Try this Orange-Butterscotch Cheesecake recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 558 | ||
Calories from Fat: 343 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 149.3mg | 46 % | |
Sodium 406.3mg | 14 % | |
Potassium 169.2mg | 4 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 49.8g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 558
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