Contributed By: melissam717
http://www.recipezaar.com/Butterscotch-Cheesecake-111442
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Ingredients
Crust
1 cup Graham cracker crumbs
2 tablespoons Flour
2 tablespoons Granulated sugar
4 tablespoons Unsalted butter, melted
Filling
12 ounces Butterscotch chips
1/4 cup Heavy cream
16 ounces Cream cheese, softened
1/2 cup Firmly packed light brown sugar
4 large eggs, at Room temperature
1 cup Sour cream
2 tablespoons Flour
1 tablespoon Vanilla extract
Garnish
1 (8 ounce) jar Caramel topping, warmed
1 (8 ounce) package Turtle candies, chopped
Preparation
1Preheat oven to 325 degrees F.
2Lightly butter a springform pan.
3In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
4Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
5Bake for 15 minutes, then set the pan aside to cool.
6For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
7Remove the pan from the heat.
8Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
9Add the eggs, 1 at a time, beating for 20 seconds after each addition.
10Scrape down the bowl.
11Then add the sour cream, flour, and vanilla and beat until smooth.
12Add the butterscotch mixture and beat on low speed until smooth.
13Scrape down the bowl.
14Pour the filling into the prepared pan and smooth the top.
15Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
16Place the cake in the middle rack of the oven and bake for 1 hour.
17Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
18Remove the cake from the oven and place it on a wire rack to cool to room temperature.
19Cover the cake with foil and refrigerate for at least 4 hours or overnight.
20Garnish: Drizzle half of the warm caramel sauce over the cake.
21Sprinkle the chopped Turtle candies evenly over the caramel.
22Drizzle the remaining caramel over the candies.
23To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
24Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
Cook's Notes
Nutrition Information