A creamy cheesecake filling is layered with iced oatmeal cookies, cinnamon sugar, caramel, and topped with more caramel. It's THE perfect cheesecake recipe for cinnamon roll lovers!
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1 9-inch springform pan
1 rubber spatula
1 Offset spatula
For the crust
1 ½ cupsiced oatmeal cookies finely crushed into crumbs
2 tbspdark brown sugar
For the filling
2tsppure vanilla extract
¼cupall purpose flour
1cupfinely crushed cookies same cookies as used in the crust
¼ cupcaramel sundae topping
Preheat the oven to 325ºF and place a pan of water on the bottom rack.Mix together the cinnamon sugar ingredients and set aside.
Mix together cookie crumbs, melted butter and brown sugar in a small bowl. Press the mixture into the bottom of an 9-inch spring form pan. Then spray the sides of the pan with cooking spray. Set aside.
In a large mixing bowl fitted with a whisk attachment, combine cream cheese, sugar and sour cream and beat on medium speed until smooth approximately 4-5 minutes, scraping down the sides and also bottom of the bowl at least twice during the process.
Add the eggs, vanilla and flour and beat on medium speed until thoroughly combined, about 3 minutes.
Spoon 1/3 of the filling into the pan and sprinkle 1/3 of the cookie crumbs. on top. Drizzle with caramel sauce and sprinkle 1/3 of the cinnamon/sugar mixture over the whole layer.
Repeat layers two more times until all ingredients have been used.
Bake for 50-55 minutes or until cheesecake pulls away from the sides about 2 inches and is slightly wiggly in the middle. Turn the oven off, leaving the door slightly open and allow the cheesecake to cool enough so that it can be removed from the oven with the use of oven mitts.
Allow to cool to room temperature and then refrigerate overnight. Slice and drizzle with more caramel sauce if desired before serving. Enjoy!