Fruit Filled Cheesecake Recipe - Allrecipes.com
Fruit Filled Cheesecake Recipe

Fruit Filled Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch cake Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2006

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!

 
Most Helpful Critical Review
Jun 05, 2003

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 strawberry glaze for the top, which looked nice and added some flavor.

 

25 Ratings

Jul 19, 2003

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!

 
Jul 19, 2003

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.

 
Jul 23, 2003

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.

 
Jan 29, 2003

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.

 
Jan 29, 2003

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

 
Jan 29, 2003

This is the best cheesecake I have ever made.

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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