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.

Lorna

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Recipe Summary

Servings:
16
Yield:
1 -10 inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(15)

Most helpful critical review

Rating: 3 stars
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
(3)
26 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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
(15)
Rating: 5 stars
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
(10)
Rating: 5 stars
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
(6)
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Rating: 5 stars
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
(5)
Rating: 5 stars
01/29/2003
This is the best cheesecake I have ever made. Read More
(4)
Rating: 4 stars
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
(4)
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Rating: 4 stars
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
(4)
Rating: 5 stars
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
(3)
Rating: 3 stars
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
(3)