Oatmeal butterscotch chocolate chip cheesecake

Oatmeal,butterscotch,chocolate chip cheese cake

Oatmeal butterscotch chocolate chip cookie cheese cake 

I love cheese cake it is certainly one of my weaknesses. I also love Chocolate chip cookies, but of course I wanted to make something different outside of the box.  I have made Chocolate chip cookie dough cheese cake before, but this time I wanted to combine it with oatmeal and butterscotch chips.  It is a combination of what I love and what my husband loves.  he loves  oatmeal cookies with butterscotch in them. To top it off I made butterscotch sauce to pour over it, yes sugar shock I know!  I made this dessert for the heck of it to surprise my husband I have to say it was a keeper in our household. For this  dessert there are two processes  to it, the crust and then the filling.  the crust is baking process, and the filling is no bake.

Oatmeal Butterscotch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
30 minutes
Total Time
40
  • 1/2 cup butter softened, 1 stick
  • 1 teaspoon vanilla extract
  • 12 cup white sugar
  • 1/2 cup brown sugar
  • eggs
  • 3/4 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old fashioned oats
  • 6- oz package butterscotch chips
  • 6 -oz semi sweet chocolate chip

 

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
  3. Beat in eggs
  4. In a small bowl, mix the flour, sea salt and baking soda
  5. Gradually add the flour mixture to the large bowl, and mix well
  6. Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
  7. fold the batter in a 9 inch spring-form pan that is greased lightly. press down around the inside of the pan and around the sides.
  8. Bake for 30 minutes, or use a toothpick to make sure it is done if the toothpick comes out clean and not wet it is ready to be taken out of the oven.
  9. take it out to cool once the crust is cool then fill the pan with the cheese cake filing

 

Cheese cake filling :

  • 11 table spoons of unsalted butter melted
  • 2 table spoons of sugar
  • 2 8 oz of cream cheese softened at room temp.
  • 1 14 oz can of condense milk
  • 1/4 cup of lemon juice
  • 1 tsp of vanilla extract

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.

 

Butterscotch sauce:

  • 1/2 cup real dairy butter salted
  • 1 cup firmly packed brown sugar
  • 1 cup whipping cream
  • 2 tsp pure vanilla extract
  • pics sea salt optional
  1. Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavor of your sauce. I’ve used a light brown sugar in this instance because I was serving it with a molasses pudding and didn’t want to overpower the flavor of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
  2. Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
  3. Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
  4. Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

 

 

 

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