Orange-Butterscotch Cheesecake
Orange-Butterscotch Cheesecake recipe
Yield
12 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 ¼ | cups |
rolled oats
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
margarine
melted |
|
| Body | |||
| 3 | packages |
cream cheese
|
|
| ¾ | cup |
sugar
granulated |
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| Topping | |||
| ½ | cup |
brown sugar
|
*
|
| ⅓ | cup |
light corn syrup
|
|
| ¼ | cup |
margarine
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 296 | ml |
rolled oats
|
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
margarine
melted |
|
| Body | |||
| 3 | packages |
cream cheese
|
|
| 177 | ml |
sugar
granulated |
|
| 1E+1 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| Topping | |||
| 118 | ml |
brown sugar
|
*
|
| 79 | ml |
light corn syrup
|
|
| 59 | ml |
margarine
melted |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃). for 15 minutes.
Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition; pour over crust.
Bake at 325℉ (160℃), 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.
Remove from heat; stir in vanilla.
Chill until slightly thickened. Spoon over cheesecake.
Garnish with orange slice and fresh mint, if desired.
