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Cheesecake with Oatmeal Cookie Crust Recipe

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This is a sponsored post written by me on behalf of PAM Cooking Spray.

This cheesecake with oatmeal cookie crust has three delicious layers – a cookie-like crust, luscious creamy cheesecake, and sweetened sour cream.

Cheesecake with Oatmeal Cookie Crust

You might look at this picture of cheesecake and wonder what it has to do with holiday baking.  Well….nothing in particular.   For me, though, it is a representation to not stress during this joyous yet hectic time of year.  I want to tell you that it is okay to make those things that bring you comfort.  For me this cheesecake with its unique oatmeal pecan crust does just that.


I like the convenience of using my food processor.  (My processor is a tiny old gal, but Santa is going to bring me a larger one this year.  It pays to be on the Nice List.)


This crust has a little bit of butter in it to help the oats, brown sugar, and pecans stay together.


This is how it will look before going into the pan.


Springform pans are really cool and a necessity for making cheesecakes.  I like to spray my pan – even thought it is non-stick – with PAM.  (Did you know that Pam leaves up to 99% less residue buildup than margarine or bargain brand-cooking sprays?)


The crust is crumbly and will need to be patted down.  Be sure to cover the entire bottom of the pan and about 1 inch up the side.


This is how it looks prior to being baked.


After the crust has been baked and cooled, pour the prepared cheesecake batter into the crust and bake as directed.


The little bit of browning is okay.  It will get covered by a small layer of sour cream that has had a little bit of sugar added to it.


Here is the not-so-sour cream mixture.


No worries about little imperfections.  They can be covered with sweet toppings.

Cheesecake with Oatmeal Cookie Crust

This cheesecake is great plain or with some cherry pie filling spooned on top.  One day I am going to try it with caramel sauce – yum!

Yield: 8 slices

Cheesecake with Oatmeal Cookie Crust

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.

Prep Time 10 minutes
Cook Time 1 hour 38 minutes
Total Time 1 hour 48 minutes


  • 1 1/2 cups quick oats
  • 1/2 cup finely chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup butter, melted
  • 2 8 oz. packages cream cheese
  • 1/2 cup sugar
  • 1 Tbsp. lemon juice
  • 3 eggs
  • 2 cup sour cream
  • 2 Tbsp. sugar
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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 50 minutes until set.
  4. Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well in small bowl. Spread over baked cheesecake. Bake for an additional 10 minutes.
  5. Loosen cake from rim of pan. Let cool completely before removing rim. Chill several hours before serving.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 611Saturated Fat: 23gCholesterol: 173mgSodium: 323mgCarbohydrates: 45gFiber: 2gSugar: 33gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

I have been experimenting lately and it made me think about holiday baking tips.  I was hoping to share with you a recipe for Sweet Potato Sticky Buns.  My first trial came out looking pretty tasty, but the inside was just too doughy.


After that and a few other baking mishaps, I compiled the following list and hope it helps you to avoid some of the mistakes that I have made.

Holiday 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 PAM to prevent foods from sticking to your bake ware.  (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 back up plan.  Even the best plans can go awry.
  • Don’t do it all by yourself.  Delegate to others and share the workload.

Holidays should be spent with others, not stuck in the kitchen.

 “In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.”
Jane Grigson



This is a sponsored post written by me on behalf of PAM Cooking Spray.
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Debra Lee

Saturday 7th of December 2013

I cut parchment paper to fit all my pans!

Marti Tabora

Saturday 7th of December 2013

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

Friday 6th of December 2013

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


Friday 6th of December 2013

Yes! Fabulous tip. Thanks for the reminder.


Friday 6th of December 2013

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.

Thursday 5th of December 2013

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


Friday 6th of December 2013

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.

Melissa L.

Thursday 5th of December 2013

Meant to mark the recipe higher rating!