Best Butterscotch Caramel Cheesecake Recipes

Butterscotch Caramel Pecan Cheesecake image

Provided by 45 Carry Chef

Categories Cheesecake

Time 2h

Yield 8-16 slices, 8-16 serving(s)

Number Of Ingredients 12

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 image

Provided by Margie99

Categories Cheesecake

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 13

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.