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Cheesecake Success Tips
Vary crusts according to personal likes
and tastes. Shortbread cookies, graham crackers, Zwieback, vanilla or chocolate
wafers, gingersnaps, Oreos, Amaretti, a variety of other cookies, sweet pastry
and cut-up cake slices all work well for dessert cheesecakes.
For additional variety, add toasted coconut, finely ground nuts or a dash of
spice such as cinnamon. You can also simply make a coconut or nut or chocolate
nut crust, if desired. |
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Triple Butterscotch Cheesecake
For crust:
18 square graham crackers (1 1/3 cups crushed)
1/4 C. dark brown sugar
1/3 C. butter, melted
1/2 C. finely chopped pecans
1/2 C. butterscotch morsels
For filling:
2 (8-ounce) packages cream cheese, softened
1/4 C. dark brown sugar
2 eggs
2 t. vanilla
1/3 C. crushed butterscotch candy
3 T. high-quality butterscotch ice cream topping
Grease a 9-inch deep dish pie plate with butter.
Preheat oven to 325°F.
For crust: Stir together crushed grahams, 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.
Gently spoon filling into crust. Tap on the counter to make sure there are no
air bubbles. Place cheesecake on a sheet pan and bake 45 minutes. Remove from
oven and let cool on a rack to room temperature. Warm the butterscotch topping
and drizzle over cheesecake; swirl attractively.
Chill until very cold, at least 4 hours.
Makes 12 servings.
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