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.
Servings: 8 slices
- 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
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.
Serving: 1slice | Calories: 611kcal | Carbohydrates: 45g | Protein: 9g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 323mg | Fiber: 2g | Sugar: 33g