Orange-butterscotch cheesecake
Yield: 6 Servings MMM
Ingredients:
- 1 1/4 c Old fashioned or quick oats
- 1/4 c Packed brown sugar
- 2 tb Flour
- 1/4 c Margarine melted MMMMM----------------------------BODY---------------------------------
- 3 pk 8-ounce cream cheese soften
- 3/4 c Granulated sugar
- 2 ts Grated orange peel
- 1 ts Vanilla
- 4 ea Eggs MMMMM--------------------------TOPPING-------------------------------
- 1/2 c Packed brown sugar
- 1/3 c Light corn syrup
- 1/4 c Margarine melted
- 1 ts Vanilla
Instructions:
BASE: Combine oats brown sugar flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350 15 minutes. BODY: 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 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: 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.
