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Easy Baked Cheesecake with Cookie Crust Recipe

This baked cheesecake with oatmeal cookie crust has three delicious layers – a cookie-like crust, luscious creamy cheesecake, and sweetened sour cream.

Baked Cheesecake topped with cherries

This baked cheesecake with its unique cookie crust made of oatmeal, brown sugar, and pecans is always a hit. Cherries on top are always a good option.

How To Make Baked Cheesecake

For this delicious cheesecake recipe, you need the following ingredients:

  • 1 ½ cups quick oats
  • ½ cup finely chopped pecans
  • ½ cup brown sugar
  • ⅓ cup butter melted
  • 2 8 ounce packages of cream cheese
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 eggs
  • 2 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

To make it, you begin my making the cookie crust. Start by preheating the oven to 350 degrees Fahrenheit.

In a food processor, combine the oats, pecans, brown sugar, and butter and pulse until it is well combined. (If you don’t have a food processor, you might be able to process it in a blender.)

oatmeal cookie crust

The crust is crumbly and will need to be patted down. Press the cookie mixture onto the bottom and sides of a 9-inch spring-form pan and bake for about 18 minutes or until golden brown. Cool.

Next, mix the cream cheese, sugar and lemon juice at medium speed in a mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of sour cream.

Pour into the prepared crust and bake for about 60 minutes until set.

Allow cheesecake to cool for 10 minutes. Meanwhile, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well in small bowl. Spread over cooled cheesecake.

sour cream layer

Loosen cake from rim of pan. Let cool completely before removing rim. Chill several hours before serving.

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4.41 from 32 votes

Cheesecake with Oatmeal Cookie Crust

This luscious cheesecake has three delicious layers – a cookie-like crust made with oats topped by a creamy cheesecake filling underneath sweetened sour cream.
Course Desserts
Cuisine American
Keyword Cheesecake with Oatmeal Cookie Crust
Prep Time 10 minutes
Cook Time 1 hour 38 minutes
Total Time 1 hour 48 minutes
Servings 8 slices
Calories 611kcal
Author Lynda

Ingredients

  • 1 ½ cups quick oats
  • ½ cup finely chopped pecans
  • ½ cup brown sugar
  • cup butter melted
  • 2 8 ounce packages cream cheese
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 eggs
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Combine oats, nuts, brown sugar and melted butter. Mix well. Press onto bottom and sides of 9-inch spring-form pan. Bake for about 18 minutes or until golden brown. Cool.
  • Combine cream cheese, sugar and lemon juice, mixing at medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of sour cream. Pour into prepared crust. Bake for about 60 minutes until set.
  • Allow cheesecake to cool for 10 minutes. Meanwhile, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well in small bowl. Spread over cooled cheesecake.
  • Loosen cake from rim of pan. Let cool completely before removing rim. Chill several hours before serving.

Video

Nutrition

Serving: 1slice | Calories: 611kcal | Carbohydrates: 45g | Protein: 9g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 323mg | Fiber: 2g | Sugar: 33g

Everyday Baking Tips

  • Create a plan and stick to it.  Those who fail-to-plan are said to plan-to-fail.
  • Make sure that all of your ingredients are fresh and that “use by” dates have not passed.
  • Have all of your ingredients ready before you start baking.  Do as the French and have mise en place.
  • Be sure to carefully measure your ingredients.
  • Use an oven thermometer to make sure that your oven is working correctly.  A slight variation in temperature can cause disaster.
  • You can freeze many baked goods ahead of time.  (Here are links for tips on freezing cookies, cakes, and quick breads.)
  • Clean up as you go when you have the chance.
  • Use non-stick spray to prevent foods from sticking to your bakeware.  (I use it to spray loaves of bread during the final rise process rather than covering it with plastic wrap.)
  • Allow cakes to cool for 10 minutes before removing from the pan.  Cool cake completely before icing/frosting.
  • When in doubt, check it out on Google or YouTube.
  • Have a backup plan.  Even the best plans can go awry.
  • Don’t do it all by yourself.  Delegate to others and share the workload.

Other recipes with cream cheese:

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Recipe Rating




Debra Lee

Saturday 7th of December 2013

I cut parchment paper to fit all my pans!

Marti Tabora

Saturday 7th of December 2013

My best tip would be to prepare as much as you can ahead of time and the when you are making the dish, clean as you go. I think it makes everything easier. Thanks.

nici r

Friday 6th of December 2013

I always set the time a few minutes less than the recipe says to. That way you can check on it and it definitelt won't burn

Lynda

Friday 6th of December 2013

Yes! Fabulous tip. Thanks for the reminder.

stephanie

Friday 6th of December 2013

One of the best tips I have is to treat my pans with pam or cooking spray of some sort! Makes it easier to get the food off and makes clean up so much easier!

Melissa L.

Thursday 5th of December 2013

My smart tip would be to read the recipe through before starting it, and have things ready. Thanks for the giveaway!

Lynda

Friday 6th of December 2013

Great tip. So many times I skim through the recipe. I am sure my creations would probably turn out better if I read the recipe thoroughly.

Melissa L.

Thursday 5th of December 2013

Meant to mark the recipe higher rating!