Oatmeal Raisin Cookie Cheesecake Recipes

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OATMEAL COOKIE AND CREAM CHEESE BARS



Oatmeal Cookie and Cream Cheese Bars image

An easy combination of cookie and cheesecake, my Oatmeal Cookie and Cream Cheese Bars start with cookie mix for a super easy treat.

Provided by Paula

Categories     Dessert

Time 35m

Number Of Ingredients 5

17.5 -ounce package oatmeal cookie mix
2 large eggs
1/2 cup butter (at room temperature)
4 ounces cream cheese
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees.

Nutrition Facts : Calories 326 kcal, Carbohydrate 40 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 66 mg, Sodium 155 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

OATMEAL RAISIN CHEESECAKE CRUMBLE



Oatmeal Raisin Cheesecake Crumble image

Convenient refrigerated cookies form the delicious crust for rich and creamy dessert squares. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by Maurice Chinn - and my favorite!

Provided by Pinay0618

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12

1 (16 ounce) package pillsbury refrigerated oatmeal raisin cookies (12 cookies)
2 cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup cold butter
3/4 cup hershey's cinnamon baking chips
1 cup raisins
1/2 cup old fashioned oats or 1/2 cup quick-cooking oats

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.

MINI OATMEAL COOKIE CHEESECAKES RECIPE



MINI OATMEAL COOKIE CHEESECAKES RECIPE image

What happens when chewy oatmeal raisin cookies collide with creamy, velvety cheesecake? That's right...a decadent and delicious dessert. Perfect for sharing (or not!), these individual Mini Oatmeal Cookie Cheesecakes, oatmeal cookie crust covered with creamy cheesecake filling, topped with a homemade oatmeal raisin cookie and drizzled with caramel sauce, are guaranteed crowd pleasers.

Provided by Bite Me More

Categories     Cheesecake

Time 40m

Yield 21 mini cheesecakes

Number Of Ingredients 28

mini oatmeal raisin cookie
1/2 cup butter, softened
1/2 cup brown sugar
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups old fashioned oats
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup raisins
oatmeal cookie, crust
1 cup old fashioned oats
1 cup flour
1/2 cup butter, melted
1/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
cheesecake filling
3 (8 ounce) packages cream cheese
1 cup sugar
4 eggs
1/3 cup heavy cream
1 tablespoon flour
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
caramel sauce, for drizzling

Steps:

  • 1) For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
  • 2) For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.
  • 3) For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.

Nutrition Facts : Calories 376.9, Fat 23.1, SaturatedFat 13.2, Cholesterol 108.4, Sodium 316.4, Carbohydrate 37.8, Fiber 1.4, Sugar 22.5, Protein 6

OATMEAL RAISIN COOKIE CHEESECAKE



Oatmeal Raisin Cookie Cheesecake image

Make this tasty cheesecake for dessert. It's great! A different twist on oatmeal raisin cheesecake, because it has crumbled cookies in it and sour cream.

Provided by Anita Hoffman

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 12

1 c graham cracker crumbs or 1-1/2 cups oatmeal raisin cookie crumbs
3 Tbsp sugar or 2 tbsps. brown sugar with oatmeal raisin crumbs
3 Tbsp melted butter or 1/4 cup melted butter with oatmeal raisin crumbs
1 pkg (16 ounce) deluxe refrigerated oatmeal raisin cookies or 1 cup finely crushed oatmeal raisin cookies
3 pkg (8 ounces each) cream cheese, softened
1 (8 ounce) container sour cream
1 c sugar
4 eggs
3 Tbsp flour
1 tsp vanilla
1/8 tsp salt
1 tsp ground cinnamon mixed with 1/4 cup sugar

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.

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