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!
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 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
EQUIPMENT
- 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.)
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.
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.
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
🤷🏻♀️ FAQ
Cover the cheesecake with plastic wrap and store in the refrigerator. Best if eaten within 4 days.
💭 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.
📖 Recipe
Cheesecake with Oatmeal Cookie Crust
Equipment
- 9-inch Springform Pan
Ingredients
- 1 ½ cups quick oats
- ½ cup finely chopped pecans
- ½ cup brown sugar
- ⅓ 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
Instructions
- 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.
Video
Nutrition
Be sure to come back and tell us how your cheesecake turned out!
D says
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.
Lynda says
You don’t have to cool it in the fridge. Just let it cool down after it has baked before spreading the sour cream mixture.
Debra Lee says
I cut parchment paper to fit all my pans!
Marti Tabora says
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 says
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 says
Yes! Fabulous tip. Thanks for the reminder.
stephanie says
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. says
My smart tip would be to read the recipe through before starting it, and have things ready. Thanks for the giveaway!
Melissa L. says
Meant to mark the recipe higher rating!
Lynda says
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.
Sharon says
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.
Julie says
I clean as I go thanks
Debbie Jackson says
My tip is to cut your cinnamon rolls evenly so they fit the pan exactly roddjackson at hotmail dot com
Lynda says
Thanks for the tip. I could go for cinnamon rolls this morning.
Nannypanpan says
My tip is to follow recipes that show pictures so it’s easy to know if you are doing it right
Lynda says
Great advice!
David says
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.
Lynda says
Love this tip! Thanks for sharing.
Ray M says
I really enjoy this cheesecake.
Crystal Green says
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. 🙂
Jenn says
Room temp eggs for baking!
Kimberly says
This looks great. Is this where I admit I’ve never made a cheesecake even though I’ve sure had a lot to eat. 🙂
Fabgrandma says
Love this recipe, mostly because of the crust. Also because the cheesecake can be topped with anything, this is so versatile. Thanks!
Linda B says
OMG I have to make these one day this week!!
Linda B says
Be sure to prepare in separating ingredients before baking
Jennifer @ My Sweet Sanity says
I also use cooking spray in measuring cups when using molasses, honey, corn syrup etc. and Pam baking spray is my best friend.
Jessie says
I have been thinking about making a cheesecake a lot lately — it is one thing I have never made and I am a bit intimidated by it … but your recipe looks so good that I think I will have to take the plunge and give it a try! YUM!
Lynsey @MoscatoMom says
YUM. Cheesecake… my weakness.
Brianna took my best tip LOL We go through a LOT of foil here. Other tip though – clean as you go. Even if it is just rinsing. Makes clean up easier and less stress trying to maneuver around dirty dishes.
robyn says
oh my wow! this looks SO incredibly yummy! Shame we are dieting at our house 🙁
MommyJenna says
Planning ahead and setting everything out ahead of starting to cook.
Julie says
Okay, that crust sounds AMAZING. I don’t think any of it would actually make it into the pan. 🙂
Melissa says
Wow, that recipe looks delicious! Pam is something that I use on a daily basis, especially with all of my Christmas baking!
latanya says
make sure you have the right amount of the ingredients needed before starting to cook
Tonya {The Traveling Praters} says
Yum. Your cheesecake looks delicious. What would we ever do without Pam? One of the best inventions ever.
Jacklynn says
A favorite tip of mine is when measuring honey, spray the measuring cup with cooking spray first and the honey will slide right out, leaving you with less mess and less waste 🙂
Lynda says
Thank you for the reminder. I hate being in sticky situations!
Katy says
I love Pam and it is a great tip in itself. ALWAYS use it! I remember having to grease and dust the pans when I was young. Now with Pam, there is no need, just spray and you are good to go. What a time saver!
Lynda says
I, too, like that PAM has a baking spray. I remember getting grease all over my fingers getting pans ready.
Jessie C. says
For boiling milk, first stir in a pinch of baking soda. It will help keep the milk from curdling.
Lynda says
That’s new to me. Thank you so much for the tidbit!!
Alexis K. says
My best tip is to make sure you have ALL the ingredients before you start- I’ve ruined a few dishes by trying out last minute substitutes!
Lynda says
I have done that, too. Thanks for sharing.
TERRY says
I use Pam every single time I cook or bake!…I’ve even used it on my grandchild’s bicycle chain when I couldn’t find any WD40!
Brianna says
One of my favorite smart tips is to always line a pan or cookie sheet with cooking spray, foil, or parchment to make clean up a breeze. Washing cookie sheets in a sink is kind of a pain sometimes and treating the pan with something makes it so much easier.