Santa’s Milk and Cookies
Santa’s Milk and Cookies
Equipment
- 1 9-inch or 10-inch Springform or Removable Bottom Pan
Ingredients
Crust
- 2 cups quick-cooking oats
- 1/2 cup melted unsalted butter
- 1/2 cup powdered (confectioner's) sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Batter
- 2 lbs softened cream cheese
- 1 cup packed light brown sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 4 eggs room temperature
Topping: Oatmeal Cookies
- 1 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup melted unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 3 cups old-fashioned oats do not use quick oats
Instructions
Crust:
- Preheat the oven to 350°Put the oats, butter, confectioner's sugar, cinnamon and salt in a food processor fitted with metal blade. Mix for 20-30 seconds until well combined and the oats clump together.Press firmly onto the bottom of the springform or removable bottom pan. Use your hand or the bottom of a glass or measuring cup.Bake for 5 minutes, remove and let cool for 5-10 minutes before filling with batter.
Batter
- Mix cream cheese on medium in stand mixer or with hand mixer until smooth. Add brown sugar and mix until well incorporated. Add syrup and vanilla. Scrape down sides of bowl and mix again, adding eggs one at a time. Mix until well incorporated. Scrape down and add mixture to the prepared crust in pan.Bake at 350° for 50-60 minutes, until set, but a little wobbly. Cool on wire rack until cool and refrigerate for at least 6 hours or over night.
Topping: Oatmeal Cookies
- Preheat oven to 350°Place parchment paper on sheet pan.In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt until incorporated.In a bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar and granulated sugar until well combined.Mix in one egg at a time and add the vanilla extract.Add the flour mixture and gently mix until just combined.Add the oats and mix until combined.Scoop dough out using a tablespoon measure and transfer to the prepared baking sheet about 2-inches apart. Bake for about 10-14 minutes, until golden brown. Make sure they can be released from the pan, by twisting them to ensure bottoms are cooked.Let cool completely before placing decoratively on the completely cooled cheesecake.
Notes
Seasonal Adaptation: Back to School Milk & Cookies
Really no change need be made, but maybe add walnuts or raisins or chocolate chips to the cookies to mix it up a bit!
Enjoy and celebrate parental freedom!
