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    You are in: Home / Recipes / Butterscotch Cheesecake Recipe
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    Butterscotch Cheesecake

    1/3 Photos of Butterscotch Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    1 hrs 30 mins

    1 hrs 15 mins

    dojemi's Note:

    Discovered this recipe on a recipe site. Cook time and prep time are approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Garnish

    • 1 (8 ounce) jar caramel topping, warmed
    • 1 (8 ounce) package turtle candies, chopped

    Directions:

    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Lightly butter a springform pan.
    3. 3
      In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
    4. 4
      Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
    5. 5
      Bake for 15 minutes, then set the pan aside to cool.
    6. 6
      For 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.
    7. 7
      Remove the pan from the heat.
    8. 8
      Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
    9. 9
      Add the eggs, 1 at a time, beating for 20 seconds after each addition.
    10. 10
      Scrape down the bowl.
    11. 11
      Then add the sour cream, flour, and vanilla and beat until smooth.
    12. 12
      Add the butterscotch mixture and beat on low speed until smooth.
    13. 13
      Scrape down the bowl.
    14. 14
      Pour the filling into the prepared pan and smooth the top.
    15. 15
      Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
    16. 16
      Place the cake in the middle rack of the oven and bake for 1 hour.
    17. 17
      Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
    18. 18
      Remove the cake from the oven and place it on a wire rack to cool to room temperature.
    19. 19
      Cover the cake with foil and refrigerate for at least 4 hours or overnight.
    20. 20
      Garnish: Drizzle half of the warm caramel sauce over the cake.
    21. 21
      Sprinkle the chopped Turtle candies evenly over the caramel.
    22. 22
      Drizzle the remaining caramel over the candies.
    23. 23
      To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
    24. 24
      Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on June 25, 2008

      55

      I made this for our school year end party and to say it was a big hit is an understatement. It got nothing but raves. It is really easy to make and I will definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2008

      45

      This was my rave dessert at Superbowl last night. The top cracked a little bit, so I whipped up a chocolate ganache and used it to fill in the cracked parts. The only thing I might do different is to use a butterscotch flavor as well as the butterscotch chips to enhance the flavor a little bit. It seemed to de-intensify in flavor after baking. Thanks for posting !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2007

      55

      I am a baker and I made the cheesecake for my customers. They loved it. I found it to be very smooth and creamy. Thanks for the recipe. I did not put the turtles on the cheesecake I only drizzled caramel on the top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Butterscotch Cheesecake

    Serving Size: 1 (171 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 527.2
     
    Calories from Fat 297
    56%
    Total Fat 33.0 g
    50%
    Saturated Fat 20.5 g
    102%
    Cholesterol 130.7 mg
    43%
    Sodium 290.3 mg
    12%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 0.4 g
    1%
    Sugars 34.3 g
    137%
    Protein 6.5 g
    13%

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