Cherry Cheesecake with Cookie Crust
With a buttery oat crust, rich cream cheese filling, and a tangy sour cream topping, this baked cherry cheesecake checks all the boxes. No water bath, no fancy tools – just a reliable, crowd-pleasing dessert for any occasion.
Why You’ll Love This Cheesecake
If you’re a fan of no-fuss recipes that still impress, this baked cheesecake is for you. The crust is a buttery blend of oats, pecans, and brown sugar that gives it a cookie-like bite. The creamy filling stays smooth thanks to a low(ish)-temp bake, and a quick sour cream topping seals in the moisture. You can even swap in different toppings for holidays or parties. It’s make-ahead friendly and almost impossible to mess up.
Ingredients You’ll Need
- Butter
- Brown sugar
- All-purpose flour
- Chopped pecans
- Old-fashioned oats
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Vanilla
- Cherry pie filling or fruit topping of your choice
Ingredient Tips
- Be sure your cream cheese is room temperature before mixing – this helps avoid lumps.
- You can substitute the pecans with almonds or walnuts if preferred.
- Greek yogurt can stand in for the sour cream in a pinch.
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Spray your springform pan with non-stick spray. In a food processor, combine oats, pecans, brown sugar, and melted butter. Pulse until the mixture is well combined. Press the crumb mixture onto the bottom and sides of the springform pan. Bake for 18 minutes or until golden brown. Let the crust cool.
- Make the Cheesecake Filling: In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and lemon juice at medium speed until smooth and well blended. Add eggs one at a time, beating well after each addition. Blend in 1 cup of sour cream.
- Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Bake at 350°F on the middle rack for 60 minutes or until set. The cheesecake should not be jiggly in the center when done.
- Add the Sour Cream Layer: Allow the cheesecake to cool for 10 minutes. In a medium bowl, combine 1 cup of sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Spread this mixture over the cheesecake.
- Chill and Add Cherry Topping: Loosen the cheesecake from the rim of the springform pan, then cool completely before removing the rim. Once cooled, refrigerate the cheesecake for several hours or overnight. Before serving, spread the cherry pie filling over the cheesecake.
💡 Want a cool, no-bake option instead? Try my No-Bake Chocolate Cheesecake Jars—creamy, chocolatey, and ready in a snap.
Cheesecake with Oatmeal Cookie Crust
Equipment
- 9-inch Springform Pan
Ingredients
Oatmeal Cookie Crust
- 1 ½ cups quick oats
- ½ cup finely chopped pecans
- ½ cup brown sugar
- ⅓ cup butter melted
Cheesecake Filling
- 16 ounces cream cheese (2 blocks)
- ½ cup sugar
- 1 tablespoon lemon juice
- 3 eggs
Toppings
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 21 ounces cherry pie filling
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 the cheesecake from the rim of the springform pan, then cool completely before removing the rim. Once cooled, refrigerate the cheesecake for several hours or overnight.
- Before serving, spread the cherry pie filling over the top of the cheesecake.
Nutrition
Pro Tips for Cheesecake Success
- Avoid overbeating: Too much air in the batter = cracks. Mix just until smooth.
- Use room-temperature ingredients: Cold cream cheese and eggs can lead to lumpy batter—and nobody wants that.
- Cracked top? Don’t sweat it: The sour cream topping smooths everything out like a charm. Call it edible concealer, then top with cherries and pretend it never happened.
- Cool it gradually: Sudden temperature changes can cause sinking or cracking. Let it rest in the turned-off oven with the door cracked for 30 minutes.
- Slice like a pro: Dip your knife in hot water and wipe between cuts for clean, café-style slices.
Serving Suggestions
- Slice and serve straight from the fridge for the cleanest cuts.
- Drizzle chocolate sauce for a Valentine’s Day variation.
- Swap the topping and crust for seasonal spins—apple topping in fall, strawberry in spring, lemon curd for Easter.
FAQs
I’ve made a lot of cheesecakes over the years, but this one has stood the test of time. It’s the kind of dessert that disappears fast and always earns a few recipe requests. If you give it a try, I’d love to hear how it turned out—especially if you put your own spin on it!
Last Bite
💬 Drop a comment below and let me know your favorite cheesecake topping. Or tag me on Instagram @southernkissed if you make it – I’d love to see your creations.
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.
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.
I cut parchment paper to fit all my pans!
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.
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
Yes! Fabulous tip. Thanks for the reminder.
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!
My smart tip would be to read the recipe through before starting it, and have things ready. Thanks for the giveaway!
Meant to mark the recipe higher rating!
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.
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.
I clean as I go thanks
My tip is to cut your cinnamon rolls evenly so they fit the pan exactly roddjackson at hotmail dot com
Thanks for the tip. I could go for cinnamon rolls this morning.
My tip is to follow recipes that show pictures so it’s easy to know if you are doing it right
Great advice!
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.
Love this tip! Thanks for sharing.
I really enjoy this cheesecake.
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. 🙂
Room temp eggs for baking!
This looks great. Is this where I admit I’ve never made a cheesecake even though I’ve sure had a lot to eat. 🙂
Love this recipe, mostly because of the crust. Also because the cheesecake can be topped with anything, this is so versatile. Thanks!