Cherry Cheesecake with Cookie Crust Recipe

This baked cheesecake is a family favorite, combining a creamy cheesecake filling with a delightful oatmeal cookie crust and topped with a rich cherry pie filling. Perfect for special occasions or as a show-stopping dessert, this cheesecake has layers of flavor that everyone will love.

The crust, made with oats, brown sugar, and pecans, adds a nutty, slightly crunchy base that pairs beautifully with the creamy cheesecake. The topping of sweetened sour cream, followed by a luscious cherry pie filling, takes this classic dessert to the next level.

Cheesecakes are always a hit for dessert or as part of your holiday menu because they can be made ahead of time. If you’re looking for something that’s sure to please everyone at any dinner party then this baked cheesecake recipe will do the trick.

You don’t have to know how to make a bain marie (aka water bath) to make this lusciously creamy cheesecake. Even if the cheesecake cracks, the sweetened cream topping as well as cherry pie filling will help to camouflage imperfections. 

Ingredients

For this delicious baked cheesecake recipe, you’ll need the following simple ingredients:

Oatmeal Cookie Crust

• 1 ½ cups quick oats
• ½ cup finely chopped pecans
• ½ cup brown sugar
• ⅓ cup melted butter

Cheesecake Filling

• 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
• ½ cup sugar
• 1 tablespoon lemon juice
• 3 eggs
• 1 cup sour cream

Topping

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 21-ounce can of cherry pie filling

Equipment

• 9-inch springform pan
• Food processor or blender
• Stand mixer or hand mixer

Instructions

Prepare the Crust: Preheat your oven to 350°F. Spray your springform pan with non-stick spray. In a food processor, combine oats, pecans, brown sugar, and melted butter. Pulse until the mixture is well combined. Press the crumb mixture onto the bottom and sides of the springform pan. Bake for 18 minutes or until golden brown. Let the crust cool.

Make the Cheesecake Filling: In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and lemon juice at medium speed until smooth and well blended. Add eggs one at a time, beating well after each addition. Blend in 1 cup of sour cream.

Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Bake at 350°F on the middle rack for 60 minutes or until set. The cheesecake should not be jiggly in the center when done.

Add the Sour Cream Layer: Allow the cheesecake to cool for 10 minutes. In a medium bowl, combine 1 cup of sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Spread this mixture over the cheesecake.

Chill and Add Cherry Topping: Loosen the cheesecake from the rim of the springform pan, then cool completely before removing the rim. Once cooled, refrigerate the cheesecake for several hours or overnight. Before serving, spread the cherry pie filling over the top of the cheesecake.

Storage

To store the cheesecake, cover it with plastic wrap and refrigerate. It’s best enjoyed within 4 days. For longer storage, you can freeze the cheesecake (without the cherry topping) in an airtight container for up to 3 months. Add the cherry topping after thawing and before serving.

Tips for Perfect Cheesecake

• Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing to achieve a smooth, creamy cheesecake filling.
• Avoid Cracks: To prevent the cheesecake from cracking, avoid opening the oven door during baking. Even if cracks do form, the sour cream layer and cherry topping will cover them beautifully.
• Chilling: For the best texture, chill the cheesecake in the refrigerator for several hours before serving. This allows the flavors to meld and the texture to set.
• Depth of Flavor: A hint of almond extract in the cheesecake filling brings a delightful, nutty note that elevates the overall flavor and pairs beautifully with the creamy texture. A half teaspoon should do the trick.

Other recipes with cream cheese:

• Strawberry Cream Cheese Pudding Pie
• Ooey Gooey Butter Cake
• Easy Cream Cheese and Jelly Appetizer
• Strawberry Pie with Cream Cheese

I truly believe this is our best cheesecake recipe yet. The creamy texture, combined with the crunchy oatmeal cookie crust and luscious cherry topping, makes it an irresistible treat. If you’ve had the chance to try it, I’d love to hear your thoughts! Please leave a comment below and share your experience. Your feedback means the world to us!

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