’re not a huge fan of cinnamon, you can dial it back or skip it, though that little hint really ties the flavors together.

Oatmeal Cookie Cheesecake

Print Recipe

A rich and creamy cheesecake with a crunchy oatmeal cookie crust, combining the best of classic oatmeal cookies and smooth cheesecake in one delicious dessert.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 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. Stir until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
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. 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 the batter is smooth.
Pour the cheesecake batter over the prepared oatmeal cookie crust in the springform pan.
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 but not liquid.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
To serve, run a knife around the edges of the springform pan and release the sides. Slice and enjoy.

For this cheesecake, a springform pan really makes things easier, but if you don’t have one, just be gentle when slicing. I like serving it with a dollop of whipped cream or a few fresh berries to brighten up the richness. Sometimes I’ve tossed in chopped nuts on top before chilling, but I haven’t tested if it affects the texture much. You could also experiment with swapping the sour cream for Greek yogurt for a tangier bite, though it might change the creaminess slightly. And if you want to give it a little twist, adding a handful of raisins or dried cranberries to the crust might work, but that’s totally up to your taste.

FAQ

Can I make this cheesecake ahead of time? Absolutely. In fact, chilling it overnight really helps the flavors meld and the texture set perfectly.

How should I store leftovers? Keep it covered in the fridge for up to five days, or wrap tightly and freeze if you want to save it longer.

What if I don’t have oatmeal cookies? You could try a graham cracker crust, but you’d lose that signature oatmeal crunch that makes this cheesecake special.

Is it possible to make it without a springform pan? Yes, but be extra careful when removing and slicing to keep the cheesecake intact.

Give this oatmeal cookie cheesecake a try next time you want a dessert that feels like a cozy evening wrapped up in dessert form. Save it, print it, and most importantly, enjoy every bite.