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Oatmeal Raisin Cheesecake Crumble

If you like oatmeal raisin cookies, you'll love this recipe. Convenient refrigerated cookies form the delicious crust for rich and creamy dessert squares.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat210
Total Fat24 g37% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium190 mg8% DV
Total Carbohydrates44 g15% DV
Dietary Fiber2.0 g8% DV
Sugars33 g
Protein6 g
Vitamin A5% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat210
Total Fat24 g37% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium190 mg8% DV
Total Carbohydrates44 g15% DV
Dietary Fiber2.0 g8% DV
Sugars33 g
Protein6 g
Vitamin A5% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
  • 1 package Pillsbury Big Deluxe refrigerated oatmeal raisin cookies (16 oz.) (12 cookies)
  • 2 cups Fisher Chef's Naturals Chopped Pecans
  • 2 packages cream cheese (8 oz. each) , softened
  • 1 can Eagle Brand Sweetened Condensed Milk (14 oz.)
  • 1 teaspoon vanilla
  • 2 EGGLAND'S BEST eggs
  • 1 cup Pillsbury BEST All Purpose Flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup LAND O LAKES Unsalted or Salted Butter cold
  • 3/4 cup HERSHEY'S Cinnamon Chips
  • 1 cup raisins
  • 1/2 cup old-fashioned or quick-cooking oats

Directions

  • 1. Heat oven to 350°F. In bottom of ungreased 13x9x2-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. 16 servings.

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