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Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. In a food processor, combine oats, pecans, 2 tablespoons brown sugar and cinnamon. Cover and pulse until oats and nuts are finely chopped. Add melted butter; cover and pulse just until combined. Remove 1/4 cup of the oat mixture; set aside. Press the remaining oat mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese, granulated sugar, the remaining 1/2 cup brown sugar, flour, vanilla and, if desired, orange zest with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in the eggs and 1 cup of the butterscotch chips.
Pour the cream cheese mixture into the crust-lined pan, spreading evenly. Sprinkle the reserved oat mixture and the remaining 1/4 cup butterscotch chips around the outside edge. Place the springform pan in a shallow baking pan.
Bake for 45 to 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on the rack. Cover and chill for at least 4 hours before serving.