Butterscotch Caramel Cheesecake
  • Servings: 12 - 16
  • Crust:
  • 1-3/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1/4 cup finely chopped pecans
  • Filling:
  • 1 pkg. (11 oz.) butterscotch flavored morsels, divided
  • 1 can (14 oz.) condensed milk
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla
  • 4 eggs, lightly beaten
  • 1/4 cup caramel ice cream topping
  • whipped topping
  1. Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty 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.
  2. Remove 2 tbs. 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.
  3. Place pan in large roasting pan. Fill roasting pan with warm water halfway up side of springform pan,. Bake at 325ºF for 1-1/4 to 1-1/2 hours or until 2-1/2 in. area around outside edge appears set when gently shaken.
  4. 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 min. Run knife around edge of cheesecake. Cover. Refrigerate for 6 hours or overnight.
  5. 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 morsels.