Ingredients for Oatmeal Raisin Cheesecake Crumble
- Cookies
- 2 cups pecan halves
- 1 (8 ounce) package cream cheese
- Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- Light Brown Sugar
- 1/2 cup (1 stick) cold unsalted butter
- Cinnamon Baking Chips
- 1/2 cup raisins
- Old Fashioned Oats
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oatmeal Raisin Cheesecake Crumble? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Oatmeal Raisin Cheesecake Crumble
- Preheat oven to 350°F (175°C).
- In an ungreased 13x9 inch baking pan, press one (1) package (16.5 oz) refrigerated cookie dough rounds evenly to form the crust.
- Sprinkle 1 cup pecan halves evenly over the crust.
- Press firmly into the cookie dough.
- Bake for 13-17 minutes, or until golden brown.
- Meanwhile, in a large bowl, beat 1 (8 ounce) package cream cheese with an electric mixer on medium speed until smooth.
- Add 1/2 cup milk, 1 teaspoon vanilla extract, and 2 large eggs.
- Beat until well blended.
- Reduce mixer speed to low and beat in 1/2 cup all-purpose flour.
- Pour the cream cheese mixture evenly over the baked crust.
- Spread to ensure even coverage.
- In a medium bowl, combine 1/2 cup packed light brown sugar and 1/2 cup all-purpose flour.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in 1/2 cup cinnamon chips, 1/2 cup raisins, 1 cup rolled oats, and 1 cup pecan halves.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake for an additional 35-45 minutes, or until the filling is set and the topping is golden brown.
- Cool completely for at least 2 hours before serving.
- Cut into 16 squares (4 rows x 4 rows) and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
121g
Fat
57g
Carbs
13g
