Italian Butterscotch Cheesecake with a Buttery Pecan Crust
- Reviews 1
Ready In: 2 hrs 5 mins
Serves: 16
Ingredients
Crust
- 2 cups pecans
- 1 cup flour
- 1 cup butter
Filling
- 1 lb ricotta cheese
- 1⁄2 cup brown sugar
- 1 (10 ounce) package butterscotch chips
- 4 eggs
- 1 tablespoon flour
- 2 tablespoons vanilla
Directions
- Preheat the oven to 350 degrees F.
- To make the crust, pulverize the pecans in the food processor.
- Add the flour and the butter and whiz around until combined.
- Press the crust into a 10 inch springform pan.
- Bake in the oven for 10 minutes and then remove and cool.
- Keep the oven going, but turn it up to 425 degrees F.
- To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
- Melt the butterscotch chips in the microwave or in a double boiler.
- Add to the cheese mixture and mix on medium speed until combined.
- Add the eggs, flour and vanilla.
- Mix until just combined.
- You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
- Pour the filling into the crust.
- Bake at 425 degrees F for 10 minutes.
- After 10 minutes, turn down the oven to 250 degrees F.
- Bake for one hour.
- Do not attempt to open the oven to peek at the cheesecake.
- After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
- Place the cheesecake in the refrigerator for at least 4 hours.
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