Italian Butterscotch Cheesecake With A Buttery Pecan Crust Recipes

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BUTTERSCOTCH PECAN DESSERT



Butterscotch Pecan Dessert image

Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 8

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Steps:

  • Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 large eggs, room temperature, lightly beaten
1 cup finely chopped pecans

Steps:

  • Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

ITALIAN BUTTERSCOTCH CHEESECAKE WITH A BUTTERY PECAN CRUST



Italian Butterscotch Cheesecake with a Buttery Pecan Crust image

Make and share this Italian Butterscotch Cheesecake with a Buttery Pecan Crust recipe from Food.com.

Provided by Mirj2338

Categories     Cheesecake

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups pecans
1 cup flour
1 cup butter
1 lb ricotta cheese
1/2 cup brown sugar
1 (10 ounce) package butterscotch chips
4 eggs
1 tablespoon flour
2 tablespoons vanilla

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, pulverize the pecans in the food processor.
  • Add the flour and the butter and whiz around until combined.
  • Press the crust into a 10 inch springform pan.
  • Bake in the oven for 10 minutes and then remove and cool.
  • Keep the oven going, but turn it up to 425 degrees F.
  • To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
  • Melt the butterscotch chips in the microwave or in a double boiler.
  • Add to the cheese mixture and mix on medium speed until combined.
  • Add the eggs, flour and vanilla.
  • Mix until just combined.
  • You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
  • Pour the filling into the crust.
  • Bake at 425 degrees F for 10 minutes.
  • After 10 minutes, turn down the oven to 250 degrees F.
  • Bake for one hour.
  • Do not attempt to open the oven to peek at the cheesecake.
  • After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
  • Place the cheesecake in the refrigerator for at least 4 hours.

Nutrition Facts : Calories 420.1, Fat 31.5, SaturatedFat 15.2, Cholesterol 97.9, Sodium 141.9, Carbohydrate 28, Fiber 1.5, Sugar 19.4, Protein 7.4

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

Try a whole new kind of cheesecake when you make our excellent Butter Pecan Cheesecake recipe. Watch this video to learn how to make a Butter Pecan Cheesecake that is sure to be a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 6h40m

Yield 12 servings

Number Of Ingredients 10

6 Tbsp. butter, divided
16 pecan shortbread cookies (2 inch), finely crushed (about 2 cups)
1 cup plus 3 Tbsp. brown sugar, divided
1/4 tsp. salt
1 pkg. (6 oz.) pecan halves
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
10 KRAFT Caramels
3 Tbsp. half-and-half

Steps:

  • Heat oven to 325ºF.
  • Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
  • Bake 10 min. or until lightly browned.
  • Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
  • Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.

Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

BUTTERSCOTCH CARAMEL PECAN CHEESECAKE



Butterscotch Caramel Pecan Cheesecake image

Make and share this Butterscotch Caramel Pecan Cheesecake recipe from Food.com.

Provided by 45 Carry Chef

Categories     Cheesecake

Time 2h

Yield 8-16 slices, 8-16 serving(s)

Number Of Ingredients 12

5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
2 cups sugar, divided
2 cups chopped pecans, divided
3 (8 ounce) packages cream cheese
3 large eggs
2 cups sour cream
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon almond extract
1 cup butterscotch caramel ice cream topping
1 (8 ounce) container whipped topping

Steps:

  • Preheat oven to 475°F.
  • For Crust, pour butter over graham cracker crumbs, .5 cup sugar, .5 cup pecans; stir well. Press into bottom of a 9" springform pan. Set aside.
  • For Filling, using an electric mixer, cream together cream cheese and 1.5 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, flavorings, and 1 cup of pecan pieces and stir. Pour over crust and bake at 475 F for 10 minutes. Lower the oven to 300 F and bake an additional 50 minutes. Turn oven off, open the door and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate. When ready to serve remove ring from springform pan. Spread whipped topping on top of cake. Drizzle cake with Butterscotch Caramel topping and sprinkle .5 cup of pecans on top.

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Provided by PGS

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
  • Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
  • Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g

BUTTERSCOTCH CHEESECAKE



Butterscotch Cheesecake image

This butterscotch cheesecake is a delicious and decadent treat with a super creamy filling and a Biscoff crust which adds a little hint of spice. Top with a dollop of whipped cream for extra decadence.

Provided by Pam Lolley

Categories     Cheesecake

Time 13h40m

Yield 12

Number Of Ingredients 17

aluminum foil
nonstick cooking spray
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup firmly packed light brown sugar
4 tablespoons salted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
⅛ teaspoon kosher salt
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, divided
1 cup butterscotch chips
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
¾ cup butterscotch chips
3 tablespoons heavy whipping cream
¼ cup chopped toasted pecans

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
  • Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
  • Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
  • Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
  • Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
  • Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
  • Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
  • Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
  • Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
  • Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 65.9 g, Cholesterol 140.9 mg, Fat 40 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 24.9 g, Sodium 473.9 mg

BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE



Butter Pecan Cheesecake with Chocolate Glaze image

Chocolate and pecans provide a simple addition to a homemade cheesecake - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h5m

Yield 16

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup finely chopped pecans
1 tablespoon powdered sugar
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
4 eggs
1/2 teaspoon butter flavoring, if desired
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/4 cup whipping (heavy) cream
1 tablespoon packed brown sugar
1 tablespoon butter or margarine
1/2 cup pecan halves

Steps:

  • Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
  • Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
  • Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
  • Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
  • Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 26 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg

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