Decadent Butterscotch Caramel Cheesecake
Savor the rich and creamy flavors of this decadent butterscotch caramel cheesecake. A velvety smooth filling with a hint of butterscotch, topped with a luscious caramel sauce and finished with a dollop of whipped topping.
Ingredients
Ingredients | |
|---|---|
| 1 ¾ | cups finely crushed graham cracker crumbs |
| ⅓ | cup butter, melted |
| ¼ | cup granulated sugar |
| ¼ | cup finely chopped pecans |
| 1 | (11 ounce) package butterscotch chips |
| 1 | (14 ounce) can sweetened condensed milk |
| 4 | packages (8 ounce) packages cream cheese, softened |
| ½ | cup granulated sugar |
| ¼ | cup all-purpose flour |
| 2 | teaspoons vanilla extract |
| 4 | large eggs, slightly beaten |
| ¼ | cup caramel ice cream topping |
| whipped topping (to garnish) | |
Instructions
For Preparation | |
|---|---|
| 1. | Preheat the oven to 325 degrees. Wrap the outside bottom and side of a 9-inch springform pan with a double layer of heavy-duty foil. |
| 2. | In a medium bowl, combine the finely crushed graham cracker crumbs, melted butter, granulated sugar, and chopped pecans. Press the crumb mixture onto the bottom and 1 inch up the sides of the prepared pan. |
For Filling and Baking | |
| 1. | Remove 2 tablespoons of the butterscotch chips to reserve for garnish. Heat the remaining chips and condensed milk in a medium saucepan over low heat until the chips are melted and the mixture is smooth. Remove from heat and cool to room temperature. |
| 2. | In a large mixing bowl, beat the softened cream cheese, granulated sugar, flour, and vanilla extract until combined. Add the butterscotch mixture and beat until smooth. Then add the slightly beaten eggs and beat until just combined. |
| 3. | Pour the filling into the prepared pan. Place the pan in a large roasting pan and fill the roasting pan with warm water until halfway up the side of the springform pan. |
| 4. | Bake for 1 1/4 to 1 1/2 hours, or until a 2 1/2-inch area around the outside edge appears set when gently shaken. |
Final Steps | |
| 1. | Remove the cheesecake from the water bath. Pull the foil away from the pan, lift the springform pan out of the foil, and place it on a wire rack to cool for 15 minutes. Run a knife around the edge of the cheesecake, then cover and refrigerate for 6 hours or overnight. |
| 2. | To serve, remove the sides of the pan. Spread caramel ice cream topping over the top of the cheesecake. Pipe the outer edge with whipped topping and garnish with the reserved butterscotch chips. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 719.1 kcal |
| Protein | 11.2 g |
| Fat | 46 g |
| Carbohydrates | 67.5 g |
| Fiber | 0.7 g |
| Sugar | 54.4 g |
Published on Aug 10, 2024 by Luminița