| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Semi-sweet chocolate chips |
| 1/3 |
c |
Butter or margarine |
| 1 1/2 |
c |
Oatmeal |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Brown sugar |
| 2 |
pk |
(8-oz) cream cheese |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1/2 |
c |
Semi-sweet chocolate chips |
| 1 |
c |
Caramel ice cream topping; divided |
| 1 |
tb |
Flour |
INSTRUCTIONS
CRUST
FILLING
From: Melisa Wells <MelisaLW@AOL.COM>
Date: Tue, 30 Jul 1996 15:44:00 -0400
Preheat oven to 350 degrees. Grease bottom and sides of a 9" springform
pan. For crust, melt chips and butter in large saucepan over low heat; cool
slightly. Stir in remaining ingredients, and press firmly onto bottom and
up 1" on side of pan. Bake 10 minutes and cool completely. For filling,
beat cream cheese, sugar, and vanilla until creamy. Add eggs, one at a
time. Stir in morsels. Pour over crust. Combine 1/3 c. caramel and 1 Tbsp.
flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake
40-50 minutes or until center is set; cool. Chill six hours or overnight.
Remove rim. To serve, drizzle with remaining caramel topping. Store covered
in refrigerator.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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