Ingredients Jump to Instructions ↓

  1. 3/4 c Quick rolled oats

  2. 3/4 c Chopped walnuts or pecans

  3. 3/4 c Light brown sugar

  4. 1/2 ts Ground cinnamon

  5. 1/4 c Butter or margarine; melted

  6. 24 oz Cream cheese

  7. 1/3 c Dark brown sugar

  8. 1/3 c Dark corn syrup

  9. 5 ts Cornstarch

  10. 3 Eggs

  11. 1 Egg yolk

  12. 1 1/2 ts Vanilla extract

  13. 1 c Chocolate chips

  14. 9-inch springform pan. Bake at

  15. 18-20 minutes or until light brown. Set aside to cool. In a large bowl, combine cream cheese, brown sugar, corn syrup and corn starch. Beat with mixer until smooth. Add eggs, and egg yolk, one at time, beating well after each addition. Stir in vanilla extract. Pour mixture over crust. Bake at

  16. 350F for 15 minutes. Lower the temperature to

  17. 225F and bake for 40 minutes. Sprinkle the chocolate chips over top of cake and bake for 35 minutes or until the top no longer looks wet or shiny. Remove cake from oven and run a knife around the inside edge of pan. Turn oven off; return the cake to the oven for an additional hour. Chill, uncovered overnight. --


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