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.

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.)

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.

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
• ⅓ 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:

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