Butterscotch Toffee Creamy Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From Elements Global Cuisine, Gulfport FL, Catherine Pawelek, chef, shared recipe with St. Petersburg Times Food Editor. Ingredients:
crust |
2 cups of finely ground pecan sandies cookies |
1/2 cup unsalted melted butter |
1/2 tsp of ground ginger |
filling |
20 ounces of cream cheese softened to room temperature |
4 ounces of mascarpone cheese |
1 cup of sugar |
4 eggs |
1 tsp of vanilla |
1/2 cup of butterscotch chips |
1/2 of a heath bar, broken in small pieces |
1/3 cup of caramel sauce to swirl |
Directions:
1. Preheat oven to 325 degrees.
2. Prepare the crust.
3. Crush the cookies with a rolling pin, then whirl in a food processor to a fine crumb.
4. Combine with butter and ginger, until moistened.
5. Lightly coat the bottom of a 10 inch springform pan with nonstick cooking spray.
6. Press crumbs on the bottom and up the side of the pan.
7. Refrigerate until the filling is mixed.
8. Double wrap the outside of the pan with aluminum foil.
9. In a mixer, beat the cream cheese on low speed for about 20 seconds and add the mascarpone.
10. Gradually add sugar and keep beating one or two minutes.
11. Scrape down the sides and bottom of the mixing bowl.
12. Add the eggs, one at a time and continue to beat until well blended. Add the vanilla, butterscotch chips, crumbled broken Heath bar.
13. do not over beat.
14. pour into prepped crust.
15. Top wih caramel topping and with a dinner knife or long spatula swirl caramel into the batter.
16. Bake cheesecake in a water bath in preheated oven for one hour.
17. Do not over bake, or the cake will be dry.
18. Remove from hot water bath, carefully.
19. Refrigerate for at least 3 hours.
20. The filling will seem soft and unset, but with thorough chilling, it will firm up and solidify.
21. run a sharp knive along sides and open the springform pan and unmold.
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