Oatmeal Butterscotch Cookie Cheesecake

Oatmeal-Butterscotch Cookie Cheesecake
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


  • 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


  1. 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.

  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 (per serving)

580 Calories
39g Fat
50g Carbs
8g Protein
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.

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