Oatmeal butterscotch chocolate chip cheesecake

Oatmeal,butterscotch,chocolate chip cheese cake

Oatmeal butterscotch chocolate chip cookie cheese cake 

I love cheese cake it is certainly one of my weaknesses. I also love Chocolate chip cookies, but of course I wanted to make something different outside of the box.  I have made Chocolate chip cookie dough cheese cake before, but this time I wanted to combine it with oatmeal and butterscotch chips.  It is a combination of what I love and what my husband loves.  he loves  oatmeal cookies with butterscotch in them. To top it off I made butterscotch sauce to pour over it, yes sugar shock I know!  I made this dessert for the heck of it to surprise my husband I have to say it was a keeper in our household. For this  dessert there are two processes  to it, the crust and then the filling.  the crust is baking process, and the filling is no bake.

Oatmeal Butterscotch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
30 minutes
Total Time
  • 1/2 cup butter softened, 1 stick
  • 1 teaspoon vanilla extract
  • 12 cup white sugar
  • 1/2 cup brown sugar
  • eggs
  • 3/4 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old fashioned oats
  • 6- oz package butterscotch chips
  • 6 -oz semi sweet chocolate chip


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
  3. Beat in eggs
  4. In a small bowl, mix the flour, sea salt and baking soda
  5. Gradually add the flour mixture to the large bowl, and mix well
  6. Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
  7. fold the batter in a 9 inch spring-form pan that is greased lightly. press down around the inside of the pan and around the sides.
  8. Bake for 30 minutes, or use a toothpick to make sure it is done if the toothpick comes out clean and not wet it is ready to be taken out of the oven.
  9. take it out to cool once the crust is cool then fill the pan with the cheese cake filing


Cheese cake filling :

  • 11 table spoons of unsalted butter melted
  • 2 table spoons of sugar
  • 2 8 oz of cream cheese softened at room temp.
  • 1 14 oz can of condense milk
  • 1/4 cup of lemon juice
  • 1 tsp of vanilla extract

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.


Butterscotch sauce:

  • 1/2 cup real dairy butter salted
  • 1 cup firmly packed brown sugar
  • 1 cup whipping cream
  • 2 tsp pure vanilla extract
  • pics sea salt optional
  1. Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavor of your sauce. I’ve used a light brown sugar in this instance because I was serving it with a molasses pudding and didn’t want to overpower the flavor of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
  2. Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
  3. Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
  4. Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.





Oatmeal Cookie pumpkin cream cheese whoopie pies

oatmeal cookie pumpkin cream cheese whoopie pie

Alright another fun recipe with more pumpkin to share. I recently shared another pumpkin recipe, due to the fact my dear husband bought so much pumpkin puree that I found hanging in one of our cupboards. Growing up as a little kid my parents did not have a whole lot of money so my mom always taught me never let anything go to waste. It has been imbedded in my head for years, and so whenever I see something that needs to be used I think of some kind of quick recipe.

Oatmeal Cookie pumpkin cream cheese whoopie pies are so addictive I could not help myself I had to eat more then one while baking talk about sugar rush. The sandwhich was just so comforting to me brought me back to childhood when my mom would always bake around the Fall time. Love love love that time of the year and I just can not wait for it to get here any sooner.

I have to say I am not a big fan of oatmeal cookies, but this recipe changed that for me I finally found a recipe to die for, chewy and filled with the spice of pumpkin pie. you got to try this and really it does not take that long to make.


Oatmeal Sandwich Cookies

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground Saigon  cinnamon, ginger, nutmeg, all spice, cloves,
  • 1 and 2/3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground Saigon Cinnamon
  • 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
  • 2 – 2 and 1/2 cups confectioners’ sugar, sifted
  • 1/4 cup all-purpose flour (to thicken, as needed)


  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not over mix.
  2. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold– so don’t skip this step.
  3. Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 12 to 14 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 – 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.