How many servings does this recipe make?

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

What ingredients do I need for Brown Sugar Cheesecake With Oatmeal Cookie Crust?

You need 13 ingredients. The key ingredients include: For the crust:, 1-1/3 cups quick cooking oats, 1/2 cup brown sugar, 1/2 teaspoon salt, and more.

Is Brown Sugar Cheesecake With Oatmeal Cookie Crust suitable as baking & desserts?

Yes, Brown Sugar Cheesecake With Oatmeal Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Brown Sugar Cheesecake With Oatmeal Cookie Crust?

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.

Brown Sugar Cheesecake With Oatmeal Cookie Crust Recipe

Name: Brown Sugar Cheesecake With Oatmeal Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust:; 1-1/3 cups quick cooking oats; 1/2 cup brown sugar; 1/2 teaspoon salt; 1/3 cup all-purpose flour; 1/2 teaspoon cinnamon (optional); 7 tablespoons unsalted butter, melted; For the cheesecake:; 1-1/2 pounds cream cheese, softened to room temp; 3/4 cup brown sugar; 3 large eggs, at room temp; 6 tablespoons heavy cream, at room temp; 1 teaspoon vanilla

Brown Sugar Cheesecake With Oatmeal Cookie Crust

Eats Now Editorial Team · 846 kcal · Baking & Desserts

1
["To prepare the crust, preheat the oven to 350 degrees. Prepare a 9"" springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 10 minutes.", "To prepare the cheesecake, begin boiling some water in a kettle or saucepan for your water bath. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, and vanilla. Beat to combine. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days. Serve with butterscotch sauce or homemade caramel."]

Brown Sugar Cheesecake With Oatmeal Cookie Crust

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