Italian Butterscotch Cheesecake With A Buttery Pecan Crust Food

PRALINE CHEESECAKE

Steps:

• To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.
• To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
• Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
• To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. 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, covering when completely cooled. Remove sides of pan.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

PUMPKIN PECAN CHEESECAKE

Steps:

• Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
• Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
• In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.

BUTTERSCOTCH PUDDING CHEESECAKE PIE

Steps:

• Preheat oven to 350°F.**
• Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
• Bake 10 minutes, or until lightly browned. Set aside to cool completely.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and milk until thoroughly combined and smooth.
• In a separate bowl, whip the cream until firm peaks form. Gently fold into the cream cheese mixture.
• Spread the cheesecake filling evenly in the cooled crust. Cover loosely and refrigerate.
• Prepare the pudding as directed through transferring to a bowl and covering. Chill for an hour.
• Spread the chilled pudding on top of the cheesecake layer. Cover again with plastic wrap applied directly to the surface of the pudding. Chill for at least an hour.
• Spread the sweetened whipped cream on top of the pudding.
• If desired, sprinkle the top with cocoa powder.

BUTTERED PECAN CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Crust: melt butter and add to cake mix. Mix well and press into springform pan or any pan of your choosing. I used a springform pan.
• 2. Layer 1: In a sauce pan melt butter, sugar, and water. Bring to a boil and add pecans, boil for 1 minute at a hard boil then remove from heat and add vanilla, mix well and layer 2/3 of mixture on top of crust.
• 3. Layer 2: Add chocolate chips.
• 4. Layer 3: Mix cream cheese and sugar with mixer on medium speed until smooth. Add sour cream and mix well. Add eggs and extract, mix well. Pour over chocolate chips and spread evenly.
• 5. Bake at 325 for 1 hour or until top is slightly brown. Remove from oven and allow it to settle before adding the final layer. Then let cool completely before cutting. Enjoy!

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Melt chips and butter together in microwave. Stir in crumbs and nuts.
• 3. Press 1/2 mixture firmly into the bottom of a greased 9x13 baking dish (glass works best).
• 4. In a large bowl, beat the cream cheese until fluffy; mix in sweetened condensed milk, vanilla and egg. Mix well.
• 5. Pour mixture over crust in the baking dish. Sprinkle remaining crumb mixture over the top.
• 6. Bake 20-25 minutes; cool and chill before serving. Refrigerate leftovers

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.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butterscotch recipe in 30 minutes or less!

ITALIAN BUTTERSCOTCH CHEESECAKE WITH A BUTTERY PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, pulverize the pecans in the food processor.
• Add the flour and the butter and whiz around until combined.
• Press the crust into a 10 inch springform pan.
• Bake in the oven for 10 minutes and then remove and cool.
• Keep the oven going, but turn it up to 425 degrees F.
• To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
• Melt the butterscotch chips in the microwave or in a double boiler.
• Add to the cheese mixture and mix on medium speed until combined.
• Add the eggs, flour and vanilla.
• Mix until just combined.
• You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
• Pour the filling into the crust.
• Bake at 425 degrees F for 10 minutes.
• After 10 minutes, turn down the oven to 250 degrees F.
• Bake for one hour.
• Do not attempt to open the oven to peek at the cheesecake.
• After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
• Place the cheesecake in the refrigerator for at least 4 hours.

BUTTERSCOTCH CARAMEL PECAN CHEESECAKE

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.

LOADED BUTTERSCOTCH CHEESECAKE

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.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
• Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
• Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.