BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTERSCOTCH PUDDING TORTE
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERSCOTCH CHEESECAKE
This butterscotch cheesecake is a delicious and decadent treat with a super creamy filling and a Biscoff crust which adds a little hint of spice. Top with a dollop of whipped cream for extra decadence.
Provided by Pam Lolley
Categories Cheesecake
Time 13h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
- Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
- Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
- Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
- Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
- Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
- Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
- Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
- Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 65.9 g, Cholesterol 140.9 mg, Fat 40 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 24.9 g, Sodium 473.9 mg
MOLTEN BUTTERSCOTCH CAKES
Try the butterscotch cousin to the favorite mini dessert with the delicious surprise molten center.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
- Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 265 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 47 g, TransFat 1 g
AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
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 cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks 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 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 65-75 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. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
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