Oatmeal Raisin Cheesecake Crumble


Submitted By: Stacey Hicks

Ingredients

  • 1 (16-ounce) package refrigerated oatmeal raisin cookie dough
  • 2 cups chopped pecans, divided
  • 2 packages cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup all-purpose flour
  • ¾ cup light brown sugar, packed
  • ½ cup cold unsalted butter
  • ¾ cup Hershey’s cinnamon chips
  • 1 cup raisins
  • ½ cup old-fashioned or quick-cooking oats

    • Instructions


    Preheat oven 350º. In the bottom of ungreased 13-x-9-inch baking pan, press cookie dough rounds evenly to form a crust. Sprinkle 1 cup pecans over crust; press firmly into dough. Bake 13-17 minutes or until golden brown.
    In a large bowl, beat cream cheese with electric mixer until smooth. Add milk, vanilla, and eggs. Beat until well blended. On low speed, beat in ½ cup flour. Pour and spread over crust. In medium bowl, mix brown sugar and remaining ½ cup flour. Cut in butter, using fork or pastry blender, until mixture resembles coarse crumbs. Stir in cinnamon chips, raisins, oats, and remaining 1 cup pecans. Sprinkle over cheese layer. Bake 35-45 minutes or until set. Cool completely, about two hours, before serving. Store remainder in refrigerator.