Butterscotch Caramel Cheesecake
- 1 3/4 cups Graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1/4 cup finely chopped pecans
- 1 (11 ounce) package butterscotch flavored morsels, divided
- 1 can sweetened condensed milk
- 4 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1/4 cup caramel ice cream topping
- Whipped topping
- Wrap outside bottom and side of 9-inch springform pan with a double layer of
heavy duty aluminum foil.
- Combine Graham cracker crumbs, butter, sugar and nuts in a medium bowl. Press
crumb mixture onto bottom and 1 inch up side of prepared pan. Set aside.
- Remove 2 tablespoons butterscotch morsels and set aside for garnish.
- Heat milk and remaining butterscotch morsels in a medium saucepan over low heat
until morsels are melted and mixture is smooth. Remove from heat. Cool to room temperature.
- Beat cream cheese, sugar, flour and vanilla in a large mixing bowl until combined.
- Add butterscotch mixture. Beat until smooth.
- Add eggs. Beat just until combined.
Pour into prepared pan. Place pan in large roasting pan. Fill roasting pan with
warm water halfway up side of springform pan.
- Bake at 325 degrees F for 1 1/4 to
1 1/2 hours or until 2 1/2 inch area around outside edge appears set when gently
- Carefully remove cheesecake from water. Pull foil away from pan and lift
springform pan out of foil to wire rack. Cool on wire rack for 15 minutes.
- Run knife
around edge of cheesecake. Cover. Refrigerate for 6 hours or overnight.
- To serve, remove sides of pan. Spread caramel topping over top of cheesecake.
Pipe outer edge of cheesecake with whipped topping. Garnish with reserved butterscotch
Yields 12 to 16 servings.