Salted butterscotch is everywhere-candy, ice cream and now...cheesecake! Silky smooth cheesecake is dressed with a decadent butterscotch sauce that really stands out next to the salty pretzel crust. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the pretzels, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the condensed milk, milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding mixture and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 55-65 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt., In a small bowl, combine Mascarpone cheese and 1/3 cup sauce until smooth. Spread over cooled cheesecake; refrigerate overnight. Cover and refrigerate remaining sauce., Remove sides of pan. Just before serving, sprinkle cheesecake with sea salt; drizzle with butterscotch sauce.
Nutrition Facts : Calories 714 calories, Fat 50g fat (30g saturated fat), Cholesterol 202mg cholesterol, Sodium 698mg sodium, Carbohydrate 58g carbohydrate (47g sugars, Fiber 0 fiber), Protein 12g protein.
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