Sometimes the best laid plans go awry and you get something even better. You see, I had planned to make a cheesecake for Tim’s birthday and was certain I knew right where the perfect recipe was. Except, it wasn’t there. So, I had to turn to plan B. A quick Pinterest search yielded an old pin that I had forgotten about for an oatmeal cookie/cheesecake combo. Since oatmeal raisin cookies and cheesecake are two of Tim’s favorite desserts, this seemed like the perfect match.
Still as I read the recipe, I was not quite willing to leave it alone. I loved the idea of the oatmeal cookie crust, but wanted to leave off the topping to ensure that you get plenty of that yummy creamy layer. Then I decided to switch out the recipe for the cheesecake filling, just because. I used this version minus the snickers (I know, but that would have been too much). It was a good call. But then things started heading toward baking disaster territory.
First off, my new oven is glorious, but has the WORST timer. Like, I have been standing at the oven when it went off and did not notice. It is only a single, one time beep that is so weak it is practically not there. Thankfully, my microwave has a timer and it’s beep is one of the world’s most annoying noises, so I use that. What I failed to remember was that using the microwave for it’s intended purpose would stop the timer. Oops. I had no idea how much time these had left and so they ended up a touch overdone. This seemed to happen awfully fast so watch them carefully at the end.
Then I pulled them out of the oven and went to set them on a cooling rack, right as one of the folding legs collapsed on me. I grabbed rather desperately to save the dish and somehow managed to stick 1/2 the potholder into the middle of the pan of cheesecake. Yeah, that is not pretty. I had to cut pieces around the edges for these pictures.
Still, despite all that, they were delicious and Tim approved, even the mangled pieces. When you make yours, just remember your timer and watch that cooling rack!
- Oatmeal Cookie Crust
- 3 Tb room temperature butter
- 3 Tb white sugar
- 3 Tb brown sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup flour
- 1/4 tsp baking soda
- pinch of salt
- 3/4 cup rolled oats
- 1/2 cup raisins, roughly chopped
- Cheesecake filling
- 16 oz cream cheese (2 standard packages), softened to room temperature
- 1 egg
- 1/4 cup white sugar
- 2 tsp vanilla extract
- Line an 8x8 baking pan with parchment paper or aluminum foil. Preheat oven to 350 F.
- Make the crust: Cream the butter and sugars (white and brown) together in a large bowl till light and fluffy. Beat in egg yolk and vanilla.
- Fold in flour, baking soda, and salt. Then fold in oats and raisins.
- Press evenly into prepared pan. Bake at 350 F for 15 minutes. Set aside to cool, but leave oven on.
- While cooling, make the filling. Beat the cream cheese, egg, sugar, and vanilla together till smooth, about 3 minutes.
- Spread the mixture over the cookie crust. It is thick, so it is better to place dollops on top and then spread them together.
- Bake at 350 F for 30-35 minutes until cheesecake is set in the middle and just starting to brown on the edges.
- Cool for 30 minutes at room temperature, then transfer to the refrigerator and chill for at least 3 hours before serving.