Oatmeal Raisin Cheesecake Crumble

It's raining. Again. The only good thing about this storm system is that it is not cold enough to be snow. Although my distance runners SWEAR they saw snowflakes while outside at practice tonight.

This kind of weather always makes me want to cook. Well, nap and then cook. This recipe came to me in an email today and looked just like the comfort food I was craving.

I'm going to warn you now. The picture looked like kind of a bar cookie. That is deceiving. This is NOT a snack so much as a dessert. Just so you know.

Press down a package of oatmeal raisin cookie dough into a 9 x 13 pan. You could mix up your own, but Pillsbury (where I got the recipe) makes a refrigerated dough.Sprinkle with chopped pecans and press these down into the dough. Bake for about 13 minutes so the crust gets nice and brown.
Meanwhile, beat 2 packages of cream cheese and sweetened condensed milk together.
Add in two eggs and teaspoon of vanilla. The sound of the mixer will attract The Boy.
"I like frosting"
Put him to work mixing together the flour and brown sugar.
You will definitely have to help cut in the half cup of butter.
But he can add in the cinnamon chips and chopped pecans.
Add in the raisins.Spread the cream cheese mixture over the crust.
Throw on the topping mixture.

Bake at 350 for another 30 minutes until it is set up. Let this cool for a couple hours so all the flavors have a chance to blend together. This is the kind of dessert that is better (sadly) the next day.
Your kitchen will smell like heaven as these are baking. Someone needs to make a candle that smells like this. There is a lot going on here. A little too much for me. I think I will make them again, but not put the raisins on the top. Or the pecans. One layer of nuts is plenty for me. I just really couldn't tell there was a cheesecake layer at all, and that is tragic.

Click here for Printable Recipe

Oatmeal Raisin Cheesecake Crumble

1	package (16 oz) Pillsbury® Big Deluxe™ refrigerated oatmeal raisin cookies (12 cookies)
2	cups Chopped Pecans
2	packages (8 oz each) cream cheese, softened
1	can (14 oz) Sweetened Condensed Milk
1	teaspoon vanilla
2	eggs
1	cup Flour
3/4	cup packed light brown sugar
1/2	cup cold Butter
3/4	cup cinnamon chips
1	cup raisins
1/2	cup old-fashioned or quick-cooking oats

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.