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Southern Pecan Cheesecake with Oat Crust

This Southern Pecan Cheesecake features a creamy filling over a nutty oats and pecan crust, perfect for gatherings and holiday tables.
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Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 525
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups quick oats
  • 0.5 cups 1/2 cup finely chopped pecans
  • 0.5 cups 1/2 cup brown sugar
  • 0.5 cups 1/2 cup melted butter
For the filling
  • 40 oz 5 packages (8 oz each) cream cheese, softened Use full-fat for best texture.
  • 1.67 cups 1 2/3 cups brown sugar Light or dark brown sugar can be used.
  • 5 large 5 eggs, at room temperature
  • 1 teaspoon 1 teaspoon vanilla Can substitute with maple extract.
  • 2 cups 2 cups chopped pecans, divided
For serving
  • Whipped cream, piped on top (optional)

Method
 

Make the Oat-Pecan Crust
  1. Grind the oats in a food processor or blender until they look flour-like.
  2. Mix them with the chopped pecans, brown sugar, and melted butter.
  3. Press the mixture firmly into the bottom of a 10-inch springform pan, and chill the crust while you prepare the filling.
Mix the Creamy Filling
  1. Beat the softened cream cheese until it looks fluffy and smooth.
  2. Slowly mix in the brown sugar so it blends well.
  3. Add the eggs one at a time, mixing after each one.
Add Vanilla and Pecans
  1. Stir in the vanilla, then mix in half of the chopped pecans.
  2. Pour the filling over the chilled crust and spread it evenly.
Bake and Cool
  1. Bake the cheesecake at 350°F for 1 hour.
  2. Turn off the oven and leave the cheesecake inside for 30 more minutes.
  3. Run a knife around the edge to help prevent cracking and cool to room temperature before covering and chilling for 8 hours.
Finish and Serve
  1. Remove the pan sides carefully after chilling.
  2. Press the remaining chopped pecans around the edge for a pretty finish.
  3. Pipe whipped cream on top before serving if desired, then slice and enjoy cold.

Notes

For storage, cover the cheesecake and keep it in the fridge for up to 5 days. It can also be frozen for up to 2 months.