Butterscotch Toffee Creamy Cheesecake
From notyourmomma 15 years ago
- 60 minutes to make
- Serves 12
From Elements Global Cuisine, Gulfport FL, Catherine Pawelek, chef, shared recipe with St. Petersburg Times Food Editor.
Ingredients
- Crust: shopping list
- 2 cups of finely ground pecan sandies cookies shopping list
- 1/2 cup unsalted melted butter shopping list
- 1/2 tsp of ground ginger shopping list
- Filling: shopping list
- 20 ounces of cream cheese softened to room temperature shopping list
- 4 ounces of mascarpone cheese shopping list
- 1 cup of sugar shopping list
- 4 eggs shopping list
- 1 tsp of vanilla shopping list
- 1/2 cup of butterscotch chips shopping list
- 1/2 of a Heath bar, broken in small pieces shopping list
- 1/3 cup of caramel sauce to swirl shopping list
How to make it
- Preheat oven to 325 degrees.
- Prepare the crust.
- Crush the cookies with a rolling pin, then whirl in a food processor to a fine crumb.
- Combine with butter and ginger, until moistened.
- Lightly coat the bottom of a 10 inch springform pan with nonstick cooking spray.
- Press crumbs on the bottom and up the side of the pan.
- Refrigerate until the filling is mixed.
- Double wrap the outside of the pan with aluminum foil.
- In a mixer, beat the cream cheese on low speed for about 20 seconds and add the mascarpone.
- Gradually add sugar and keep beating one or two minutes.
- Scrape down the sides and bottom of the mixing bowl.
- Add the eggs, one at a time and continue to beat until well blended. Add the vanilla, butterscotch chips, crumbled broken Heath bar.
- do not over beat.
- pour into prepped crust.
- Top wih caramel topping and with a dinner knife or long spatula swirl caramel into the batter.
- Bake cheesecake in a water bath in preheated oven for one hour.
- Do not over bake, or the cake will be dry.
- Remove from hot water bath, carefully.
- Refrigerate for at least 3 hours.
- The filling will seem soft and unset, but with thorough chilling, it will firm up and solidify.
- run a sharp knive along sides and open the springform pan and unmold.
The Rating
Reviewed by 9 people-
This sounds amazing! I'm going to use gluten-free pecan cookies to make the crust and make this SOON!
crabhappychick
in Pittsburgh loved it
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oh yes! Sounds dreamy!
jett2whit
in Union City loved it
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this sounds so yummy i cant wait i want it now please!!!!!!!!!
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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