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Oatmeal Raisin Cookie Cheesecake Bars
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Oatmeal Raisin Cookie Cheesecake Bars

Soft and chewy oatmeal raisin cookie on top of a creamy cheesecake bar! Delicious, comfort food dessert!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings: 24 large bars
Calories: 273 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and pulse until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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: 24 large bars

Amount Per Serving

Calories 273

% 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.