Real Recipes From Real Home Cooks ®

butterscotch cheesecake

★★★★★ 1
a recipe by
Nancy Allen
Wentzville, MO

This cheesecake melts in your mouth and is topped with caramel topping and chopped up turtle candies.

★★★★★ 1
serves 12 servings
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For butterscotch cheesecake

  • 1 c
    graham cracker crumbs
  • 2 Tbsp
  • 2 Tbsp
  • 4 Tbsp
    (1/2 stick) unsalted butter, melted
  • 12 oz
    butterscotch chips
  • 1/4 c
    heavy cream
  • 16 oz
    cream cheese, softened
  • 1/2 c
    firmly packed light brown sugar
  • 4 lg
    eggs, at room temperature
  • 1 c
    sour cream
  • 2 Tbsp
  • 1 Tbsp
    pure vanilla extract
  • garnish with 1 8oz. jar caramel topping, warmed & 1 8oz. pkg. turtle candies, chopped

How To Make butterscotch cheesecake

  • 1
    Preheat oven to 325F. Lightly butter a 9 inch springform pan. Make the crust-In a bowl, mix graham cracker crumbs, flour, and sugar and stir in the melted butter until well blended.
  • 2
    Press the crust over the bottom and a little bit up the sides of pan. Bake for 15 minutes, then set pan aside to cool.
  • 3
    Make the filling-In the top of a double boiler set over barely simmering water, melt the butterscotch chips with the heavy cream, stir this until smooth and creamy. Remove pan from heat.
  • 4
    Put cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed. Add the eggs, one at a time, beating 20 seconds after each addition. Scrape bowl, then add sour cream, flour and vanilla and beat until smooth.
  • 5
    Add the butterscotch mixture, and beat on low speed until smooth. Scrape the bowl down. Pour the filling into pan with baked crust and smooth the top.
  • 6
    Fill a 2 quart baking pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off oven and leave the cake in for 1 more hour with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for 4 hours or overnight.
  • 7
    Garnish- Drizzle half the warm caramel sauce over the cake. Sprinkle the chopped turtle candies evenly over the caramel. Drizzle rest of caramel sauce over candies. Transfer to Plate, remover sides of springform pan. Slice cake with a sharp, thin knife for clean cut.

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