You can’t go wrong with an oatmeal-crusted cheesecake recipe topped with fresh raspberries. This cheesecake recipe is the perfect combination that your family and friends will love!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup plus 3 Tbsp. flour, divided
1/2 cup oats
1/2 cup chopped pecans
1/2 cup butter, melted
1/4 cup packed brown sugar
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
1 cup sour cream
1 cup fresh raspberries
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How do I make it ?
Preheat oven to 350ºF.
Combine 1 cup flour, oats, pecans, butter and brown sugar; press onto bottom of 9-inch springform pan. Bake 15 min.
Meanwhile beat cream cheese, sugar, remaining flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours or overnight. Top with raspberries just before serving.
Kraft Kitchen Tips!
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Try using fresh sliced strawberries instead of raspberries.
Calories From Fat
% Daily Value
Total fat 31 g
Saturated fat 17 g
Cholesterol 145 mg
Sodium 340 mg
Total carbohydrate 29 g
Dietary fibre 2 g
Sugars 19 g
Protein 9 g
16 servings, 1 piece (138 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.