Cheesecake Recipes

Orange-Butterscotch Cheesecake
Serving Size: 10

1 1/4 cup old fashioned oats uncooked
1/4 cup margarine -- melted
1/4 cup packed brown sugar
2 tablespoon unbleached all-purpose flour
24 ounce cream cheese -- softened
3/4 cup granulated sugar
2 teaspoon grated orange peel
1 teaspoon vanilla
4 large eggs
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup margarine melted
1 teaspoon vanilla

Cooking Directions:

Combine oats, margarine, brown sugar and flour; press into bottom of
9-inch springform pan. Bake at 350 degrees F, 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 degrees, 1 hour and 5
minutes. Loosen cake from rim of pan. Chill. 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.

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