| Author |
Message |
    
Lilybeetle
| | Posted on Sunday, March 13, 2005 - 09:34 pm EST : |   
 |
Butterscotch Pecan Cheesecake
Serves 12
2 cups graham wafer crumbs
½ cup brown sugar
1/3 cup melted unsalted butter
4 - 250 gram packages cream cheese at room temperature
1 cup sugar
4 large eggs
1 ½ cups butterscotch chips, chopped or toffee bits (I used 1 cup butterscotch chips and ½ cup chopped Score bars)
1 teaspoon vanilla extract
½ cup sour cream
to garnish 12 pecan halves (I carmelized some pecans and served inserted in a dallop of whipped cream)
1. Preheat oven to 350. In mixing bowl, mix together the graham crumbs brown sugar and melted butter. Press into the bottom but not the sides of a 10 inch springform pan. Bake 8 minutes.
2. In electric mixer or mixing bowl, beat cream cheese until smooth. Mix in granulated sugar and eggs, beating in one at a time, until just blended. Add chopped butterscotch chips or toffee bits, then stir in vanilla and sour cream. Pour into springform pan.
3. Bake 15 minutes, then reduce the heat to 300 and bake another 60 minutes. Remove from oven and cool completely to room temperature, then refrigerate overnight. Cheesecake can be refrigerated f, covered in plastic food wrap, up to 1 ½ weeks, or frozen in a plstic freezer bag for up to 2 months.
4. To serve sprinkle chopped butterscotch chips or toffee bits over top surface of the cheesecake and place pecan halves around the edge.
Lilybeetle
- Ontario,
Zone "4B"
|
Susanq
My Favorite Photo
My Garden Journal
My Weather
My Garden
My Time
| | Posted on Monday, March 14, 2005 - 02:34 am EST : |
|
Cheesecake is an absolute favorite! I rarely make it because of the calories but the next time I splurge for a special occasion, I will try this. Hmmmm, I can taste those toffee bits! Thanks, Kim.
SusanQ - Zone 4b-5b Wisconsin |
Pussywillow
| | Posted on Monday, March 14, 2005 - 09:33 am EST : |
|
Oh, does that ever look Yummy!
Quick; someone hand me a fork. :)I could eat a piece right now to go with my morning coffee and for lunch and for dinner and for all those inbetween moments.
A girl after my own heart. I'm a great cheesecake lover; can you tell? :)
Your recipe is a keeper for me.
Pussywillow
- Somewhere/No where USA,
Zone "7B/8"
|
Lilybeetle
| | Posted on Monday, March 14, 2005 - 09:57 am EST : |
|
I should have added my comments. The texture of this cheesecake was wonderful. I did chop the butterscotch and the score bar into smaller pieces and it distributed well throughout. Two of my sons said it was the best cheesecake they have ever tasted. I added an additional 5 minutes to the baking time at 300 and found that it was perfectly done - not the least bit runny at the centre. If you like cheesecake this will be a nice addition to your collection.
Lilybeetle
- Ontario,
Zone "4B"
|
Monique
My Favorite Photo
My Garden Journal
My Weather
My Garden
My Time
| | Posted on Monday, March 14, 2005 - 10:42 am EST : |
|
I guess I only pushed Preview last night:(
I've copied it Kim..I'll try it..sounds delish:)
Monique Quebec Zone 5 |
Lulubelle
My Weather
My Garden
| | Posted on Monday, March 14, 2005 - 11:15 pm EST : |
|
Kim, that looks and sounds absolutely delicious! I must try making it someday. It is one of the things I do bake, as cheesecake has always been a big hit in my home!
Lulubelle, zone 5, Quebec, Canada |
|
