Nancys Butterscotch Cheesecake Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

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.

Steps:

• Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
• In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
• Cook and stir til thickened and bubbly.
• Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
• In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
• Add vanilla and the cooled pudding.
• Blend well.
• Pour into prepared crust.
• Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
• Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
• Return to oven for 2 minutes.
• Cool to room temperature.
• Chill in refrigerator at least 8 hours before serving if possible.
• *Cook time reflects chill time*.

Steps:

• 1. Preheat oven to 350°.
• 2. Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
• 3. Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
• 4. Fold chocolate chips into batter with spoon.
• 5. Spoon batter into each cupcake paper (a little over 1/2 full).
• 6. Bake in 350° oven for approximately 13 mins.
• 7. Take cheesecakes out of oven and let cool for 10-15 mins.
• 8. Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
• 9. Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).

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:

• 1. Preheat oven to 325F. Lightly butter a 9 inch springform pan. Make the crust-In a bowl, mix graham cracker crumbs, flour, and sugar and stir in the melted butter until well blended.
• 2. Press the crust over the bottom and a little bit up the sides of pan. Bake for 15 minutes, then set pan aside to cool.
• 3. Make the filling-In the top of a double boiler set over barely simmering water, melt the butterscotch chips with the heavy cream, stir this until smooth and creamy. Remove pan from heat.
• 4. Put cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed. Add the eggs, one at a time, beating 20 seconds after each addition. Scrape bowl, then add sour cream, flour and vanilla and beat until smooth.
• 5. Add the butterscotch mixture, and beat on low speed until smooth. Scrape the bowl down. Pour the filling into pan with baked crust and smooth the top.
• 6. Fill a 2 quart baking pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off oven and leave the cake in for 1 more hour with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for 4 hours or overnight.
• 7. Garnish- Drizzle half the warm caramel sauce over the cake. Sprinkle the chopped turtle candies evenly over the caramel. Drizzle rest of caramel sauce over candies. Transfer to Plate, remover sides of springform pan. Slice cake with a sharp, thin knife for clean cut.

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.