| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Old Fashioned Oats Uncooked |
| 1/4 |
c |
Packed Brown Sugar |
| 24 |
oz |
Cream Cheese, Softened |
| 2 |
ts |
Grated Orange Peel |
| 4 |
|
Large Eggs |
| 1/3 |
c |
Light Corn Syrup |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Margarine, Melted |
| 2 |
tb |
Unbleached All-purpose Flour |
| 3/4 |
c |
Granulated Sugar |
| 1 |
ts |
Vanilla |
| 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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