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As you read this recipe article, I can practically smell the aroma of warm butter, vanilla, and roasted oats wafting from the oven. If you’re on the hunt for a smooth, rich, and creamy dessert that will melt in your mouth like butter, then look no further than this Amish Buttermilk Cheesecake recipe.

This homemade pie has a unique recipe that blends old-fashioned buttermilk with cream cheese and a few other ingredients to create an unforgettable dessert. The smooth custard-like filling pairs perfectly with the slightly tangy flavor of the buttermilk, making for a crave-worthy treat that’s sure to impress.

Whether it’s cozying up with a slice of warm cheesecake after a long day or entertaining guests for the holidays, this Amish Buttermilk Cheesecake recipe will become a staple in your baking recipes. So let’s preheat those ovens and get started on this melt-in-your-mouth custard filling that’ll turn your day into a sweet southern-style celebration.

Why You’ll Love This Recipe

Amish Buttermilk Cheesecake
Amish Buttermilk Cheesecake

Are you craving a melt-in-your-mouth dessert that’s both sweet and tangy? Look no further than this Amish Buttermilk Cheesecake recipe!

What makes this cheesecake recipe unique is the smooth custard-like filling, which has a flavor like nothing else you’ve tasted before. The combination of buttermilk, cream cheese, and eggs beaten together with sugar and flour yields a smooth, creamy texture that will make your taste buds dance.

But what really sets this recipe apart from others is its use of old-fashioned ingredients like rolled oats and whole wheat flour in the crust. These additions provide an incredible texture that will make every bite a pleasure. Plus, the flavorful cinnamon seasoning adds just the right amount of spice to balance out the sweetness.

Not only is this dessert recipe delicious, it’s also versatile. You can easily customize it with your own toppings or pair it with fresh fruit for a unique twist. Whether you’re looking for an impressive tea party dessert or something to wow your family at Thanksgiving dinner, Amish Buttermilk Cheesecake is a tasty option that everyone will love.

Don’t just take my word for it – try this recipe for yourself and experience the homemade goodness of an old-fashioned favorite made fresh in your own kitchen.

Ingredient List

 A slice of heaven on a plate!
A slice of heaven on a plate!

Before we start baking, let’s take a look at what we need for this Amish Buttermilk Cheesecake recipe. You’ll find that the list is quite simple, with most of the ingredients already in your pantry. Here’s what you’ll need:


  • 1 cup of rolled oats
  • 1/2 cup of all-purpose flour
  • 1/2 cup of whole wheat flour
  • 1/2 cup of brown sugar
  • 1/4 teaspoon of baking soda
  • 1/2 cup (1 stick) of melted butter
  • 1 teaspoon of ground cinnamon


  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

As you can see, most of the ingredients are common pantry staples. However, there are a few ingredients like buttermilk and cream cheese that make the cheesecake richer and creamier. Don’t worry if you don’t have buttermilk on hand – I’ll show you some substitutions later on. So, let’s get started on this mouth-watering Amish Buttermilk Cheesecake!

The Recipe How-To

 Cheesy, creamy goodness.
Cheesy, creamy goodness.

Preparing the Crust

First things first, preheat your oven to 350°F. In a mixing bowl, combine 1 & 1/2 cups of crushed rolled oats, 1/2 cup of all-purpose flour, and 1/2 cup of packed brown sugar. Mix them together with a wooden spoon or a spatula.

In another bowl, melt 1/2 cup of butter until it’s completely liquid. Once melted, add 1/4 cup of buttermilk to make it richer in flavor. Combine this liquid mixture into the dry ingredients until well mixed.

Next, press the mixture evenly into a 9-inch pie dish to create your crust. Use your hands to smooth out any lumps and bumps around the edges making sure the crust is firm and flat. Then pop the pie dish with the crust into the preheated oven and bake for 15-20 minutes or until golden brown.

Once done, take it out of the oven and let it cool completely before filling up with our delicious cheesecake filling.

Preparing the Cheesecake Filling

To make this amazing cheesecake filling, you’ll need quite a few ingredients. But trust me; all these ingredients when combined together make an irresistible dessert that just melts in your mouth!

