Fruit Filled Cheesecake

Fruit Filled Cheesecake

18

"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."

Ingredients

servings 366 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

18
  1. 25 Ratings

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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...

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 l...

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 blueb...

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.

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.

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

This is the best cheesecake I have ever made.

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...

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