With this butterscotch cheesecake, you will taste a sweet hint of the butterscotch. This is one of the richest and creamiest cheesecakes I have baked yet! Even if you are not a big fan of butterscotch, I suggest you give it a try!
Butterscotch Cheesecake
Crust:
- 3/4 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon juice
- ¾ tablespoon vanilla extract
- 4 eggs
- 1 cup butterscotch chips, melted
Topping:
- 1 container of cool whip
- Caramel ice cream topping
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Add melted butterscotch.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip. Squeeze topping over cool whip and swirl in with the tip of a knife.
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Comments
mmmmmmm yummy!
thanks so much for bringing this to our dinner party! It was wonderful!!! You are such a great chef!
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