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Butterscotch Caramel Cheesecake
  • (37)

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
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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

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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. :).

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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

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