The best of both worlds: cookies and cheesecake all in one!! These Oatmeal Scotchie Cheesecake Bars are one of my favorite all time recipes!
Oatmeal Scotchies (oatmeal cookies with butterscotch chips) are topped with a creamy cheesecake. These are always a hit!
Table of Contents
Why You’ll Love These Oatmeal Scotchie Bars
It’s an Oatmeal Scotchie Cookie base. The same cookie dough, but pressed into a pan.
Then it’s topped with cheesecake.
Like I said. AMAZINGNESS to the nth degree. Something I should be shamed and punished for not sharing sooner.
You’ll forgive me, right?
I’ll try harder in the future. Really I will. Right after I clean off that drive. Pinky swear.
Oatmeal Scotchie Cheesecake Bars are cheesecake bars with an oatmeal cookie crust!
What are oatmeal scotchies?
They’re the best things ever: an oatmeal cookie with butterscotch. Butterscotch is such an underused ingredient and pairs SO well with oatmeal cookies.
Basically, you make the cookie dough and press it in a pan. Then you make an easy cheesecake mixture (my favorite simple base: cream cheese, egg, sour cream, sugar) and pour it on top. Then you back and have everyone’s favorite dessert:
A cheesecake with a cookie crust!
I promise this recipe is super easy. Rich butterscotch filled oatmeal cookie bars (no scooping cookies!) topped with creamy cheesecake. TO DIE FOR.
- Don’t like butterscotch? We can’t be friends. (KIDDING!) Use what you like: chocolate chips, cinnamon chips, nothing.
- Tip: don’t have sour cream? No problem – use nonfat plain greek yogurt instead!
- Make sure ALL ingredients for the cheesecake mixture are room temperature and then beat the heck out of it to get rid of the lumps. Beating your cream cheese for a minute or so first to cream it up will help too.
Have you made this recipe?
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OATMEAL SCOTCHIE CHEESECAKE BARS
- ½ cup (113g) unsalted butter softened
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar divided
- 2 large eggs divided
- 2 teaspoon vanilla divided
- ¾ cup (217g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups quick cooking oats
- ½ cup (85g) butterscotch chips plus more for garnish
- 8 ounces cream cheese room temperature
- ¼ cup sour cream room temperature
- Preheat oven to 350°. Line an 9×9” pan with foil and spray with cooking spray. Set aside.
- Make the cookie layer: mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and ¼ cup granulated sugar until creamy. Add one egg and 1 teaspoon vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips. Press into the bottom of the prepared pan.
- Make the cheesecake layer: Beat the cream cheese with a hand mixer for 1 minute, or until smooth. Add sour cream, remaining 1 egg, remaining ¼ cup sugar, and remaining 1 teaspoon of vanilla and beat until smooth. It’s important to start with room temperature ingredients so there will be no lumps. Pour over cookie layer.
- Bake for about 35-45 minutes until top of cheesecake looks solid and starts to crack around the edges (mine took about 40 minutes). Cool for an hour and then refrigerate for at least three hours or overnight before cutting into bars.
- Optional topping: melt ½ cup butterscotch chips with 1 teaspoon vegetable oil on high power in 30 second increments, stirring between each, until melted and smooth. Place melted candy in a sandwich bag and cut off one tip; drizzle over cut bars.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 15, 2018