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“Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. She gives very good directions, so don't let the number of steps scare you away.”
READY IN:
2hrs
YIELD:
1 9-inch cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 dregees.
  2. Grease a 9-inch spring-form pan.
  3. For crust:
  4. Combine crumbs and butter in medium bowl.
  5. Press onto bottom and 1 inch up side of prepared pan.
  6. For filling:
  7. Beat cream cheese and granulated in large mixer bowl until smooth.
  8. Add sour cream, flour, vanilla extract and mix well.
  9. Add eggs, beat on low speed until combines.
  10. Melt butterscotch morsels in medium, uncovered, microwave-safe bowl on high for 1 minute.
  11. Morsels may retain some of their shape.
  12. If necessary, microwave at additional 10 to 15 second intervals until melted.
  13. Add 1 1/2 cups batter into melted butterscotch morsels, stir.
  14. Pour into crust.
  15. Repeat procedure with semi-sweet chocolate morsels.
  16. Carefully spoon over butterscotch layer.
  17. Melt white chocolate morsels in small, uncovered, microwave-safe bowl as stated above.
  18. Blend melted white morsels into remaining batter in mixer bowl.
  19. Carefully spoon over semi-sweet layer, covering completely.
  20. Bake for 1 hour 10 to 15 minutes or until is almost set.
  21. Cool in pan on wire rack for 10 minutes.
  22. Run knife around edge of cheesecake.
  23. Let stand for 1 hour.
  24. For topping:
  25. Place each flavor of morsels separately in three, small heavy-duty plastic bags.
  26. Microwave on high power for 20 seconds, knead bags to mix.
  27. Microwave at additional 10-second intervals, kneading until smooth.
  28. Cut a small hole in corner of bag, squeeze to drizzle over cheesecake.
  29. Refrigerate for at least 3 hours or overnight.
  30. Remove side of pan.
  31. Serve.

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