A delicious orange cheesecake with an oat-crumbcrust and topped with a homemade butterscotch sauce.
1 1/4 cups quick-cooking oats 1/2 cup butter or margarine, melted – divided use 3/4 cup firmly packed brown sugar – divided use 2 tablespoons all-purpose flour 3 (8-ounce) packages cream cheese, softened 3/4 cup granulated sugar 2 teaspoons grated orange peel 2 teaspoons vanilla extract – divided use 4 large eggs 1/3 cup light corn syrup
Combine quick cooking oatmeal (uncooked),1/4 cup melted butter, 1/4 cup brown sugar, and flour; pressinto bottom of a 9-inch springform pan. Bake at 350°F (175°C)for 15 minutes. Cool.
In a bowl, combine softened cream cheese,sugar, grated orange peel, and 1 teaspoon vanilla. Beat at mediumspeed with an electric mixer until well blended. Add eggs, oneat a time, mixing well after each addition; pour over the crust.
Bake at 325°F (160°C) for 1 hourand 5 minutes.
Loosen the cake from the sides, cool toroom temperature and then chill.
Combine remaining brown sugar, light cornsyrup, and remaining 1/4 cup butter in a saucepan; bring to aboil, stirring constantly. Remove from the heat and stir in remainingvanilla. Chill until slightly thickened then spoon over the cheesecake.
Makes 12 servings.
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