Best 2 Butterscotch Caramel Cheesecake Recipes

Are you searching for the ultimate dessert indulgence? Look no further than this exquisite recipe for butterscotch caramel cheesecake! This decadent and creamy confection will tantalize your taste buds with its rich and complex flavors. Dig into the luscious layers of silky cheesecake, sweet butterscotch, and a gooey caramel drizzle. Whether you're a lover of classic desserts or enjoy experimenting with unique flavor combinations, this delightful cheesecake is sure to become your new favorite treat. Read on to discover the step-by-step instructions and essential tips for crafting this irresistible masterpiece.

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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

Ingredients

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.

BUTTERSCOTCH CARAMEL CHEESECAKE

Butterscotch Caramel Cheesecake image

This recipe comes from a Nestle Tollhouse recipe card. It uses butterscotch chips, caramel topping and sweetened condensed milk.

Provided by Margie99

Categories Cheesecake

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups finely crushed graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1/4 cup finely chopped pecans
1 (11 ounce) package butterscotch chips
1 (14 ounce) can sweetened condensed milk
4 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, slightly beaten
1/4 cup caramel ice cream topping
whipped topping (to garnish)

Steps:

Preheat oven to 325 degrees. Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty foil.
Crust: Combine graham cracker crumbs, butter, sugar and nuts in a medium bowl. Press crumb mixture onto bottom and 1 inch up the sides of the prepared pan.
Filling: Remove 2 T of the butterscotch chip to reserve for garnish. Heat remaining chips and condensed milk in a medium saucepan over low heat until chips are melted and mixture is smooth, remove from heat. Cool to room temperature.
Beat cream cheese, sugar, flour and vanill extract in a large mixing bowl until combined. Add butterscotch mixture, beat until smooth. Add eggs, beat until just combined.
Pour into prepared pan. Place pan in a large roasting pan, fill the roasting pan with warm water until halfway up the side of the springform pan.
Bake for 1 1/4 to 1 1/2 hours or until 2 1/2 inch area around the outside edge appears set when gently shaken.
Remove cheesecake from water. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake, cover and refrigerate for 6 hour or overnight.
to serve; remove sides of the pan. Spread caramel topping over top of the cheescake. Pipe outer egde with whipped topping and garnish with reserved butterscotch chips.

Tips for Making the Best Butterscotch Caramel Cheesecake:

Use high-quality ingredients. This will make a big difference in the flavor of your cheesecake. Use real butter, cream cheese, and sour cream. If you can, use homemade butterscotch sauce and caramel sauce.
Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
Don't overmix the batter. Overmixing can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help it set properly.

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Conclusion:

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Butterscotch caramel cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make the best butterscotch caramel cheesecake that you and your loved ones will enjoy.