Oatmeal Raisin Cheesecake Crumble Recipes

OATMEAL RAISIN CHEESECAKE CRUMBLE

Steps:

• 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.
• 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.
• 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.
• 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.

APPLE AND RAISIN CRUMBLE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
• Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
• Put flour, caster sugar and oats into a large bowl and stir well.
• Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
• Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
• Serve with vanilla ice cream or custard.

OATMEAL RAISIN COOKIE CHEESECAKE

Steps:

• 1. Crust: Mix graham cracker crumbs or oatmeal raisin crumbs, sugar and butter; press firmly on bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Set aside.
• 2. Bake cookies as directed on package for 16 minutes at 350 degrees. Cool 10 minutes. Crumble cookies into very small pieces or crush oatmeal raisin cookies.
• 3. In a large bowl, beat cream cheese, sour cream and sugar until smooth, (medium speed of mixer), about 3 minutes.
• 4. Beat in eggs, one at a time, just until blended.
• 5. On low speed, beat in flour, vanilla and salt; blend well, about 2 minutes. Pour batter evenly into crust. Fold in crumbled cookies. or you can layer cookies by spooning 1/3 filling, then 1/2 crushed cookies. Sprinkle with cinnamon-sugar mixture. Add the last bit of filling and finish the top of cake with cookie crumbs and more cinnamon-sugar mixture.
• 6. Bake 1 hour to 1 hour 10 minutes or until almost set. Cool completely on rack, about 1 hour. Refrigerate at least 6 hours or overnight. Baking in a water bath prevents cracking.
• 7. Just before serving, top with whipped cream.