Chocolate Butterscotch Cheesecake 1 1/2 c Uncooked oatmeal
1/4 c Brown sugar
2 tb Flour
1/4 c Butter, melted
4 pk (8-ounce each) cream cheese, softened
3/4 c Sugar
1 ts Vanilla
4 Eggs
1 c Semi-sweet chocolate bits, melted
1/2 c Brown sugar
1/3 c Light corn syrup
1/4 c Butter, softened
1 ts Vanilla
Heat oven to 350 F. Mix oats, brown sugar, flour, and butter; press onto
bottom of 10-inch springform pan. Bake for 15 minutes. Reduce oven to 325
F. Beat cream cheese, sugar, and vanilla at medium speed until well
blended. Add eggs, one at a time, mixing well after each addition. Add
chocolate and mix well. Pour over crust. Bake 55 minutes. Turn off oven and
let cheesecake cool down with the oven. Loosen cake from rim. Chill. Mix
brown sugar, corn syrup, and butter in saucepan. Bring to a boil, stirring
constantly. Remove from heat and stir in vanilla. Refrigerate until
slightly thickened. Spoon over cheesecake.
Chocolate Butterscotch Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |