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Butterscotch Orange Cheesecake


  • 1 1/4 cups old fashioned oats, uncooked
  • 1/4 cup margarine, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons flour
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup margarine, melted
  • 1 teaspoon vanilla extract

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  1. Heat oven to 350 degrees F.
  2. Combine oats, margarine, brown sugar, and flour; press onto bottom of 9-inch springform pan. Bake for 15 minutes.
  3. Reduce oven temperature to 325 degrees F.
  4. Combine cream cheese, granulated sugar, orange peel and 1 teaspoon vanilla extract, mixing at medium speed on electric mixer until well blended.
  5. Add eggs, one at a time, mixing well after each addition; pour over crust.
  6. Bake at 325 degrees F for 1 hour and 5 minutes.
  7. Loosen cake from rim of pan. Chill.
  8. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.
  9. Remove from heat; stir in 1 teaspoon vanilla extract.
  10. Chill until slightly thickened. Spoon over cheesecake.
  11. Garnish with orange slice and fresh mint, if desired.