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Orange-Butterscotch Cheesecake recipe

A delicious orange cheesecake with an oat-crumbcrust and topped with a homemade butterscotch sauce.

Recipe: Orange-ButterscotchCheesecake

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.

    Creamy Orange Cheesecake

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  • Comments

    1 Comment


    If you find a place where eating cheesecake is a job and there is an extra position, please let me know! I will drop everything and come running! This looks sinfully delicious. I am pinning to try! Your cake looks absolutely amazing that butterscotch sauce seems to be calling my name! With food like that, who cares about another batch of macarons wasted ?? Thanks for your lovely contribution to this week s Fiesta Friday party with cakes like these, who needs calories!

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