In a mixing bowl combine 2 cups of softened cream cheese, 1 cup of granulated sugar, and 2 tablespoons of all-purpose flour. Mix until everything comes together and becomes smooth.

Next, add in 3 large beaten eggs one at a time so that everything is well-incorporated together.

After that, add in 1 teaspoon of vanilla extract as well as a pinch of ground cinnamon for added flavor. Mix until everything becomes one smooth custard-like consistency.

Finally pour in 1 cup of rich buttermilk and mix everything again until all the ingredients are well combined and form a smooth batter.

Baking The Cheesecake

Now that we have our delicious cheesecake batter ready let’s fill up our cooled down crust! Pour over your cheesecake mixture evenly over your previously baked pie crust.

Turn your oven down to 325°F and bake for 45-50 minutes or until set. You’ll know it’s done when you give it a little shake, and it doesn’t wobble too much in the center or when cake tester comes out clean from center.

Once done, take it out from the oven and let it cool completely at room temperature before cutting into wedges to serve.

Serve with fresh fruits or some whipped cream on top!

Enjoy this melt-in-your-mouth Amish Buttermilk Cheesecake Recipe as an after-dinner dessert or afternoon snack – perfect for sharing with family and friends – hope you enjoyed making this!/

Substitutions and Variations

 Say cheese - for this amazing cheesecake!
Say cheese – for this amazing cheesecake!

As a baker, I know that some people like to experiment and make their own twists on classic recipes. If you’re feeling adventurous, making some substitutions can give your Amish Buttermilk Cheesecake a unique flavor that’s all your own.

One possible variation is to use graham cracker crust instead of the rolled oats and whole wheat flour mixture. A graham cracker crust gives this cheesecake a sweeter taste and pairs well with the tangy flavor of the buttermilk filling.

Another option is to add some fruit on top of the cheesecake for a burst of freshness. Consider using fresh strawberries, blueberries, or even raspberries. You can also add some lemon zest in with the cream cheese filling for some added zing.

For a healthier spin on this classic dessert, try swapping out the all-purpose flour for almond flour or oat flour. You can also substitute Greek yogurt for cream cheese for a lower fat content.

If you want to spruce up the presentation of your cheesecake, try baking it in a tart pan instead of a traditional pie pan. This makes it easier to serve individual slices and gives it a fancy touch.

No matter how you choose to make your Amish Buttermilk Cheesecake, don’t be afraid to experiment and have fun with it. Remember that baking should be an enjoyable experience filled with creativity and imagination.

Serving and Pairing

 Amish flavors in each luscious bite.
Amish flavors in each luscious bite.

When it comes to serving Amish Buttermilk Cheesecake, you’ll want to give your taste buds a chance to savor every bite. The light and creamy texture of the cheesecake has a smoothness that simply melts in your mouth, making it an unforgettable dessert option. The homemade pie crust provides a perfect base for the cheesecake and will satisfy any crust lover.

Pairing this delicious dessert can be challenging but rewarding once you find the right combination. One of the best ways to balance the sweetness of the Amish Buttermilk Cheesecake is to serve it with a salted caramel sauce drizzled on top. This pairing adds contrast and richness to your dessert while giving your taste buds a lovely surprise. Other great pairings include fresh fruit, whipped cream or whipped topping.

Breaking up slices of cheesecake into small pieces also makes it an excellent appetizer to share. You can serve up mini versions or dip bite-size pieces in chocolate and pecans for added flavor and texture.

This melt-in-the-mouth custard filling is perfect for any occasion, from a family gathering to a fancy dinner party. It adds southern charm and elegance as it has been passed down through generations of Amish families. With its traditional and homemade feel, this dessert is perfect for celebrating special occasions or for satisfying your sweet tooth on most days.

No matter how you choose to serve it up, Amish Buttermilk Cheesecake promises to turn any meal into a memorable experience.

Make-Ahead, Storing and Reheating

 Perfectly baked and ready to be devoured.
Perfectly baked and ready to be devoured.

When it comes to preparing the Amish Buttermilk Cheesecake in advance, you can get ahead of the game by making and storing the cheesecake in the refrigerator for up to two days. That way, you’ll have freshly baked cheesecake ready whenever you crave it.

