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Butterscotch Caramel Cheesecake

Butterscotch Caramel CheesecakeA decadent cheesecake made from nutty Graham cracker crust, butterscotch morsels, cream cheese and condensed milk. Here is an easy dessert recipe for Butterscotch Caramel Cheesecake.

Ingredients:
Crust
1 3/4 cups finely crushed graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1/4 cup finely chopped pecans

Filling
1 2/3 cups butterscotch chips - divided use
1 (14-ounce) can sweetened condensed milk
4 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, slightly beaten
Whipped cream and caramel sauce for garnish (optional)

Procedures:
Preheat oven to 325°F (160°C). Wrap outside bottom and side of 9-inch springform pan with double layer of heavy-duty foil; set aside.

To make the crust, combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan. Set aside.

Remove 2 tablespoons of morsels and set aside for garnish. Combine milk and remaining morsels in medium saucepan and cook over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

Beat cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. Add eggs, beat just until combined. Pour into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water half way up side of spring-form pan.

Bake for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. Pull foil away from pan and lift spring-form pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight to set completely.

Remove side of pan and place the cheese cake on a cake rack or serving platter. Top a slice of cheesecake with whipped cream, drizzle with caramel sauce and sprinkle with reserved morsels, if desired.

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