Recipes and Cooking Oatmeal Butterscotch Cookie Cheesecake 4.7 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 16, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Stand Time: 30 mins Bake Time: 45 mins Cool Time: 2 hrs Chill Time: 4 hrs Total Time: 7 hrs 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 8 ounce packages cream cheese 3 eggs, lightly beaten 2 cup rolled oats ½ cup broken pecans 2 tablespoon packed brown sugar ½ teaspoon ground cinnamon ½ cup butter, melted ½ cup granulated sugar ½ cup packed brown sugar 2 tablespoon all-purpose flour 1 teaspoon vanilla ½ teaspoon finely shredded orange peel (optional) ¼ cup milk 1 ¼ cup butterscotch-flavor pieces Directions Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 580 Calories 39g Fat 50g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 580 % Daily Value * Total Fat 39g 50% Saturated Fat 23g 115% Cholesterol 130mg 43% Sodium 291mg 13% Total Carbohydrate 50g 18% Total Sugars 37g Protein 8g Calcium 131.3mg 10% Iron 1.3mg 7% Potassium 190mg 4% Folate, total 20.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.