Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, December 26, 2001

Quick and Easy: Butterscotch cheesecake

Here is a decadent dessert for those who love dulce de leche.

Butterscotch Cheesecake

  • 18 square graham crackers (1 1/3 cups crushed)
  • 1/4 cup dark brown sugar
  • 1/3 cup (5 1/3 tablespoons) butter, melted
  • 1/2 cup finely chopped pecans
  • 1/2 cup butterscotch chips
  • 2 (8-ounce) packages cream cheese, softened
  • 1/4 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup crushed butterscotch candy
  • 3 tablespoons butterscotch ice cream topping

Preheat oven to 325 degrees. Grease a 9-inch deep dish pie plate with butter.

For crust: Stir together crushed graham crackers, brown sugar and melted butter. Press evenly into the bottom and sides of the prepared pan. Sprinkle with pecans and butterscotch morsels. Chill.

For filling: In a large bowl, beat cream cheese with brown sugar until mixture is smooth. Beat in the eggs, one at a time, scraping down bowl after each, and vanilla, then the butterscotch candy.

Spoon filling into crust. Place cheesecake on a sheet pan and bake 45 minutes. Cool. Warm the butterscotch topping and drizzle over cheesecake. Chill until very cold, at least 4 hours. Makes 12 servings.

— "The Butterscotch Lover's Cookbook" by Diana Dalsass