Butterscotch Cheesecake Recipe #111442
Discovered this recipe on a recipe site. Cook time and prep time are approximate.
by dojemi
2¾ hours | 1½ hours prep
SERVES 12
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons flour
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 12 ounces butterscotch chips
- 1/4 cup heavy cream
- 16 ounces cream cheese, softened
- 1/2 cup firmly packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- 2 tablespoons flour
- 1 tablespoon vanilla extract
Garnish
- 1 (8 ounce) jar caramel topping, warmed
- 1 (8 ounce) package turtle candies, chopped
- 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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