More Great Recipes: Cheesecake

Diet Destroying Cheesecake


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By kc10
Member since 2006

Serves 12 - 16 | Prep Time | Cook Time

Ingredients

Crust:
1 cup graham cracker crumbs
2 tablespoons flour
2 tablespoons sugar
4 tablespoons unsalted butter, melted
Filling:
1 pkg. (12 oz.) butterscotch chips
1/4 cup heavy cream
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup firmly packed light brown sugar
4 eggs, room temperature
1 cup sour cream
2 tablespoons flour
1 tablespoon vanilla
Ganache:
6 ounces butterscotch chips
1 cup heavy whipping cream
1 teaspoon vanilla


Crust: Combine crumbs, flour and sugar in a bowl. Stir in butter and mix until thoroughly blended. Press the crust over the bottom and 1/4 up the sides of a 9-inch springform pan sprayed with non-stick cooking spray. Bake 15 minutes at 350ºF. Set cheesecake aside to cool. Reduce oven temperature to 300ºF.



Filling: Combine butterscotch chips and heavy cream in the top of a double boiler and heat, stirring occasionally, until smooth and creamy. Remove the pan from the heat.



Put the cream cheese and brown sugar in a large bowl and beat until smooth. Add eggs, 1 at a time, beating 20 seconds after each addition and scraping the sides of the bowl continuously. Add the sour cream, flour and vanilla and beat until smooth. Add melted butterscotch and beat on low speed until smooth. Scrape down the bowl and pour into prepared pan. Smooth the top.



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 the oven and leave the cake for 1 hour with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate.



Butterscotch ganache: Put butterscotch chips in a medium-sized bowl. Heat cream until it begins to simmer. Pour over butterscotch chips and stir until smooth. Add vanilla extract and refrigerate until spreading


consistency. Spread on cooled cake.


Pairs Well With


Notes

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