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Southern Pecan Cheesecake with Oat Crust Recipe

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4.3 from 4 reviews

This Southern Pecan Cheesecake with Oat Crust combines a rich, creamy cheesecake filling with a crunchy, nutty oat and pecan crust. Perfectly sweetened with brown sugar and adorned with chopped pecans, this dessert is a delightful balance of textures and flavors, ideal for special occasions or any time you crave a decadent treat.

Ingredients

Crust

  • 1 1/2 cups quick oats
  • 1/2 cup finely chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup melted butter

Filling

  • 40 oz (5 packages, 8 oz each) cream cheese, softened (full-fat recommended)
  • 1 2/3 cups brown sugar (light or dark)
  • 5 large eggs, at room temperature
  • 1 teaspoon vanilla extract (or substitute with maple extract)
  • 2 cups chopped pecans, divided

Topping (Optional)

  • Whipped cream, piped on top

Instructions

  1. Make the Oat-Pecan Crust: Grind the oats in a food processor or blender until they resemble a fine flour. Mix this oat flour with the finely chopped pecans, brown sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 10-inch springform pan. Chill the crust in the refrigerator while you prepare the cheesecake filling.
  2. Mix the Creamy Filling: Beat the softened cream cheese in a large bowl until it becomes fluffy and smooth, ensuring there are no lumps. Gradually add the brown sugar, mixing well so it integrates thoroughly with the cream cheese.
  3. Add Eggs: Add the eggs one at a time to the mixture, beating after each addition until the mixture is smooth and fully blended, which will create the perfect creamy texture.
  4. Add Vanilla and Pecans: Stir in the vanilla extract, then fold in half of the chopped pecans gently into the filling to distribute the nuts evenly without breaking them up too much.
  5. Assemble and Bake: Pour the cream cheese filling over the chilled oat-pecan crust and spread it evenly. Bake the cheesecake in a preheated oven at 350°F (175°C) for 1 hour.
  6. Cool Gradually: After baking, turn off the oven and leave the cheesecake inside for an additional 30 minutes to prevent cracking and to finish cooking gently.
  7. Prep for Chilling: Run a knife carefully around the edge of the cheesecake to loosen it from the sides of the pan, then allow it to cool to room temperature. Cover the cheesecake and chill in the refrigerator for at least 8 hours or overnight to set properly.
  8. Finish and Serve: Once chilled, carefully remove the sides of the springform pan. Press the remaining chopped pecans around the edge of the cheesecake for an attractive presentation. Optionally, pipe whipped cream on top before slicing and serving. Enjoy your rich and nutty southern pecan cheesecake cold.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Make sure eggs are at room temperature to prevent curdling in the filling.
  • Chilling the crust before adding the filling helps the crust hold better during baking.
  • Allowing the cheesecake to cool gradually in the oven reduces the chances of cracks forming.
  • For added flavor, consider lightly toasting the pecans before use.
  • If you prefer, substitute vanilla extract with maple extract for a unique twist.
  • The whipped cream topping is optional but adds a light, creamy contrast to the dense cheesecake.

Find it online: https://bitezly.com/southern-pecan-cheesecake-with-oat-crust-recipe/