NO BAKE BUTTERSCOTCH AND CREAM CHEESECAKE (LOW FAT)
It's easy to enjoy this layered cheesecake. The fact that it's is very low fat doesn't hurt any and it's so easy, just mix and chill. The cook time given is chill time.
Provided by Annacia
Categories Cheesecake
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Combine crumbs, margarine, and sugar in a mixing bowl.
- Press mixture firmly in a 9" pie pan.
- Chill one hour, or until firm.
- Or, bake in a 350 oven for ten minutes or until lightly browned.
- Cool on rack before filling.
- FILLING:.
- Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
- Mix until smooth.
- In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
- Fold into cream cheese mixture.
- Divide batter in half.
- Fold butterscotch topping into one half and leave the other one plain.
- Pour butterscotch batter into a prepared 8" pie crust.
- Spoon plain batter over top.
- Cover and refrigerate for two hours, or until set.
- Cut into wedges and serve.
NO-SUGAR CHEESECAKE
Provided by Valerie Bertinelli
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
- Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
- For the filling: Reduce the oven temperature to 325 degrees F.
- Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
- Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
- Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.
NO-BAKE DIABETIC BUTTERSCOTCH CHEESECAKE
Make and share this No-Bake Diabetic Butterscotch Cheesecake recipe from Food.com.
Provided by agshare
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- bake the pie shell.
- mix 1st 3 ingredients.
- fold in the next 3 ingredients.
- pour into baked shell.
- refrigerate till set.
- drizzle butterscotch topping over pie.
- refrigerate leftovers if you have any:).
Nutrition Facts : Calories 296.8, Fat 8.1, SaturatedFat 2, Cholesterol 7.7, Sodium 589.8, Carbohydrate 45.2, Fiber 0.5, Sugar 24.2, Protein 11
NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE
I have a grandmother who is diabetic, and I wanted to create a cheesecake with no added sugar. My whole family loved it, it's now the only one I make
Provided by RLCLARK93654
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
- Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
- Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
- Beat in pudding mix until the filling is thick and smooth.
- Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
- Spread half the strawberries over the filling.
- Repeat cheesecake layer and strawberry layer.
- Chill pie in refrigerator until set and cold, at least 1 hour.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Cholesterol 61.2 mg, Fat 21.4 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 447.8 mg, Sugar 12.1 g
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
BUTTERSCOTCH CHEESECAKE
Make and share this Butterscotch Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
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- Add 3/4 cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
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