Salted Butterscotch Cheesecake |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Salted butterscotch is everywhereâcandy, ice cream and now. cheesecake. Silky smooth cheesecake is dressed with a decadent butterscotch sauce that really stands out next to the salty pretzel crust. Ingredients:
1-1/4 cups finely crushed pretzels |
1/2 cup butter, melted |
1/4 cup sugar |
filling: |
1 can (14 ounces) sweetened condensed milk |
3/4 cup 2% milk |
1 package (3.4 ounces) instant butterscotch pudding mix |
3 packages (8 ounces each) cream cheese, softened |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
butterscotch sauce: |
1/4 cup butter, cubed |
1 cup packed dark brown sugar |
3/4 cup heavy whipping cream |
3 teaspoons vanilla extract |
1/2 teaspoon salt |
topping: |
1 carton (8 ounces) mascarpone cheese, softened |
sea salt |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the pretzels, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
3. In a small bowl, whisk the condensed milk, milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4. Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding mixture 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.
5. Bake at 325° for 55-65 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.
6. In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt.
7. In a small bowl, combine Mascarpone cheese and 1/3 cup sauce until smooth. Spread over cooled cheesecake; refrigerate overnight. Cover and refrigerate remaining sauce.
8. Remove sides of pan. Just before serving, sprinkle cheesecake with sea salt; drizzle with butterscotch sauce. Yield: 12 servings.
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