Butterscotch Cheesecake

Recipe by dojemi
READY IN: 2hrs 45mins




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