Butterscotch Cheesecake
photo by Chef shapeweaver
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Crust
- 236.59 ml graham cracker crumbs
- 29.58 ml flour
- 29.58 ml granulated sugar
- 59.16 ml unsalted butter, melted
-
Filling
- 340.19 g butterscotch chips
- 59.14 ml heavy cream
- 453.59 g cream cheese, softened
- 118.29 ml firmly packed light brown sugar
- 4 large eggs, at room temperature
- 236.59 ml sour cream
- 29.58 ml flour
- 14.79 ml vanilla extract
-
Garnish
- 226.79 g jar caramel topping, warmed
- 226.79 g package turtle candies, chopped
directions
- Preheat oven to 325 degrees F.
- Lightly butter a springform pan.
- In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
- Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
- Bake for 15 minutes, then set the pan aside to cool.
- For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
- Remove the pan from the heat.
- Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
- Add the eggs, 1 at a time, beating for 20 seconds after each addition.
- Scrape down the bowl.
- Then add the sour cream, flour, and vanilla and beat until smooth.
- Add the butterscotch mixture and beat on low speed until smooth.
- Scrape down the bowl.
- Pour the filling into the prepared pan and smooth the top.
- Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
- Place the cake in the middle rack of the oven and bake for 1 hour.
- Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
- Remove the cake from the oven and place it on a wire rack to cool to room temperature.
- Cover the cake with foil and refrigerate for at least 4 hours or overnight.
- Garnish: Drizzle half of the warm caramel sauce over the cake.
- Sprinkle the chopped Turtle candies evenly over the caramel.
- Drizzle the remaining caramel over the candies.
- To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
- Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
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Reviews
-
This was my rave dessert at Superbowl last night. The top cracked a little bit, so I whipped up a chocolate ganache and used it to fill in the cracked parts. The only thing I might do different is to use a butterscotch flavor as well as the butterscotch chips to enhance the flavor a little bit. It seemed to de-intensify in flavor after baking. Thanks for posting !
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RECIPE SUBMITTED BY
dojemi
United States