"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butterscotch Caramel Cheesecake Recipe

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This recipe for Butterscotch Caramel Cheesecake, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Kiely
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
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:
11 oz package of butterscotch morsels, divided
14 oz can sweetened condensed milk
4 - 8 oz blocks of cream cheese, softened
1/2 cup granulated sugar
1/4 cup flour
2 tsps vanilla extract
4 large eggs, slightly beaten
1/4 caramel ice cream topping
whipped topping

Directions:
Directions:
Preheat oven to 325. Wrap outside bottom and side of 9 inch springform pan with double layer of heavy duty foil.

For crust: Combine all crust ingredients in a medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.

For filling: remove 2 tblsps of morsels and set aside for garnish. Heat milk and remaining morsels in a medium saucepan over low heat until the morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

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

Bake for 75 to 90 minutes 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 springform pan out of foil to a wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

Personal Notes:
Personal Notes:
To serve: remove side of springform pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels.

 

 

 

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