Butterscotch cheese cake
Butterscotch cheese cake
Ingredients :
2, 8 oz cream cheese, room temperature
1 cup sugar
4 eggs, room temperature
1 tsp vanilla extract
1 cup milk condensed
1 cup butterscotch chips (so buy 2 bags total)
3.4 oz package dry Butterscotch pudding mix
Topping
1 1/2 cups butterscotch chips
4 1/2 tbsp heavy cream
Directions :
Cheesecake filling and Topping
1. Preheast oven to 300 degrees.
2. In a large mixer bowl, blend the cream cheese and sugar a with an electric mixer until combined (I used a kitchen aid) Make sure you are scraping down the side of the bowl every now and then.
3. Add eggs two at a time, beating slowly and scraping the sides of the bowl.
4. Add the vanilla extract.
5. In a different pan add 1/2 cup of milk and 1 cup of butterscotch chips. Melt your butterscotch chips on medium. You just want them to melt.
6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth.
7. Now add the butterscotch mixture to your cheese cake mix, slowly until smooth.
8. Pour the filling into the pan.
9. Place the pie pan is some kind of cookie sheet so you can add water to the side…. see picture above if you are not sure. Do not fill water all the way up to the rim of the pie pan, about half way or whatever you can do is fine.
10. Bake for 1 hour and 30-35 minutes.
11. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
12. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove cheesecake from oven and chill.
14. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
15. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
16. Top cheesecake with additional 1/2 cup of butterscotch chips, to make it pretty.
Serve and enjoy!
2, 8 oz cream cheese, room temperature
1 cup sugar
4 eggs, room temperature
1 tsp vanilla extract
1 cup milk condensed
1 cup butterscotch chips (so buy 2 bags total)
3.4 oz package dry Butterscotch pudding mix
Topping
1 1/2 cups butterscotch chips
4 1/2 tbsp heavy cream
Cheesecake filling and Topping
1. Preheast oven to 300 degrees.
2. In a large mixer bowl, blend the cream cheese and sugar a with an electric mixer until combined (I used a kitchen aid) Make sure you are scraping down the side of the bowl every now and then.
3. Add eggs two at a time, beating slowly and scraping the sides of the bowl.
4. Add the vanilla extract.
5. In a different pan add 1/2 cup of milk and 1 cup of butterscotch chips. Melt your butterscotch chips on medium. You just want them to melt.
6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth.
7. Now add the butterscotch mixture to your cheese cake mix, slowly until smooth.
8. Pour the filling into the pan.
9. Place the pie pan is some kind of cookie sheet so you can add water to the side…. see picture above if you are not sure. Do not fill water all the way up to the rim of the pie pan, about half way or whatever you can do is fine.
10. Bake for 1 hour and 30-35 minutes.
11. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
12. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove cheesecake from oven and chill.
14. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
15. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
16. Top cheesecake with additional 1/2 cup of butterscotch chips, to make it pretty.
Serve and enjoy!
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