Butterscotch Cheesecake Food

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
• Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

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.

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

BUTTERSCOTCH CHEESECAKE

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.

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat the oven to 325°.
• Grease or butter a 9 x 13 baking dish.
• In a medium saucepan melt the chips and butter over low heat, stirring often. When melted and smooth remove from the heat and mix in the graham cracker crumbs. Set aside about 2/3 cup of the crumb mixture, press the rest into the bottom of the prepared pan to form the crust.
• In a bowl beat the cream cheese until light and fluffy. Add the condensed milk, vanilla and egg, beat until smooth. Fold in the pecans. Pour cream cheese mixture on top of the crust then sprinkle with reserved crumb mixture.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature and then serve chilled.

BUTTERSCOTCH ALMOND CHEESECAKE

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.