Easy Baked Cheesecake with Cookie Crust Recipe

This 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. A cherry on top really finishes 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.

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.

Cheesecake with Oatmeal Cookie Crust

Lynda

This luscious cheesecake has three delicious layers – a cookie-like crust made with oats topped by a creamy cheesecake filling underneath sweetened sour cream.

4.43 from 47 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 38 mins

Total Time 1 hr 48 mins

Course Desserts

Cuisine American

Servings 8 slices

Calories 611 kcal

Ingredients

  

1x2x3x

• ▢ 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.

Nutrition

Serving: 1sliceCalories: 611kcalCarbohydrates: 45gProtein: 9gSaturated Fat: 23gCholesterol: 173mgSodium: 323mgFiber: 2gSugar: 33g

Keyword Cheesecake with Oatmeal Cookie Crust

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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

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