Butterscotch Cheesecake
Ingredients:
- finely crushed graham cracker crumbs - 1 3/4 cup
- butter, melted - 1/3 cup
- sugar - 1/4 cup
- finely chopped pecans - 1/4 cup
- Filling --
- Butterscotch flavored morsels, divided - 11 ounce package
- sweetened condensed milk - 14 ounce can
- cream cheese, softened - 4 - 8 ounce packages
- sugar - 1/2 cup
- flour - 1/4 cup
- vanilla extract - 2 tsp
- eggs, slightly beaten - 4 large
- caramel ice cream topping - 1/4 cup
- Cool Whip, thawed - garnish
Instructions:
Wrap OUTSIDE bottom and side of 9 inch springform pan with a double layer of heavy duty foil; set aside.
Prepare crust -- in a bowl, combine cracker crumbs, butter, sugar and pecans. Press crumb mixture onto bottom and 1 inch up side pan.
Prepare filling -- set aside 2 T morsels for garnish. In a saucepan, over low heat melt the remaining morsels until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.
In a bowl, beat cream cheese, sugar, flour and vanilla until combined. Add butterscotch mixture; beat until smooth. Add eggs, beat just until combined. Pour filling into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.
Bake in a preheated 325 degree oven for 1 1/4 - 1 1/2 hours or until 2 1/2 inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. Remove foil from pan. Place pan on cooling rack for 15 minutes. Run knife around edge of cheesecake. Cover; place in the refrigerator for 6 hours or overnight.
To serve -- Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels.
