Prepare to embark on a mouthwatering journey that combines two beloved desserts into one irresistible treat! Imagine the classic comfort of oatmeal raisin cookies merging with the creamy decadence of cheesecake - these Oatmeal Raisin Cookie Cheesecake Bars are about to become your new obsession. Perfect for those moments when you can't decide between a cookie and a cheesecake, this recipe delivers the best of both worlds in one sinfully delicious bite. Get ready to wow your family, impress your friends, and satisfy your sweetest cravings with a dessert that's both nostalgic and innovative!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup raisins
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine rolled oats, all-purpose flour, brown sugar, 1/2 cup granulated sugar, softened butter, baking soda, cinnamon, and salt. Mix until the ingredients form a crumbly cookie dough.
- Press approximately 2/3 of the cookie dough mixture firmly into the bottom of the prepared baking pan, creating an even base layer. Set aside the remaining dough for topping.
- In a separate bowl, beat the softened cream cheese with 1/4 cup granulated sugar, vanilla extract, and egg until smooth and creamy.
- Spread the cream cheese mixture evenly over the cookie dough base, ensuring complete coverage.
- Sprinkle raisins across the cream cheese layer, then crumble the remaining cookie dough over the top to create a rustic, uneven topping.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool completely in the pan at room temperature for about 1 hour.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 even squares.
- Refrigerate for at least 2 hours before serving to allow the cheesecake layer to firm up. Serve chilled.
Tips
- Make sure all ingredients are at room temperature before starting to ensure smooth mixing and optimal texture.
- For extra flavor, consider soaking the raisins in warm water or rum for 10 minutes before adding them to the recipe to plump them up.
- Use parchment paper with overhanging sides for easy removal and clean cutting of the bars.
- Don't overbake - the cheesecake layer should still have a slight jiggle in the center when you remove it from the oven.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the perfect set and flavor melding.
- For a variation, try toasting the oats before mixing for a deeper, nuttier flavor.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- If you prefer less sweet desserts, you can reduce the sugar slightly or use a sugar substitute.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
