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
This cheesecake melts in your mouth and is topped with caramel topping and chopped up turtle candies.
Provided by Nancy Allen
Categories Chocolate
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325F. Lightly butter a 9 inch springform pan. Make the crust-In a bowl, mix graham cracker crumbs, flour, and sugar and stir in the melted butter until well blended.
- 2. Press the crust over the bottom and a little bit up the sides of pan. Bake for 15 minutes, then set pan aside to cool.
- 3. Make the filling-In the top of a double boiler set over barely simmering water, melt the butterscotch chips with the heavy cream, stir this until smooth and creamy. Remove pan from heat.
- 4. Put cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed. Add the eggs, one at a time, beating 20 seconds after each addition. Scrape bowl, then add sour cream, flour and vanilla and beat until smooth.
- 5. Add the butterscotch mixture, and beat on low speed until smooth. Scrape the bowl down. Pour the filling into pan with baked crust and smooth the top.
- 6. 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 oven and leave the cake in for 1 more hour with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for 4 hours or overnight.
- 7. Garnish- Drizzle half the warm caramel sauce over the cake. Sprinkle the chopped turtle candies evenly over the caramel. Drizzle rest of caramel sauce over candies. Transfer to Plate, remover sides of springform pan. Slice cake with a sharp, thin knife for clean cut.
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.
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
BUTTERSCOTCH CARAMEL CHEESECAKE
This recipe comes from a Nestle Tollhouse recipe card. It uses butterscotch chips, caramel topping and sweetened condensed milk.
Provided by Margie99
Categories Cheesecake
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty foil.
- Crust: Combine graham cracker crumbs, butter, sugar and nuts in a medium bowl. Press crumb mixture onto bottom and 1 inch up the sides of the prepared pan.
- Filling: Remove 2 T of the butterscotch chip to reserve for garnish. Heat remaining chips and condensed milk in a medium saucepan over low heat until chips are melted and mixture is smooth, remove from heat. Cool to room temperature.
- Beat cream cheese, sugar, flour and vanill extract in a large mixing bowl until combined. Add butterscotch mixture, beat until smooth. Add eggs, beat until just combined.
- Pour into prepared pan. Place pan in a large roasting pan, fill the roasting pan with warm water until halfway up the side of the springform pan.
- Bake for 1 1/4 to 1 1/2 hours or until 2 1/2 inch area around the outside edge appears set when gently shaken.
- 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 and refrigerate for 6 hour or overnight.
- to serve; remove sides of the pan. Spread caramel topping over top of the cheescake. Pipe outer egde with whipped topping and garnish with reserved butterscotch chips.
BUTTERSCOTCH-TOFFEE CHEESECAKE BARS
I took a cheesecake bar recipe and added a new flavor combo to transform it! The butterscotch and toffee really taste divine here. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set., Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.
Nutrition Facts : Calories 257 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 297mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
LOADED BUTTERSCOTCH CHEESECAKE
This Loaded Butterscotch Cheesecake might literally be the best cheesecake I've ever had, let alone made. It is so darn good. Every bite explodes with creamy, rich butterscotch flavor.
Provided by Lindsay
Categories Dessert
Time 3h10m
Number Of Ingredients 13
Steps:
- CRUST
- 1. Heat oven to 325 degrees.
- 2. In a small bowl, combine crust ingredients and mix well.
- 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
- 4. Bake crust for 10 minutes.
- 5. Remove pan from oven and allow to cool.
- 6. When cool, prepare the pan for a water bath by covering the outsides of the pan with aluminum foil. Set aside.
- CHEESECAKE FILLING AND TOPPING
- 1. Reduce oven to 300 degrees.
- 2. In a large mixer bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- 3. Add eggs two at a time, beating slowly and scraping the sides of the bowl after each addition.
- 4. Add the vanilla extract. Beat on low speed until well combined. Set aside.
- 5. Add 1/2 cup of milk and 1 cup of butterscotch chips to a medium sized saucepan. Heat on medium heat until butterscotch chips are completely melted. Do not boil.
- 6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth. Mixture will begin to thicken.
- 7. With the mixer running, slowly add the butterscotch mixture to the cheesecake mixture and mix until smooth.
- 8. Pour the filling into the pan.
- 9. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
- 10. Place aluminum foil covered springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- 11. Bake for 1 hour and 30-35 minutes. Center will be jiggly.
- 12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- 13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
- 14. Remove cheesecake from oven and chill.
- 15. Once cold and firm, remove cheesecake from springform pan and place on serving plate.
