Chocolate butterscotch cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked oatmeal |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Flour |
| ¼ | cup | Butter, melted |
| 4 | packs | (8-ounce each) cream cheese, |
| Softened | ||
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 4 | Eggs | |
| 1 | cup | Semi-sweet chocolate bits, |
| Melted | ||
| ½ | cup | Brown sugar |
| ⅓ | cup | Light corn syrup |
| ¼ | cup | Butter, softened |
| 1 | teaspoon | Vanilla |
Directions
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.
Beware!! This is so sweet from the butterscotch, it will curl your teeth.
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