Oatmeal Raisin Cheesecake Crumble Recipe

Name: Oatmeal Raisin Cheesecake Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350u00b0F 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.
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.

1262

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Oatmeal Raisin Cheesecake Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Raisin Cheesecake Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions