Nancys Butterscotch Cheesecake Recipes

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. 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. Garnish with whipped cream and butterscotch candies if desired.

PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)

Steps:

• Crust:.
• Heat oven to 350°F.
• Spray 8 inch springform pan with nonstick coating.
• Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
• Bake for 7 minutes (or until browned). Cool.
• Cheesecake:.
• Beat cream cheeses until smooth in large bowl.
• Add Splenda, syrup and maple flavoring and beat well.
• Add oil and egg white and beat until smooth and creamy.
• Stir in butterscoth chips by hand.
• Pour mixture into prepared crust and place in oven.
• Reduce heat to 325°F.
• Bake for 60 minutes (or until middle is just set).
• Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
• Refrigerate overnight, slice and enjoy!

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

SALTED BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the pretzels, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the condensed milk, milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding mixture and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 55-65 minutes or until center is almost set and top appears dull. 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., In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt., In a small bowl, combine Mascarpone cheese and 1/3 cup sauce until smooth. Spread over cooled cheesecake; refrigerate overnight. Cover and refrigerate remaining sauce., Remove sides of pan. Just before serving, sprinkle cheesecake with sea salt; drizzle with butterscotch sauce.

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 375 degrees F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
• In medium saucepan, combine EAGLE BRAND® and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
• In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
• Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.

BOONA'S BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.
• Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.
• Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

NANCY'S BUTTERSCOTCH CHEESECAKE

Steps:

• Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
• In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
• Cook and stir til thickened and bubbly.
• Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
• In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
• Add vanilla and the cooled pudding.
• Blend well.
• Pour into prepared crust.
• Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
• Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
• Return to oven for 2 minutes.
• Cool to room temperature.
• Chill in refrigerator at least 8 hours before serving if possible.
• *Cook time reflects chill time*.