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Creamy Baked Wisconsin Cheesecake



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1 1/2 cups quick-cooking rolled oats
1/2 cup finely chopped walnuts
1/2 cup firmly packed brown sugar
1/3 cup butter, melted
1 lb. cream cheese, softened
1/2 cup 2 tbsp. sugar, divided
1 tbsp. lemon juice
3 eggs
2 cups sour cream, divided
1 tsp. vanilla


  1. 1
    Combine oats, walnuts, brown sugar, and melted butter; mix well. Firmly press onto bottom and sides of ungreased 9" springform pan, about 1 1/2" high. Bake at 350°F about 18 minutes or until golden brown; cool.
  2. 2
    Combine cream cheese, 1/2 cup sugar and lemon juice, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of the sour cream. Pour into prepared crust. Bake at 350°F for about 50 minutes.
  3. 3
    Combine remaining sour cream, 2 tbsp. sugar, and vanilla; mix well. Spread over baked cheesecake. Continue baking at 350°F for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill several hours before serving. Garnish with fruit, if desired.

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cuisines North & South American
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