Ingredients
- NUTTY OATMEAL CRUST:
- 3/4 cup quick rolled oats
- 3/4 cup chopped walnuts or pecans
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup butter or margarine melted
- Caramel Filling:
- 24 ounces cream cheese
- 3/4 cup dark brown sugar
- 1/3 cup dark corn syrup
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- extract
- 1 1/2 cups semisweet chocolate chunks
Preparation
Step 1
To make crust. In medium size bowl, combine rolled oats, chopped nuts, brown sugar and cinnamon. Add melted butter or margarine. Stir until well combined. Press crust mixture evenly onto bottom of 9-inch spring form pan. Bake in 350° oven for 18-20 minutes, or until light brown. Cool.
To make filling in large bowl, combine cream cheese, brown sugar, corn syrup and cornstarch. Beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla extract. Pour cream cheese mixture over crust.
To bake cheesecake:
Place pan in 350° oven for 15 minutes. Reduce temperature to 225°, Bake for 40 minutes. Sprinkle top with chocolate chunks. Return to oven and bake about 35 minutes more, or until center no longer looks wet or shiny. Remove cake from oven. Run knife around inside edge of pan. Turn off oven. Return cake to oven for 1 hour more. Chill, uncovered, overnight. I would sprinkle the chips on the batter after about 15 minutes, or so, before it begins to solidify, and press them below the surface.