Ingredients of Butterscotch Caramel Cheesecake

  1. It's 1 3/4 cup of finely crushed graham cracker crumbs.
  2. It's 1/3 cup of butter, melted.
  3. It's 1/4 cup of sugar.
  4. You need 1/4 cup of chopped pecans.
  5. You need 1 2/3 cup of butterscotch morsels.
  6. It's 1 can of sweetened condensed milk.
  7. It's 4 packages of cream cheese.
  8. It's 1/2 cup of sugar.
  9. Prepare 1/4 cup of all purpose flour.
  10. Prepare 2 tsp of vanilla.
  11. Prepare 4 large of eggs.
  12. Prepare 1/4 cup of caramel sauce.

Butterscotch Caramel Cheesecake step by step

  1. Heat oven to 325°. Wrap outside bottom and side of 9 Inch spring form pan with double layer of heavy duty foil..
  2. Combine graham cracker crumbs, sugar and nuts in a medium bowl. Press crumb mixture onto bottom and 1 inch up side of prepared pan..
  3. Remove 2 tablespoons of butterscotch morsels and set aside..
  4. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature..
  5. Beat cream cheese, sugar, flour and vanilla in larger mixer bowl until combined. Add butterscotch mixture, beat until smooth..
  6. Add eggs, beat just until combined. Pour into prepared pan..
  7. Place in large roasting pan; fill roasting pan with warm water half way up side of spring form pan..
  8. Bake for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water..
  9. Pull foil away from pan and lift spring form pan out of foil to wire rack. Cool on wire rack for 15 minutes..
  10. Run knife around edge of cheesecake. Cover, refrigerate for 6 hours or overnight..
  11. Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired..

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