Fruit Filled Cheesecake

Fruit Filled Cheesecake

18 Reviews 2 Pics
Lorna
Recipe by  Lorna

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -10 inch cake

Directions

  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.

Share It

Reviews (18)

Rate This Recipe
Wynne
13

Wynne

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 crackers, 1/4 cup sugar, 1/4 cup melted butter. I've used different fruits (blueberry, cherry & apples). Also, I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time, I let it sit in the oven for another hour. People LOVED the cheesecake!

PEGGY O
9

PEGGY O

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 left over blackberry pie filling over the top of each piece before serving!

ROBINV
6

ROBINV

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 blueberry pie filling.

More Reviews

Similar Recipes

Key Lime Cheesecake I
(258)

Key Lime Cheesecake I

Easy Sour Cream Cheesecake
(162)

Easy Sour Cream Cheesecake

Chocolate Chip Cookie Dough Cheesecake
(125)

Chocolate Chip Cookie Dough Cheesecake

Key Lime Cheesecake II
(74)

Key Lime Cheesecake II

Blueberry Cheesecake
(60)

Blueberry Cheesecake

Chocolate Lover's Cheesecake
(57)

Chocolate Lover's Cheesecake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Key Lime Cheesecake I

>

next recipe:

Key Lime Cheesecake II