Oatmeal Raisin Cheesecake Crumble

(87)
  25 reviews

1
package (16 oz) Pillsbury™ Big Deluxe™ refrigerated oatmeal raisin cookies (12 cookies)
2
cups chopped pecans
2
packages (8 oz each) cream cheese, softened
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1
teaspoon pure vanilla extract
2
eggs
1
cup Pillsbury BEST® All Purpose Flour
3/4
cup packed light brown sugar
1/2
cup cold unsalted or salted butter
3/4
cup cinnamon chips
1
cup raisins
1/2
cup old-fashioned or quick-cooking oats

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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