Oatmeal Raisin Cheesecake Crumble
Indulge in the irresistible fusion of flavors with this Oatmeal Raisin Cheesecake Crumble, a dessert that combines the warm, cozy essence of oatmeal raisin cookies with the creamy decadence of cheesecake. Featuring a buttery oatmeal crust and crumble topping laced with cinnamon, this treat perfectly encases a rich, smooth cheesecake center studded with plump raisins. With its layered textures and delightful sweetness, this dessert is ideal for family gatherings, holiday celebrations, or simply satisfying your sweet tooth. Ready in just over an hour and chilled to perfection, it can be served as elegant squares with a dusting of powdered sugar for a polished presentation. A must-try for lovers of classic flavors and creative twists, this recipe is your next baking adventure!
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Recipe Information
Ingredients
- 1 cup Oats (rolled or quick)
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 0.75 cup Raisins
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Line a 9x9-inch baking pan with parchment paper, allowing for some overhang to make it easy to lift the dessert later.
In a medium bowl, combine the oats, 1 cup of flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly.
Press about two-thirds of the crumb mixture firmly into the base of the prepared pan to form the crust. Set the remaining crumb mixture aside for the topping.
Bake the crust for 12 minutes. Remove from the oven and allow it to cool slightly while you prepare the cheesecake layer.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, vanilla extract, and the remaining 0.5 cup of flour. Beat until well combined.
Incorporate the eggs one at a time, mixing until just combined. Fold in the raisins.
Pour the cheesecake mixture over the baked crust, spreading it evenly with a spatula. Sprinkle the reserved crumble mixture evenly on top.
Bake for 40-45 minutes or until the cheesecake layer is set and the crumble topping is golden brown.
Allow the dessert to cool to room temperature, then refrigerate for at least 3 hours or overnight for easier slicing.
Once set, lift the dessert out of the pan using the parchment paper overhang. Slice into squares and, if desired, dust with powdered sugar before serving.
Nutrition Facts
Calories |
5263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.8 g | 441% | |
| Saturated Fat | 206.5 g | 1032% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 495.4 g | 180% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 275.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 956 mg | 74% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
