Amish Buttermilk Cheesecake Recipe

Name: Amish Buttermilk Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup butter; 1/4 cup packed brown sugar; 1 cup whole wheat flour or 1 cup all-purpose flour; 1 cup regular rolled oats; 1/4 teaspoon ground cinnamon; Filling; 16 ounces cream cheese; 1 1/4 cups dairy buttermilk; 2 large eggs; 1/4 cup brown sugar; 1 tablespoon all-purpose flour; 1 teaspoon baking soda; 1 teaspoon vanilla; Topping; 3/4 cup soft coconut macaroon, crushed

Servings: persons

Crust
1/2 cup butter
1/4 cup packed brown sugar
1 cup whole wheat flour or 1 cup all-purpose flour
1 cup regular rolled oats
1/4 teaspoon ground cinnamon
Filling
16 ounces cream cheese
1 1/4 cups dairy buttermilk
2 large eggs
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
Topping
3/4 cup soft coconut macaroon, crushed

1
Preheat oven to 350 degrees.
2
Melt butter, stir in brown sugar, flour and oats.
3
Press into 9 or 10 inch spring form pan.
4
Beat cream cheese, and brown sugar in a bowl until smooth.
5
Beat in the buttermilk, flour and soda until smooth.
6
Beat in two large eggs until mixed, add in vanilla, dont overbeat.
7
Spoon into prepared crust lined pan.
8
Sprinkle the top with the crushed macarrons.
9
Bake in oven for 70 minutes or until set.
10
This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
11
This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
12
Cool before cutting.
13
Serve with raspberry sauce and fresh raspberries.

1483

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 1/2 cup butter, 1/4 cup packed brown sugar, 1 cup whole wheat flour or 1 cup all-purpose flour, and more.

Yes, Amish Buttermilk Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Amish Buttermilk Cheesecake

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