To store the Amish Buttermilk Cheesecake, place it in an airtight container or cover it with plastic wrap tightly. It is also recommended that you refrigerate any remaining slices as soon as possible so that they don’t go bad.

When reheating the cheesecake, be sure to cut a slice and let it sit at room temperature for about 10-15 minutes before consuming. While most people prefer their cheesecake cold, many enjoy it slightly warm too. You can easily reheat leftover slices by placing them in a preheated oven at 350°F for 10-15 minutes or until warmed through.

In conclusion, this make-ahead, storing and reheating component of the recipe provides flexibility and convenience to the baker preparing the Amish Buttermilk Cheesecake in advance while still assuring fresh and delicious results every time.

Tips for Perfect Results

 A party for your taste buds.
A party for your taste buds.

Let me tell you, baking a cheesecake is an art. This Amish Buttermilk Cheesecake Recipe is no exception. To perfect your cheesecake, apply these tips:

First, make sure all the ingredients are at room temperature before you start preparing the recipe. This helps to ensure a smooth and creamy filling.

Second, don’t overmix the batter when incorporating the eggs. Mix until just combined to avoid over-incorporating air into it. This technique helps in avoiding cracking during the baking process and gives you smooth custard-like texture filling.

Third, when baking your cheesecake set your oven temperature accurately, use an oven thermometer to make sure that it is preheated to the exact temperature that the recipe requires.

Fourthly, try placing a shallow pan of hot water on the lower oven rack below your cheesecake while baking. Water adds moisture and prevents cracks from appearing on the surface of the cake.

Fifthly, never open the oven door during baking until it’s almost done; otherwise, you can cause cracks on top of your cake.

Sixthly, after removing from the oven and cooling for about 10 minutes on a wire rack use a sharp knife to loosen sides of cheesecake but not forcing it away from the pan.

Finally, chill your cake in the refrigerator overnight or for about six hours to firm up properly.

Follow these simple tips and you will be amazed at how perfect your homemade Amish Buttermilk Cheesecake turns out!

Bottom Line

In conclusion, this Amish Buttermilk Cheesecake recipe is a must-try for all dessert lovers out there. The smooth and creamy cheesecake filling combined with the tangy buttermilk flavor and crunchy oat crust will leave you craving for more. Don’t be intimidated by the recipe, it’s quite simple to make and easy to customize according to your taste preferences.

Whether you’re a fan of traditional baking or looking to experiment with new flavors, this recipe is an excellent choice. Impress your family and friends with this unique and delicious dessert that melts in your mouth like a smooth custard.

And if you’re still not convinced, just remember this – homemade pie always wins over store-bought ones. So go ahead and try this Amish Buttermilk Cheesecake recipe today. Trust me, you won’t regret it!

Amish Buttermilk Cheesecake

Amish Buttermilk Cheesecake Recipe

This is a recipe from Bon Appetit magazine. Prepare this in a 9 or 10 inch spring form pan.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Cheese, Cheesecake, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 1 10 inch spring form
Calories: 320kcal



  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 cup whole wheat flour or 1 cup all-purpose flour
  • 1 cup regular rolled oats
  • 1/4 teaspoon ground cinnamon


  • 16 ounces cream cheese
  • 1 1/4 cups dairy buttermilk
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla


  • 3/4 cup soft coconut macaroon, crushed


  • Preheat oven to 350 degrees.
  • Melt butter, stir in brown sugar, flour and oats.
  • Press into 9 or 10 inch spring form pan.
  • Beat cream cheese, and brown sugar in a bowl until smooth.
  • Beat in the buttermilk, flour and soda until smooth.
  • Beat in two large eggs until mixed, add in vanilla, dont overbeat.
  • Spoon into prepared crust lined pan.
  • Sprinkle the top with the crushed macarrons.
  • Bake in oven for 70 minutes or until set.
  • This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
  • This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
  • Cool before cutting.
  • Serve with raspberry sauce and fresh raspberries.

Your Own Notes


Serving: 108g | Calories: 320kcal | Carbohydrates: 23.6g | Protein: 7.3g | Fat: 22.5g | Saturated Fat: 13.7g | Cholesterol: 98.2mg | Sodium: 314.1mg | Fiber: 1.9g | Sugar: 10.4g