Nestle Toll House Recipe: Butterscotch Caramel Cheesecake - Very Best Baking

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This recipe is irresistable and it turned out even better than I'd ant...

Mary R., Canastota, NY on 1/10

Butterscotch Caramel Cheesecake

Who would you bake some love for?

Level: Challenging

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.

Prep: 40 min

Cooking: 1 hrs 25 min

Cooling time: 2 hrs cooling

Yields: 12 to 16 servings

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
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
4 pkgs. (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, slightly beaten
1/4 cup caramel ice cream topping
Whipped topping

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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Mary R. , Canastota, NY
January 2010

This recipe takes the cake!!

This recipe is irresistable and it turned out even better than I'd anticipated! For a Christmas gift, I received a springform pan so I searched for a unique recipe to try. My boyfriend loves butterscotch but is very fussy. Let me just say that he kept asking for more. . . . cheesecake. This recipe is definitely a keeper!.

Kaimy M. , CLANCY, MT
January 2010

Perfect New Year's Eve Dessert

This is the 2nd time I've brought this for a New Year's Eve party and both times the recipe has been requested by many. It's an easy recipe - nearly foolproof, and absolutely delicious. I made it in a 13X9 pan this year so serving was easier, and skipped the whipped cream and extra chips for garnish, and it was still wonderful..

Dina D. ,
January 2009

This cheesecake is amazing

I made this cheesecake for an assignment for my cooking class, It turned out wonderful and was served at thanksgiving for my family and was gone within two days. However, i saved a piece for my teacher and I definately got an A. :).

Read all reviews

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NUTRITION FACTS
Amount Per Serving 12 to 16 servings
Serving Size 1/12 of recipe
Calories 750
Calories from Fat. 420
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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