Oatmeal Raisin Cheesecake Crumble

"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!"
photo by mcpepper111 photo by mcpepper111
photo by mcpepper111
Ready In:
1hr 5mins




  • 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.

Questions & Replies

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  1. This recipe needs tweaking as it has an overkill of raisins with the crust and the topping. I would use maybe a sugar cookie crust or no raisins in the topping. If you like oatmeal and raisins , you will like this. It is expensive to make as it requires 2 cups of pecans.
  2. this is somewhat a duplicate of a very old recipe using a boxed oatmeal raisin cookie mix. <br/>you're right LizCi on 7/09/10 - no raisins on the crumble on top..just in the crust. and the cheesecake portion doesn't have to be all glam'd up with condensed milk et al...just use a basic cream cheesecake recipe and bake the entire pan at one time..not in 2 steps. <br/><br/>my kids still love when I make these and they're all grown up now!!


<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
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