Fruit Filled Cheesecake

Name: Fruit Filled Cheesecake
Yield: 1 -10 inch cake
Ingredients: 1 cup all-purpose flour; 1 cup rolled oats; ½ teaspoon baking powder; ⅓ cup packed brown sugar; ½ cup butter; 1 ¾ cups apple pie filling; 2 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 1 ½ teaspoons vanilla extract; 2 cups sour cream; 3 large eggs eggs

Rating: 4.5 stars

26 Ratings
19 Reviews
3 Photos

Rich and creamy cheesecake with a fruit filling baked right in. This cake always gets raves from all who try it. The oats and fruit in the crust make this cheesecake stand out from all the others.

By Lorna

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Recipe Summary

Servings:

Yield:

1 -10 inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.
Step 3

In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.

Nutrition Facts

Per Serving:

366 calories; protein 5.8g 12% DV; carbohydrates 35.8g 12% DV; fat 22.9g 35% DV; cholesterol 93.6mg 31% DV; sodium 181.4mg 7% DV. Full Nutrition

Reviews (19)

Most helpful positive review

Wynne Gabriel Coleman

06/22/2006

The first time I made this I followed the recipe to a "T" and didn't like the crust. The next time I made this recipe I changed the crust to a standard graham cracker crust: one pack of graham crackers 1/4 cup sugar 1/4 cup melted butter. I've used different fruits (blueberry cherry & apples). Also I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time I let it sit in the oven for another hour. People LOVED the cheesecake! Read More

Helpful

(15)

Most helpful critical review

SIMEOW

06/05/2003

Everyone liked this cheesecake but I won't make it again. I didn't like the crust (just not a cheescake crust!) and i thought the sour cream really dulled the sweetness of the cake. I made a strawberry glaze for the top which looked nice and added some flavor. Read More

Helpful

(3)

26 Ratings

5 star values: 15
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Wynne Gabriel Coleman

06/22/2006

Helpful

(15)

PEGGY O

07/19/2003

I made it with Blackberry pie filling and it was terrific. Using the pan of water during the baking made for a moist cheesecake that didn't crack. Looked beautiful. I dizzled a little bit of left over blackberry pie filling over the top of each piece before serving! Read More

Helpful

(10)

Robin Chory Valenti

07/19/2003

This was such a hit!! I made it for a bridal tea and out of 5 cakes this was the first one gone! I have never gotten so many compliments! Thanks for the tremendous recipe...BTW I used blueberry pie filling. Read More

Helpful

(6)

ZIPPY CELENE

07/23/2003

the crust was sort of crumbly to make and it would be easier to use a store boughten one and then make a quarter or so batch of the crust just to be used to sprinkle on top. Read More

Helpful

(5)

GINNY WILDE

01/29/2003

This is the best cheesecake I have ever made. Read More

Helpful

(4)

ANNA H.

01/29/2003

Had to cook mine an extra 10 minutes & it must sit overnight. I did use a springform Pan which made removing a breeze. Liked this as a quick easy cheesecake recipe. Anna Read More

Helpful

(4)

RACHSTAR

01/29/2003

This cheescake was easy and it was a hit at Thanksgiving. Next time I might just do a plain grahm cracker crust though. The texture of the oats was a little strange. Read More

Helpful

(4)

BARB CARLISLE

01/29/2003

How can this cheesecake be so easy to make and taste out of this world? One of the best cheesecakes that I've ever made. Barbara Carlisle Read More

Helpful

(3)

SIMEOW

06/05/2003

Helpful

(3)

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Nutritional Information

Fruit Filled Cheesecake

Servings Per Recipe: 16
Calories: 366.3

% Daily Value *

protein: 12 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 35 %

saturated fat: 70 %

cholesterol: 31 %

vitamin a iu: 16 %

niacin equivalents: 13 %

vitamin b6: 3 %

vitamin c: 1 %

folate: 7 %

calcium: 8 %

iron: 7 %

magnesium: 6 %

potassium: 4 %

sodium: 7 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Fruit Filled Cheesecake

1 of 19

All Reviews

Wynne Gabriel Coleman

06/22/2006

Helpful

(15)

PEGGY O

07/19/2003

Helpful

(10)

Robin Chory Valenti

07/19/2003

Helpful

(6)

ZIPPY CELENE

07/23/2003

the crust was sort of crumbly to make and it would be easier to use a store boughten one and then make a quarter or so batch of the crust just to be used to sprinkle on top.

Helpful

(5)

GINNY WILDE

01/29/2003

This is the best cheesecake I have ever made.

Helpful

(4)

ANNA H.

01/29/2003

Had to cook mine an extra 10 minutes & it must sit overnight. I did use a springform Pan which made removing a breeze. Liked this as a quick easy cheesecake recipe. Anna

Helpful

(4)

RACHSTAR

01/29/2003

This cheescake was easy and it was a hit at Thanksgiving. Next time I might just do a plain grahm cracker crust though. The texture of the oats was a little strange.

Helpful

(4)

BARB CARLISLE

01/29/2003

How can this cheesecake be so easy to make and taste out of this world? One of the best cheesecakes that I've ever made. Barbara Carlisle

Helpful

(3)

SIMEOW

06/05/2003

Helpful

(3)

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Fruit Filled Cheesecake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (19)

Most helpful positive review

Most helpful critical review

All Reviews for Fruit Filled Cheesecake

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Fruit Filled Cheesecake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (19)

Most helpful positive review

Most helpful critical review

All Reviews for Fruit Filled Cheesecake