Surfas Culinary District is a foodie lovers paradise, they have everything…I mean any and everything one could possible need for creating wonderful meals.
If you’re lucky enough to live in California, stop by one of their many locations, if not, shop online and be prepared to spend hours on their website!
I could not contain my joy of winning a Vitamix which meant I needed to use it immediately, which lead me to creating my Chewy Oatmeal Cookie Cheesecake.
I baked my cheesecake for about 2 hours and 15 minutes, then I allowed it to cool at room temperature for about 4 hours.
Refrigerate and allow the cheesecake to chill overnight. I like to allow my cheesecakes to chill for about a day in a half. I know it appears like a long time, believe me when I tell ya, it’s worth waiting for.
The cheesecake has been chilling for almost 2 days and it’s ready to EAT!
Imagine a chewy oatmeal cookie, slathered in rich cheesecake, yes…it’s that good!
Chewy Oatmeal Cookie Cheesecake
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes plus chilling time
1 batch oatmeal cookie dough
5 large eggs, room temperature
2 cups sour cream, room temperature
4 8-ounce packages Philadelphia cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
whipped cream to top
For the Chewy Oatmeal Cookies:
3 cups oatmeal, quick cooking
2 cups flour
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, room temperature
1 tablespoon honey
1 tablespoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
To prepare oatmeal cookies, in a mixer beat butter and sugar together until creamed about 3 minutes, add eggs, honey and vanilla, beat 2 minutes more.
Mix flour, baking soda, salt, and cinnamon. Add to cream mixture in 3 batches, mixing 20 seconds after each batch. Add oatmeal and beat 20 more seconds.
Allow batter to chill for about 1 hour before using for cheesecake.
To prepare cheesecake, butter a spring form pan or spray with nonstick cooking spray.
Place oatmeal cookie batter into the bottom and sides of pan, use the back of a measuring cup, tap mixture on the bottom and up the sides of the spring form pan.
This is enough mixture to go halfway up the sides of the pan. Bake for 15 minutes, set aside to cool.
Reduce oven temperature to 300 degrees.
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan.
In a bowl, beat the eggs and sour cream until well blended about 1 minute. Pour into the Vitamix.
Add the cream cheese with the butter to the Vitamix, mix about 1 minute, set to #3 are medium high on traditional blender.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest to Vitamix and mix thoroughly on #3-#4 for about 1-2 minutes more.
Pour into the prepared spring form pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring form pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan.
Let stand at room temperature until completely cool, about 4 hours. Place cheesecake in the refrigerator uncovered and chill overnight.
To serve cheesecake, take a boiling cup of hot water, place knife in hot water and dry, cut one side, dip knife in water again, dry and cut again. Perfect cut!