- 16. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
- 17. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
- 18. Top cheesecake with additional 1/2 cup of butterscotch chips, if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 288 calories, Sugar 28.5 g, Sodium 372.5 mg, Fat 13.8 g, SaturatedFat 6.9 g, TransFat 0.1 g, Carbohydrate 34.9 g, Fiber 0.3 g, Protein 6.9 g, Cholesterol 87.8 mg
BUTTERSCOTCH ALMOND CHEESECAKE
Categories Cake Cheese Dairy Egg Nut Dessert Bake Cream Cheese Almond Whiskey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For Crust:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden about 25 minutes. Transfer to rack. Cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.
- For Filling:
- Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.
- Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead.)
- For Topping
- Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours. Mix in 1/2 cup almonds.
- Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
- Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
BUTTERSCOTCH CARAMEL PECAN CHEESECAKE
Make and share this Butterscotch Caramel Pecan Cheesecake recipe from Food.com.
Provided by 45 Carry Chef
Categories Cheesecake
Time 2h
Yield 8-16 slices, 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475°F.
- For Crust, pour butter over graham cracker crumbs, .5 cup sugar, .5 cup pecans; stir well. Press into bottom of a 9" springform pan. Set aside.
- For Filling, using an electric mixer, cream together cream cheese and 1.5 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, flavorings, and 1 cup of pecan pieces and stir. Pour over crust and bake at 475 F for 10 minutes. Lower the oven to 300 F and bake an additional 50 minutes. Turn oven off, open the door and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate. When ready to serve remove ring from springform pan. Spread whipped topping on top of cake. Drizzle cake with Butterscotch Caramel topping and sprinkle .5 cup of pecans on top.
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- Preheat oven to 350F, line a 9x9-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a medium saucepan, add the butterscotch chips, butter, and heat over medium to medium-low heat to melt, whisking nearly the entire time it will take the chips to melt, at least 5 minutes. Tips - Read my blog post for more discussion, but it will take some time for the chips to melt and the mixture to come together and it will look pretty unappealing during the process; keep whisking.
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5/5 (1)Published 2021-11-24Category Desserts, Recipe Roundup
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- Pumpkin Cheesecake. Any pumpkin lover can tell you that this bright orange pumpkin cheesecake is a must-have for Thanksgiving. It has the perfect balance of sweetness and tanginess, as all good cheesecakes do, and the pumpkin pie spice and pumpkin puree make it taste and smell fantastic.
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- Caramel Apple Cheesecake. This gorgeous caramel apple cheesecake looks like a beautiful flower, is packed with an insane amount of caramel and apple yumminess, and delights the tongue with a cinnamon kick.
- Apple Crisp Cheesecake. The apple crisp cheesecake tastes remarkably similar to the caramel apple cheesecake. After all, they both contain apples, caramel sauce, cheesecake filling, and cinnamon.
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- Caramel Macchiato Cheesecake. If you’re a bit of a Starbucks caramel macchiato addict, this cheesecake is the one for you. Besides the usual cheesecake ingredients, you’ll also add espresso and vanilla extract.
- Maple Cheesecake. This one may look like a simple smooth and creamy cheesecake, but there’s more going on than you‘d first suspect. For example, you’ll infuse the crust with crushed walnuts and brown sugar for a rich, nutty flavor.
- Spiced Pumpkin Cheesecake with Caramel Sauce. I know what you’re thinking: “Another pumpkin cheesecake!!!!???” I can’t help it. I love pumpkin desserts, and each of these recipes is just a smidge different from the others.
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- Make the Butterscotch Sauce according to the recipe, substituting 2 Tbsp Bourbon for the schnapps in the recipe. Set aside to cool. Preheat the oven to 350°F. Line the bottom of a 9" round cake pan with parchment paper (If you prefer to use a spring form pan line the pan with parchment and wrap the outside of the pan with aluminum foil)
- Combine the graham cracker crumbs, pecans & sugar in a food processor and process until finely ground. Add the melted butter and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes, set aside to cool. Reduce oven to 325°F.
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- Prepare butterscotch according to package instructions. Pour brownie batter in the prepared pan and level out with an offset spatula. Bake for 20-25 minutes or until set. Set aside. This will serve as your crust.
- In a mixer bowl with the paddle attachment, beat together cream cheese and sugar until smooth. Add eggs one at a time. Once fully incorporated, fold in cornstarch and cream, then stir until well combined.
- Pour cream cheese mixture into baked butterscotch crust. Bake in a preheated oven at 275°F/153°C. Place pan in a baine marie and fill with boiling water up to 1 inch of the pan. Bake for 1-2 hours or until cheesecake is set.
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