AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
BUTTERSCOTCH CHEESECAKE
Make and share this Butterscotch Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Lightly butter a springform pan.
- In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
- Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
- Bake for 15 minutes, then set the pan aside to cool.
- For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring 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 using an electric mixer on medium speed.
- Add the eggs, 1 at a time, beating for 20 seconds after each addition.
- Scrape down the bowl.
- Then add the sour cream, flour, and vanilla and beat until smooth.
- Add the butterscotch mixture and beat on low speed until smooth.
- Scrape down the bowl.
- Pour the filling into the prepared pan and smooth the top.
- Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
- Place the cake in the middle rack of the oven and bake for 1 hour.
- Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
- Remove the cake from the oven and place it on a wire rack to cool to room temperature.
- Cover the cake with foil and refrigerate for at least 4 hours or overnight.
- Garnish: Drizzle half of the warm caramel sauce over the cake.
- Sprinkle the chopped Turtle candies evenly over the caramel.
- Drizzle the remaining caramel over the candies.
- To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
- Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
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