|
|
Orange Butterscotch Cheesecake
1-1/4 C. rolled oats
1/4 C. butter or margarine, melted
1/4 C. firmly packed brown sugar
2 T. all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 C. sugar
2 t. grated orange rind
1 t. vanilla extract
4 eggs
1/2 C. firmly packed brown sugar
1/3 C. corn syrup
1/4 C. butter or margarine, melted
1 t. vanilla extract
Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
In a medium bowl, combine oats, butter, brown sugar, and flour; mix thoroughly.
Press onto bottom of prepared
springform pan.
Bake for 15 minutes. Cool.
Reduce oven temperature to 325°F.
In a large mixing bowl, combine cream cheese, sugar, orange rind, and vanilla;
beat until smooth and well blended.
Add eggs, one at a time, beating well after each addition. Pour into prepared
crust.
Bake for 65 minutes. Loosen cheesecake from rim of springform pan. Chill for 2
hours.
In a small saucepan, combine brown sugar, corn syrup, and butter; heat, stirring
constantly, until mixture boils.
Remove from heat; stir in vanilla. Let cool. Spoon over cheesecake.
|
|
