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Dairy
Medium
1 Hour, 30 Minutes
Diets 
A bright and different cheesecake from the Heimishe Cookbook, perfect for Shavuot. Rich cream cheese batter with orange zest, topped with an easy homemade butterscotch sauce and an apricot-brandy glaze. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 and 1/4 cups oats
2 ounces margarine, melted
1/4 cup brown sugar
2 teaspoons flour
3 (8-ounce) packages cream cheese
1 and 1/2 cups sugar
2 teaspoons grated orange rind
1 teaspoon Gefen Vanilla
4 eggs
1/2 cup brown sugar
1/3 cup Haddar Light Corn Syrup
2 ounces margarine
1 teaspoon Gefen Vanilla
10 ounces Tuscanini Apricot Jam
1 teaspoon Jelinek Bohemian Apricot Brandy or other liquor
Combine margarine, oats, brown sugar and flour. Press into nine-inch pan. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes.
Blend cream cheese, sugar, rind and vanilla. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350 degrees Fahrenheit for one hour. Allow to cool, then chill in the refrigerator.
In small saucepan, combine sauce ingredients, stirring constantly until mixture boils. Chill until slightly thickened.
Remove cheesecake from pan. Spread butterscotch sauce over cheesecake. Garnish with orange slices.
In a small pot, bring jam and brandy to a boil. Cool and spread over cake.
Photography and Styling by Sarah Husney
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Wonderful! What a great combination of flavors, and easy too! We’ll be keeping this recipe! Thank you ladies!