Desserts and sweets
Butterscotch caramel cheesecake
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120 min
Serves 12
General
Ingredients
- For the cheesecake base For the cheesecake base
- 1 3/4 cup finely crushed graham crackers or McVities digestive bisquits 420 ml finely crushed graham crackers or McVities digestive bisquits
- 1/4 cup finely chopped pecans 60 ml finely chopped pecans
- 1/4 cup granulated sugar 60 ml granulated sugar
- 1/3 cup butter (melted) 80 ml butter (melted)
- For the filling For the filling
- 1 2/3 cup Nestle Toll House butterscotch flavored morsels (divided) 400 ml Nestle Toll House butterscotch flavored morsels (divided)
- 1 (14 oz.) can Nestle Carnation sweetened condensed milk 1 (14 oz.) can Nestle Carnation sweetened condensed milk
- 32 oz cream cheese (900 grams; softened) 905 g cream cheese (900 grams; softened)
- 1/2 cup granulated sugar 120 ml granulated sugar
- 1/4 cup all-purpose flour 60 ml all-purpose flour
- 2 tsp vanilla extract 9.9 ml vanilla extract
- 4 large eggs, slightly beaten 4 large eggs, slightly beaten
- For the topping For the topping
- 1/4 cup caramel ice cream topping (see recipe below) 60 ml caramel ice cream topping (see recipe below)
Method
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Wrap the outside of a 9 inch springform pan with double layer aluminum foil and set aside. Make sure you do not leave any gaps because the cheesecake is going to be baked in a water bath.
Make the cheesecake base
In a medium bowl combine the cookie crumbs, granulated sugar, chopped pecans and butter. Press the cookie crumb mixture onto the bottom and 1 inch up the side of the springform pan.
Make the cheesecake filling
Heat the condensed milk and butterscotch morsels in a medium saucepan over low heat until the morsels have melted and the mixture is smooth. Remove from the heat and set aside to cool.
In another bowl beat together the cream cheese, granulated sugar, flour and vanilla extract using an electric mixer until well combined. Add the butterscotch mixture and beat until smooth.
Add the eggs, one at a time and beat.
Pour the cheese mixture into the prepared pan and place the pan in a large baking dish. Fill the baking dish with warm water half way up the side of the springform pan.
Bake the cheesecake for 80 to 90 minutes. Carefully remove the cheesecake from the baking dish and pull the foil away. Cool for 30 minutes on a wire rack.
Run a knife around the edge of the cheesecake, cover with aluminum foil and refrigerate for at least 6 hours or overnight.
Remove the side of pan, spread the caramel topping over the top of the cheesecake and serve.
Wrap the outside of a 9 inch springform pan with double layer aluminum foil and set aside. Make sure you do not leave any gaps because the cheesecake is going to be baked in a water bath.
Make the cheesecake base
In a medium bowl combine the cookie crumbs, granulated sugar, chopped pecans and butter. Press the cookie crumb mixture onto the bottom and 1 inch up the side of the springform pan.
Make the cheesecake filling
Heat the condensed milk and butterscotch morsels in a medium saucepan over low heat until the morsels have melted and the mixture is smooth. Remove from the heat and set aside to cool.
In another bowl beat together the cream cheese, granulated sugar, flour and vanilla extract using an electric mixer until well combined. Add the butterscotch mixture and beat until smooth.
Add the eggs, one at a time and beat.
Pour the cheese mixture into the prepared pan and place the pan in a large baking dish. Fill the baking dish with warm water half way up the side of the springform pan.
Bake the cheesecake for 80 to 90 minutes. Carefully remove the cheesecake from the baking dish and pull the foil away. Cool for 30 minutes on a wire rack.
Run a knife around the edge of the cheesecake, cover with aluminum foil and refrigerate for at least 6 hours or overnight.
Remove the side of pan, spread the caramel topping over the top of the cheesecake and serve.
Cook's notes
Caramel ice cream topping recipe
Ingredients
1 1/2 cups brown sugar
1 Tbsp cornstarch
1 cup single cream
2 Tbsp unsalted butter
Method
Combine the brown sugar, cornstarch, single cream and unsalted butter in a cooking pot and bring to a boil over a medium-high heat, stirring occationally. Reduce the heat to low and simmer for 8 to 10 minutes, stirring occationally, until the sauce thickens. Remove from the heat and let cool, then refrigerate.
This recipe yiles 1 3/4 cups caramel sauce and keeps well in the refrigerator for up to 2 weeks.
Ingredients
1 1/2 cups brown sugar
1 Tbsp cornstarch
1 cup single cream
2 Tbsp unsalted butter
Method
Combine the brown sugar, cornstarch, single cream and unsalted butter in a cooking pot and bring to a boil over a medium-high heat, stirring occationally. Reduce the heat to low and simmer for 8 to 10 minutes, stirring occationally, until the sauce thickens. Remove from the heat and let cool, then refrigerate.
This recipe yiles 1 3/4 cups caramel sauce and keeps well in the refrigerator for up to 2 weeks.
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