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Butterscotch Caramel Cheesecake Recipe

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This recipe for Butterscotch Caramel Cheesecake is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º. 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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