Oatmeal Raisin Cookie Cheesecake

Looking for a tasty dessert? Then check out this cheesecake that’s made using Pillsbury® Big Deluxe® cookies.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 8 hr 45 min
  • ingredients 11
  • servings 16
 

Ingredients

1
package (16 oz) Pillsbury™ Big Deluxe® refrigerated oatmeal raisin cookies
3
packages (8 oz each) cream cheese, softened
1
container (8 oz) sour cream
1
cup granulated sugar
4
eggs
3
tablespoons all-purpose flour
1
teaspoon vanilla
1/8
teaspoon salt
2
large graham cracker crumb crusts (9 oz each)
1
cup whipping cream
3
tablespoons powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Bake cookies as directed on package for 16 minutes. Cool 10 minutes. Crumble cookies into pieces.
  • 2 Reduce oven temperature to 300°F. In large bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. On low speed, beat in flour, vanilla and salt. Fold in crumbled cookies. Pour batter evenly into crusts.
  • 3 Bake 1 hour or until almost set. Cool completely on cooling rack, about 1 hour. Refrigerate at least 6 hours or overnight.
  • 4 In chilled large bowl, beat whipping cream with electric mixer on low speed until soft peaks form. Add powdered sugar; beat on high speed until stiff peaks form. Cut cheesecakes into wedges. Pipe or spoon dollop of whipped cream onto each wedge just before serving.
  • 1 Heat oven to 350°F. Bake cookies as directed on package for 16 minutes. Cool 10 minutes. Crumble cookies into pieces.
  • 2 Reduce oven temperature to 300°F. In large bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. On low speed, beat in flour, vanilla and salt. Fold in crumbled cookies. Pour batter evenly into crusts.
  • 3 Bake 1 hour or until almost set. Cool completely on cooling rack, about 1 hour. Refrigerate at least 6 hours or overnight.
  • 4 In chilled large bowl, beat whipping cream with electric mixer on low speed until soft peaks form. Add powdered sugar; beat on high speed until stiff peaks form. Cut cheesecakes into wedges. Pipe or spoon dollop of whipped cream onto each wedge just before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
576
,
% Daily Value
Total Fat
36g
36%
(Saturated Fat
16g,
16%
),
Sodium
364mg
364%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.