Italian Butterscotch Cheesecake with a Buttery Pecan Crust

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement