Easy Baked Cheesecake with Cookie Crust Recipe

This baked cheesecake is a family favorite and has three delicious layers. The crust is made of oats, brown sugar, and pecans – which gives it an incredible flavor. The creamy texture of the cheesecake filling just melts in your mouth. The cheesecake surface is topped with a layer of sweetened sour cream. And if you really want to go all out, add cherry pie filling on top to finish the whole dish off in style!

Baked Cheesecake topped with cherries

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. 


For this delicious cheesecake recipe, you need the following:

  • 1 ½ cups quick oats
  • ½ cup finely chopped pecans
  • ½ cup brown sugar
  • ⅓ cup butter melted
  • 16 ounces cream cheese (2 blocks of cream cheese)
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 eggs
  • 2 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla


  • 9-Inch Springform Pan

How To Make Baked Cheesecake

To make it, you begin by making the cookie crust. Start by preheating the oven to 350 degrees Fahrenheit and preparing your springform pan by spraying it with non-stick spray.

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 crumb mixture onto the bottom and sides of the springform pan and bake for about 18 minutes or until golden brown. Let the crust 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 the cheesecake batter into the prepared crust and bake for about 60 minutes until set.

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

sour cream layer

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

How do you store cheesecake?

Cover the cheesecake with plastic wrap and store it in the refrigerator. Best if eaten within 4 days.

Other recipes with cream cheese:

slice of baked cheesecake with cherries on top

Everyday Baking Tips

  • 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.
  • Clean up as you go when you have the chance.
Slice of cheesecake topped with cherries.

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.
4.55 from 35 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 38 minutes
Total Time: 1 hour 48 minutes
Servings: 8 slices
Calories: 611kcal


  • 9-inch Springform Pan


  • 1 ½ cups quick oats
  • ½ cup finely chopped pecans
  • ½ cup brown sugar
  • cup butter melted
  • 16 ounces cream cheese (2 blocks)
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 eggs
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees. Prepare the springform pan by spraying it with non-stick spray.
  • Combine oats, nuts, brown sugar and melted butter. Mix well. Press onto bottom and sides of the prepared 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.


Serving: 1slice | Calories: 611kcal | Carbohydrates: 45g | Protein: 9g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 323mg | Fiber: 2g | Sugar: 33g
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  1. Do you let the cheesecake cool in the fridge for several hours before frosting and removing the rim? I would think 10 minutes from the oven is still pretty hot to frost the top of the cheesecake. Thanks.

  2. 5 stars
    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.

  3. 5 stars
    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

  4. 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!

  5. 1 star
    My smart tip would be to read the recipe through before starting it, and have things ready. Thanks for the giveaway!

    1. 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.

  6. my best tip is to read the recipe first and see what ingredients you can prep or make ahead of time — that way it’s less work on the day of.

  7. Especially around the holidays, preparation is important because you feel squeezed for time. For big dinners like Thanksgiving or Christmas we prepare many items the night before so they have to simply be thrown into the oven. That extra time ensures we do it right.

  8. I’ve been a loyal PAM user for as long as I can remember. My Mom wouldn’t use anything else, and to this day I’m the same way.

    I love the cheesecake recipe too. If you figure out the sweet potato sticky bun, my eyes will be peeking for it for sure!

    Sorry I missed CLC tonight. As you can see, I’m still here though. 🙂

  9. 5 stars
    This looks great. Is this where I admit I’ve never made a cheesecake even though I’ve sure had a lot to eat. 🙂

4.55 from 35 votes (22 ratings without comment)

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