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Oatmeal Raisin Cheesecake Crumble
Oatmeal Raisin Cheesecake Crumble
Prep Time: 20 Minutes

Everybody's Rating:

Nutritional Information
Oatmeal Raisin Cheesecake Crumble


  • 1 package Pillsbury Big Deluxe refrigerated oatmeal raisin cookies
  • 2 cups Fisher Chef's Naturals Chopped Pecans
  • 2 packages cream cheese
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 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
  • 3/4 cup HERSHEY'S Cinnamon Chips
  • 1 cup raisins
  • 1/2 cup old-fashioned or quick-cooking oats
Oatmeal Raisin Cheesecake Crumble


  • 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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Oatmeal Raisin Cheesecake Crumble HERSHEY'S Kitchens Reviews

    This recipe is so easy and delicious. It is an office favorite.
    I could tell even before reading the other reviewer's comment that this had too many pecans and raisins. So I reduced them by half. Then, it was excellent! Soooo amazingly good.
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