Chocolate Butterscotch Swirl Cheesecake Recipes

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.

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

Steps:

• Prepare a 9-inch round springform pan.
• Set oven to 350 degrees (second-bottom oven rack).
• To make the crust: finely grind the wafers in a food processor, then blend in butter.
• Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
• For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
• Gradually add in the sugar and beat until smooth.
• Beat in eggs and vanilla.
• In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
• Pour HALF of the cream cheese mixture into the crust.
• Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
• Using the tip of a knife swirl the chocolate mixture into the filling.
• Spoon the remaining cream cheese mixture over.
• Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
• Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
• Cool in the pan on a rack then place in the refrigerator overnight.
• The following day: using a small knife, cut around pan sides to loosen the cake.
• Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
• Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
• Slice the drizzle more sauce on each slice.

Steps:

• 1. First, make your butterscotch ganache. On low heat, melt together the butterscotch chips and cream, stirring occasionally. When all melted, set aside to cool.
• 2. Now make the cheesecake part. Blend together all the cheesecake ingredients until smooth and incorporated and fluffy. Set aside.
• 3. Preheat oven 350. Good tip: Butter bottom of a ceramic 9 x 13 baking dish. Lay down a sheet of parchment or baking paper. Butter that. Set aside.
• 4. Melt together the cocoa and butter. Stir to mix together. Set aside.
• 5. In a separate bowl, whisk together sugar, salt, eggs and vanilla extract.
• 6. Stir in the chocolate syrup.
• 7. Then add the cocoa and stir until smooth. Fold in the flour.
• 8. If it is too stiff, stir in a little of the butterscotch ganache.
• 9. Spread brownie part on the bottom of the pan.
• 10. Then pour in the butterscotch ganache (you might not want to use it ALL). Just pour in enough to cover the top.
• 11. Use a knife or large spoon to swirl it all together.
• 12. Top off with the cheesecake mix.
• 13. Use knife or spoon to swirl it together with the rest of the brownie mix.
• 14. Bake for about 35 minutes, or until center comes out clean.
• 15. Let cool in pan for about 15 minutes before cutting and EATING! Enjoy :)

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.