Definitely one of the more interesting cheesecakes that I have ever made. I was a little nervous that it may be too sweet, but the orange does an amazing job of counteracting the sweetness of the butterscotch. The oatmeal crust is delicious and a great deviation from the traditional but delicious cookie-based crust of many cheesecakes.
Ingredients:
Crust:
1 1/4 Cups Quick Oats (uncooked)
1/4 Cup Brown Sugar (packed)
2 Tbsp Flour
1/4 Cup Butter (melted)
Filling:
2 -8 oz packages Cream Cheese (softened)
2/3 Cup Sugar
2 Eggs
1 Cup Butterscotch Chips (melted)
1 tsp Orange Emulsion (may substitute 2 tsp grated orange peel)
1/3 Cup Heath pieces
Directions:
Combine the oats, brown sugar, flour and butter. Press into the bottom of 9-in springform pan. Bake at 350 degrees for 15 minutes.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add the eggs one at a time mixing well after each. Blend in the remaining ingredients.
Remove crust from the oven and pour the filling on top. Bake at 350 degrees for about 35 minutes. Cool before removing the rim of the pan and chill before serving. Enjoy.
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| Combine all ingredients for the crust |
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| Press into the springform pan |
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| Blend well the cream cheese, sugar and eggs |
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| Add the remaining ingredients and thoroughly mix |
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| Pour the filling over the cooked crust |
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| Remove from the oven and cool |
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| Chill before serving and enjoy! |
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