Ingredients for Butterscotch Caramel Cheesecake
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- Granulated Sugar
- Pecans
- 12 ounces butterscotch chips
- Sweetened Condensed Milk
- 16 ounces cream cheese (softened)
- All Purpose Flour
- Vanilla Extract
- 4 large eggs
- Caramel Ice Cream Topping
- Whipped topping (optional)
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How to Make Butterscotch Caramel Cheesecake
- Preheat oven to 325°F (160°C).
- Wrap the outside bottom and sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, ¼ cup granulated sugar, and ½ cup chopped nuts (optional).
- Press the crumb mixture firmly onto the bottom and 1 inch up the sides of the prepared pan.
- Filling: In a medium saucepan, combine 12 ounces butterscotch chips and 14 ounces sweetened condensed milk. Reserve 2 teaspoons of butterscotch chips for garnish.
- Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth. Remove from heat and let cool to room temperature.
- In a large bowl, beat together 16 ounces cream cheese (softened), ¾ cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract until smooth and creamy.
- Add the cooled butterscotch mixture to the cream cheese mixture and beat until well combined.
- Add 4 large eggs one at a time, beating until just combined after each addition. Do not overmix.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough warm water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 ¼ to 1 ½ hours, or until the cheesecake is set around the edges and the center is just slightly jiggly when gently shaken.
- Remove the cheesecake from the water bath and let it cool on a wire rack for 15 minutes.
- Remove the foil from the pan and carefully lift the springform pan onto the wire rack. Let it cool completely.
- Run a knife around the edge of the cheesecake to loosen it from the pan.
- Cover and refrigerate for at least 6 hours, or preferably overnight.
- To serve: Remove the sides of the springform pan.
- Spread your favorite caramel topping evenly over the top of the cheesecake.
- Pipe whipped topping around the outer edge (optional) and garnish with the reserved butterscotch chips.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
217g
Fat
133g
Carbs
22g
