Oatmeal Butterscotch Cookie Cheesecake

Years ago when I used to be a librarian, I went through a cheesecake phase.  Meaning I made a large variety of cheesecakes, especially ethnic ones.  While this recipe doesn't fit that bill, it does fill the cheesecake void.  I love that this isn't the classic chocolate or regular cheesecake.  I don't see a lot of butterscotch recipes either.  The same plain cheesecake recipe surfaces but I prefer having the flavor already in my slice.  Not that I have a problem with cherry cheesecake, but that it's messier than I'd like.  The fruit flavors are best done simply so they don't always give off a great impression outside of their season.  This is perfect for winter when finding fresh fruits in season is a little more difficult. 

This recipe is from the Better Homes and Gardens Baking cookbook.  It turned out pretty darn well, but was a bit sweet for me.   I changed the nuts to almonds.  I'd also recommend changing the 1/2 cups of sugar to 1/3 cups and reducing the amount of butter in the crust to 1/3 cup also.  When baking the crust, butter leaked out all over the baking sheet.  This doesn't typically happen when I make a cheesecake and reducing the butter will fix this issue.

Oatmeal Butterscotch Cookie Cheesecake

3 (8 oz) packages cream cheese, at room temperature
3 eggs
2 cups rolled oats
1/2 cup almonds
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup butter,  melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon finely shredded orange peel
1/4 cup milk
1 1/4 cups butterscotch chips

Preheat oven to 350 degrees.  For the crust, in a food processor combine oats, almonds, 2 tablespoons brown sugar and cinnamon.  Pulse, pour in melted butter and pulse.  Remove 1/4 cup of the mixture and set aside.  Press remaining into the bottom of a 9-inch springform pan and 1 inch up the sides.

Beat cream cheese, granulated sugar, remaining 1/2 cup brown sugar, flour, vanilla and orange peel with a mixer until combined.  Beat in milk until smooth.  Beat in eggs, stir in 1 cup butterscotch pieces.  Pour filling into the pan, spreading evenly.  Sprinkle with reserved oat mixture and 1/4 cup butterscotch pieces around the edge.  Place springform pan on baking sheet.

Bake for 45-50 minutes or until a 2 1/2-inch area around the outside edge appears set.

Cool on a wire rack completely and then chill several hours in the fridge before serving.

Wholesome Wednesday: Individual S'more Cheesecakes

I love s'mores!  But its hard to have them all year around as it gets pretty cold here in Chicago.  It's currently pretty cold here now, brr!

That made me think what if I could have a s'more any time of the year.  Also what if it could be healthy too?

Well this recipe combines all those things.  You get a decadently rich tasting s'more in the form of a healthy mini cheesecake!  That's right, I said healthy cheesecake.  No, it's not a trick.  You can easily have a healthy cheesecake if you use greek yogurt to replace some of the cream cheese.  Greek yogurt is awesome in this regard because it bakes the same as cream cheese would.

The s'mores flavors in this recipe come from Capella Flavor Drops.  With Capella flavor drops you get intense flavor with none of the extra calories.  I also added food coloring to the layers to highlight the flavors.

Individual S'mores Cheesecakes

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted

Filling
1 (8 oz.) package cream cheese, room temperature
1 1/2 cup  chobani greek yogurt
1 teaspoon vanilla
3 tablespoons flour
2 eggs
1/2 cup sugar
14 Double Chocolate Capella Flavor Drops
12 Marshmallow Capella Flavor Drops
18 Graham Cracker Capella Flavor Drops

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.

In a mixing bowl, combine together crust ingredients.  Using a tablespoon sized scoop, measure a heaping tablespoon into the bottom of each muffin cup.  Press crust down and slightly up the sides of the cup.  Set aside.

In another mixing bowl, beat cream cheese, chobani yogurt and sugar until smooth.  Add vanilla and flour.  Mix well.  Beat in eggs one at a time.

Split cheesecake filling into 3 separate bowls.  Make one bowl for each flavor, one chocolate, one marshmallow and one graham cracker, mix well.  If you want use food coloring on the layers so they stand out.  I did this to show that there were layers.  Layer the flavors starting with chocolate, then marshmallow and ending with graham cracker on top.

Bake for 20 minutes or until centers are set.  Cool to room temperature.  Either refrigerate or serve warm.

Susie Savors:  These mini cheesecakes are the perfect size.  Just enough of a treat to satisfy your cravings, yet as a dessert they are not going straight to your hips.  Using flavor drops allows you to have the same flavors without all the same calories.  The best part is that you can have a s'more without a campfire.

*Capella Flavor Drops provided me with their product for this recipe.  All opinions are my own.*