Oatmeal Raisin Cheesecake Crumble

Convenient refrigerated cookies form the delicious crust for rich and creamy dessert squares.

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Servings 16

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( 86 ) Ratings

86 Ratings

5 Stars

4 Stars 13%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 25 )

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Bake-Off® Contest 44, 2010

Maurice Chinn

Brunswick, Georgia

ingredients 12
Prep Time 20 min
Total Time 3 hr 15 min

Ingredients

1: package (16 oz) Pillsbury® Big Deluxe™ refrigerated oatmeal raisin cookies (12 cookies)

2: cups Fisher® Chef's Naturals® Chopped Pecans

2: packages (8 oz each) cream cheese, softened

1: can (14 oz) Eagle Brand® Sweetened Condensed Milk

1: teaspoon McCormick® Pure Vanilla Extract

2: LAND O LAKES® Eggs

1: cup Pillsbury BEST® All Purpose Flour

3/4: cup packed light brown sugar

1/2: cup cold LAND O LAKES® Unsalted or Salted Butter

3/4: cup Hershey’s® cinnamon chips

1: cup raisins

1/2: cup old-fashioned or quick-cooking oats

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Directions

1 Heat oven to 350°F. In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.
2 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.
3 In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.
4 Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 280),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 14g, 14% Trans Fat 1/2g 1/2% ),
Cholesterol: 75mg; 75%;
Sodium: 180mg; 180%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 2g 2% Sugars 38g 38% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

Write a Review

julias1

report Posted Oct. 30, 2012 4:10 PM

I really like oatmeal raisin cookies but it just did not work me as the base for the cheese cake. The cheese cake also seemed to lack flavor. I followed the recipe but I left the nuts out which should not have affected the flavor of the cheese cake or the base.

RZCS20

report Posted Nov. 19, 2011 3:39 PM

This is a fantastic recipe! My husband's co-workers are always asking for it. You can also adapt the recipe by topping the base and cheese with pie filling (Cherry, Blueberry).

MGehman

report Posted May. 13, 2011 8:51 PM

looks better than it tastes

Forbesdi6

report Posted Mar. 14, 2011 8:18 AM

Crust was very over cooked (do you really cook it for 13 - 17 minutes first and then cook again with the toppings for another 35 - 45 minutes?). Cheesecake was pasty and blah.

angelface564

report Posted Feb. 17, 2011 4:31 PM

With this recipe, I used my favorite oatmeal cookie recipe made with Pillsbury flour, and added chocolate chips instead of raisins, and used it for both top and crust, not so much on the top. Then the last 20 minutes of baking I drizzled a 1/2 a bag of melted caramels (melted with a little evaporated milk) all over the top. It was scrumptious! I plan to try seedless raspberry jam sometime.