Butterscotch Caramel Cheesecake

Butterscotch Caramel Cheesecake
 
Ingredients:
CRUST
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
FILLING
1 2/3 cups (11-oz. pkg.) NESTL� TOLL HOUSE Butterscotch Flavored
Morsels, divided
1 can (14 oz.) CARNATION Sweetened Condensed Milk
4 pkgs. (8 oz. each) 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
Directions:
PREHEAT oven to 325� F. Wrap outside bottom and side of 9-inch
springform pan with double layer of heavy-duty foil.
FOR CRUST:
COMBINE graham cracker crumbs, butter, granulated sugar and nuts in
medium bowl. Press crumb mixture onto bottom and 1-inch up side of
prepared pan.
FOR FILLING:
REMOVE 2 tablespoons of butterscotch morsels and set aside for
garnish. Heat milk and remaining butterscotch morsels in medium
saucepan over low heat until morsels are melted and mixture is
smooth; remove from heat. Cool to room temperature.
BEAT cream cheese, granulated sugar, flour and vanilla extract in
large mixer bowl until combined. Add butterscotch mixture; beat
until smooth. Add eggs, beat just until combined. Pour into prepared
pan. Place pan in large roasting pan; fill roasting pan with warm
water half way up side of springform pan.
BAKE for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around
outside edge appears set when gently shaken. Carefully 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; refrigerate for 6 hours or
overnight.
TO SERVE:
Remove side of pan. Spread caramel topping over top of
cheesecake. Pipe outer edge of cheesecake with whipped topping.
Garnish with reserved butterscotch morsels, if desired
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes