Creamy Baked Cheesecake

A wonderful, creamy baked cheesecake with an oat and walnut crust.

Recipe Ingredients:

Crust:
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

Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon lemon juice
3 large eggs
1 cup sour cream

Topping:
1 cup sour cream
1 teaspoon vanilla extract

Cooking Directions:

1. For Crust: Combine oats, walnuts, brown sugar, and melted butter; mix well. Firmly press onto bottom and sides of ungreased 9-inch springform pan, about 1 1/2-inches high. Bake in a preheated oven at 350°F (175°C) about 18 minutes or until golden brown; cool.
2. For Filling: 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 sour cream. Pour into prepared crust. Bake in a preheated oven at 350°F (175°C) for about 50 minutes.
3. For Topping: Combine 1 cup sour cream, 2 tablespoons sugar, and vanilla; mix well. Spread over baked cheesecake. Continue baking at 350°F (175°C) for about 10 minutes.
4. Loosen cake from rim of pan; cool before removing rim.
5. Chill several hours before serving. Garnish with fruit, if desired.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.