Oatmeal Raisin Cookie Cheesecake Bars
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
5 hrs
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Servings
24 large bars
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Calories
273 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Raisin Cookie Cheesecake Bars
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Soft and chewy oatmeal raisin cookie on top of a creamy cheesecake bar! Delicious, comfort food dessert!
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Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size crackers, cinnamon-flavored
- ½ cup butter melted
For the filling:
- 2 packages cream cheese 8 ounce each, softened
- ¾ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For the cookie dough:
- ¾ cup shortening butter flavored
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups oatmeal quick cook
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 Tablespoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cup raisins
Instructions
- Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
- In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
- For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
- For the cookie dough, beat Crisco with sugars for 2 minutes. Add egg, milk, and vanilla and beat thoroughly. Add in flour, oatmeal, baking soda, salt, cinnamon, and nutmeg and beat until fully combined. Fold in raisins. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
- Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Drop the cookie dough over the cheesecake layer by the spoonful. Use your fingertips to spread the dough out so it covers all the cheesecake and there are no gaps between the dough.
- Bake until the cookie layer is golden brown and fully set. The cheesecake will still look a little jiggly, which is okay.
- Cool oatmeal raisin cookie cheesecake bars completely BEFORE putting them in the refrigerator to chill.
- The bars need to chill for at least 4 hours before eating. I recommend making them the day before and storing them in the fridge overnight.
Nutrition Information
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Calories
273kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
51mg
(17%)
Sodium
224mg
(9%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 51mg | 17% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
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