| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Old Fashioned Oats Uncooked |
| 1/4 | c | Packed Brown Sugar |
| 24 | oz | Cream Cheese, Softened |
| 2 | t | Grated Orange Peel |
| 4 | Large Eggs | |
| 1/3 | c | Light Corn Syrup |
| 1 | t | Vanilla |
| 1/4 | c | Margarine, Melted |
| 2 | T | Unbleached All-purpose Flour |
| 3/4 | c | Granulated Sugar |
| 1/2 | c | Packed Brown Sugar |
| 1/4 | c | Margarine Melted |
INSTRUCTIONS
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 503
Calories From Fat: 303
Total Fat: 34.4g
Cholesterol: 149.9mg
Sodium: 355.9mg
Potassium: 151.6mg
Carbohydrates: 44.2g
Fiber: <1g
Sugar: 36.4g
Protein: 6.8g