Cheesecake with Oatmeal Cookie Crust
This dreamy cherry cheesecake has it all—a chewy cookie-style oat crust, ultra-creamy filling, and a sweet sour cream topping that hides any imperfections. No fussy water bath needed. Just bake, chill, and wow your people.
Servings: 8 slices
Calories: 702kcal
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.
Video
Nutrition
Serving: 1slice | Calories: 702kcal | Carbohydrates: 67g | Protein: 10g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 298mg | Potassium: 351mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1601IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 2mg
