The Ultimate Oat Crust Cheesecake

Hey there, cheesecake lovers! Today, I’m bringing you a twist on the classic cheesecake with a delightful oat crust. This oat crust cheesecake is not only delicious but also adds a bit of a healthy spin to your favorite dessert. It’s perfect for any occasion, whether you’re hosting a dinner party or just treating yourself. Let’s dive into this heavenly recipe!

Ingredients

1. Rolled Oats: These form the base of our crust. They add a lovely, nutty flavor and a bit of fiber to the cheesecake.
2. Butter: Used to bind the oats together and give a rich, creamy texture to the crust.
3. Brown Sugar: Adds sweetness and a slight caramel flavor to the crust.
4. Cream Cheese: The star of the show! Provides the creamy, tangy filling that we all love in a cheesecake.
5. Sugar: Sweetens the cream cheese filling to perfection.
6. Vanilla Extract: Enhances the flavor of the cream cheese filling.
7. Eggs: Help to set the filling, giving it that classic cheesecake texture.
8. Sour Cream: Adds extra creaminess and a slight tang to the filling.
9. Lemon Juice: Balances the sweetness with a hint of acidity.

Recipe

Alright, y’all, let’s get baking! This oat crust cheesecake is gonna be your new fave, I promise.

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a bit of butter or cooking spray.
2. Make the Crust:
   • Grab 1 1/2 cups of rolled oats and toss ’em in a food processor. Pulse until they’re finely ground.
   • Melt 1/2 cup of butter and mix it with the ground oats and 1/4 cup of brown sugar. Stir until it all comes together.
   • Press this mixture into the bottom of your prepared springform pan. Make sure it’s packed down nice and tight. Bake for about 10 minutes, then let it cool.
3. Prepare the Filling:
   • In a large bowl, beat 24 ounces of cream cheese until it’s smooth and fluffy.
   • Add in 1 cup of sugar and 1 teaspoon of vanilla extract. Keep beating until everything’s well combined.
   • Add 3 large eggs, one at a time, mixing well after each addition.
   • Mix in 1 cup of sour cream and 2 tablespoons of lemon juice. Beat until the filling is super smooth and creamy.
4. Bake the Cheesecake:
   • Pour the cream cheese mixture over the cooled crust.
   • Smooth the top with a spatula and give the pan a gentle tap on the counter to get rid of any air bubbles.
   • Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracking.
5. Chill and Serve:
   • Once cooled, refrigerate the cheesecake for at least 4 hours, but overnight is best.
   • When you’re ready to serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
   • Slice it up and enjoy! You can top it with fresh berries, a drizzle of caramel, or just eat it plain.

Gut Health Gains

Cheesecake isn’t typically known for being a health food, but this oat crust cheesecake has a few perks:

• Oats: High in fiber, which is great for digestion and keeping you full.
• Less Sugar: Compared to some traditional recipes, this one uses less sugar, making it a slightly better choice for your sweet tooth.
• Protein: Thanks to the cream cheese and eggs, this dessert has a decent amount of protein.

So go ahead, indulge a little! This cheesecake offers a tasty treat with a bit of nutritional value.

Print Recipe

Oat Crust Cheesecake

A delightful twist on the classic cheesecake with a nutty oat crust, creamy filling, and a hint of lemon.

Prep Time20 minutes mins

Cook Time1 hour hr

Course: Dessert

Cuisine: American

Servings: 1 slice

Calories: 350kcal

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup butter melted
• 1/4 cup brown sugar
• 24 ounces cream cheese
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons lemon juice

Instructions

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• Ground the oats in a food processor. Mix with melted butter and brown sugar.
• Press the mixture into the pan and bake for 10 minutes. Let cool.
• Beat cream cheese until smooth. Add sugar and vanilla, beat well.
• Add eggs one at a time, mixing after each. Add sour cream and lemon juice, beat until smooth.
• Pour filling over crust. Bake for 55-60 minutes, until center is almost set.
• Cool in oven for an hour with the door slightly open. Refrigerate for at least 4 hours or overnight.
• Run a knife around the edge to loosen before removing the springform ring. Serve chilled.

Notes

For extra flavor, add a pinch of cinnamon to the crust.
Top with fresh berries or a drizzle of caramel before serving.