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Think of it less as a cheesecake with a crust, more like a giant oatmeal cookie with the best topping ever.

That was John’s suggestion, at least.  I didn’t anticipate just how much that cookie crust would expand (there is baking soda in it, after all), and I put too much of it at the base of my pan.  So most of the dessert was crust, rather than cheesecake.  Oh well, still edible.

I made 1/4 of each of the following recipes to make two small cheesecakes rather than a huge one.  This worked well – just don’t use all of the cookie dough for your crusts.  The cheesecake recipe could also be used with a graham cracker crust or oreo crust.  I just didn’t have anything on hand that would work for this sort of thing and opted to try something new.  The oatmeal cookie recipe is quite good on it’s own, too if you’d rather skip the cheesecake altogether.

Have a great weekend!

Oatmeal Cookie Crust
Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup granualted sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 cups rolled oats
Directions
  1. Preheat the oven to 350 degrees. Line a 13″ x 9″ baking dish with parchement paper.
  2. In a large bowl beat butter, brown sugars, sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
  3. Fold in oats. Use only 3\4 of the dough for the crust and press it lightly into the bottom of the baking dish.

Chocolate Chip Cheesecake

Ingredients

  • 4 pkg (8oz each) cream cheese softened
  • 1 Cup sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1/2 Cup of chocolate chips

Directions

  1. Beat cream cheese, 1 cup of sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. If you are adding chocolate chips, take 1/2 cup of mini chocolate chips and fold in by hand. Pour over crust.
  2. Bake 55 minutes or until center is almost set. Loosen cake from sides of pan, cool before removing side of pan (you can skip this step if you are using a pre-made crust) Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.