Oatmeal Raisin Cheesecake Crumble

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