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Oatmeal-Butterscotch Cookie Cheesecake

Makes: 12 servings
Prep 25 mins Stand 30 mins Bake 350°F 45 mins Cool 2 hrs Chill 4 hrs
Oatmeal Butterscotch Cookie Cheesecake
Ingredients
  • 3 8  ounce packages  cream cheese
  • 3  eggs, lightly beaten
  • 2  cups  rolled oats
  • 1/2  cup  broken pecans
  • 2  tablespoons  packed brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 1/2  cup  butter, melted
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 2  tablespoons  all-purpose flour
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  finely shredded orange peel (optional)
  • 1/4  cup  milk
  • 1 1/4  cups  butterscotch-flavor pieces
Directions

1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. For crust, in a food processor combine oats, pecans, 2 tablespoons brown sugar, and cinnamon. Cover and process with on/off pulses until oats and nuts are finely chopped. Add melted butter; cover and process with on/off pulses just until combined. Remove 1/4 cup of the oat mixture; set aside. Press the remaining oat mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan.

2. In a large mixing bowl beat cream cheese, granulated sugar, 1/2 cup brown sugar, flour, vanilla, and, if desired, orange peel with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs and 1 cup of the butterscotch pieces.

3. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle the reserved oat mixture and the remaining 1/4 cup butterscotch pieces around outside edge. Place springform pan in a shallow baking pan.

4. Bake for 45 to 50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours before serving.

Nutrition Facts (Oatmeal Butterscotch Cookie Cheesecake)
  • Servings Per Recipe 12,
  • cal. (kcal) 580,
  • Fat, total (g) 39,
  • chol. (mg) 130,
  • sat. fat (g) 23,
  • carb. (g) 50,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 37,
  • pro. (g) 8,
  • vit. A (IU) 1069,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 291,
  • Potassium (mg) 190,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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