Butterscotch Caramel Cheesecake

Butterscotch Caramel Cheesecake

Prep:
40 mins
Cooking:
85 mins
Level:
Challenging
Cooling:
120 mins
Yields:
12 to 16 servings

Looking for a decadent dessert sure to get a standing ovation, this rich and creamy Butterscotch Caramel cheesecake will be the star! This winning recipe comes to us from Tracey Thomas of Kansas City, Missouri.

Ingredients

Directions

PREHEAT oven to 325° F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavy-duty foil.

FOR CRUST:
COMBINE
graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.

FOR FILLING:
REMOVE
2 tablespoons of morsels and set aside for garnish. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

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

BAKE for 1 1/4 to 1 1/2 hours 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 wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

TO SERVE: Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 750
  • Calories from Fat 420

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 47g 72%
  • Saturated Fat 29g 145%
  • Cholesterol 175mg 59%
  • Sodium 450mg 19%
  • Carbohydrates 69g 23%
  • Dietary Fiber .5g 3%
  • Sugars 54g
  • Protein 12g
  • Vitamin A 25%
  • Vitamin C 0%
  • Calcium 20%
  • Iron 10%

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