Tuesday, December 28, 2010

Butterscotch Cheesecake

I love cheesecake. And it loves me.

I have been on a cheesecake kick lately, I just can't seem to get enough of it. It's really not difficult to make, it just takes some time. My mom has actually made REAL New York Carnegie Deli Cheesecake before. It apparently IS fairly involved. I might have to get that recipe.

This butterscotch recipe intrigued me when I saw it in Taste of Home and it just kept calling to me. The Girl has not stopped requesting it.

Traditionally, you are supposed to bake your cheesecake in a springform pan. The sides of this pan can be loosened and removed so you have beautifully perfect slices of pie. I used to have one, but it is in the stratosphere with the rest of my house, and I never replaced it. I have been baking in a pie plate or a regular 9 x 13 pan with really good results, so I will probably stick with that for now.

Mix up a graham cracker crust. This recipe calls for brown sugar, but I apparently just started mixing up my old stand-by one :) Which ever kind of sugar you decide to use, add in the crushed graham crackers and melted butter.
Mix that well and press into your pie plate (or springform pan) (or 9 x 13) and set aside.
Whisk together the milks and INSTANT butterscotch pudding mix. We are going to let this sit for a few minutes so it just starts to set up.
Beat in 3 (count them, three) packages of room temperature cream cheese. Let your cream cheese set out for a few hours. This makes it so much easier to whip and you end up with a much creamier pie.
Add in 3 lightly beaten eggs. Mix on low until the eggs are just combined with the cheese mixture. We don't want to lose any of that fluffiness.
Pour into your graham cracker crust and bake at 325 for 60-75 minutes.
Let cool and place in the refrigerator overnight.
This is the hard part. The waiting. Knowing that you cannot have what you most desire...
Knowing that tomorrow, you are going to have to have this for breakfast because you can't stand it anymore...
But trust me on this one. Tomorrow, it will be infinitely better. It NEEDS that night time to blend those flavors.

Click here for Printable Recipe

Butterscotch Cheesecake
1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon Spice Island® Pure Vanilla Extract
3 eggs, lightly beaten
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. Yield: 12 servings.

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