Italian Butterscotch Cheesecake with a Buttery Pecan Crust

READY IN: 2hrs 5mins
Recipe by Mirj2338

Created for the Ready Steady Cook Spring 2003 contest, this makes a dense and intense cheesecake.

Top Review by Peggy Lynn

Prepared as instructed changed nothing. Different from the traditional, but good. I always enjoy a butterscotch desert. I think this would be nice for the summertime. PeggyLynn

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. To make the crust, pulverize the pecans in the food processor.
  3. Add the flour and the butter and whiz around until combined.
  4. Press the crust into a 10 inch springform pan.
  5. Bake in the oven for 10 minutes and then remove and cool.
  6. Keep the oven going, but turn it up to 425 degrees F.
  7. To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
  8. Melt the butterscotch chips in the microwave or in a double boiler.
  9. Add to the cheese mixture and mix on medium speed until combined.
  10. Add the eggs, flour and vanilla.
  11. Mix until just combined.
  12. You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
  13. Pour the filling into the crust.
  14. Bake at 425 degrees F for 10 minutes.
  15. After 10 minutes, turn down the oven to 250 degrees F.
  16. Bake for one hour.
  17. Do not attempt to open the oven to peek at the cheesecake.
  18. After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
  19. Place the cheesecake in the refrigerator for at least 4 hours.

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