Press into the bottom of a 10-inch springform pan. Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Turn the oven off and leave the cheesecake in the oven for another hour. All rights reserved. Press into the bottom of a 10-inch springform pan. 13. In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. 11 ingredients. Loaded Butterscotch Cheesecake. Alternate dropping dollops of the plain cheesecake, butterscotch cheesecake, and the remaining brownie mixture. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds. (Just like you would for a swirled cake). Every bite explodes with creamy, rich butterscotch flavor. For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. (Take care not to overmix, or the cheesecake will turn into a souffle!). Place the fridge to set for a minimum of 3 hours or overnight. Recipe by Food Network. Cover and refrigerate at least 8 hours. 32 reviews. butterscotch chips in 2 separate small microwave-safe bowls. Spoon dollops of the butterscotch chocolate sauce over the top of the cheesecake, using another spoon to swirl it around. Prepare a portion of Powdered Sugar Funnel Cake Fries as directed on package. Fold the melted butterscotch into one of the bowls until completely combined. Then use a toothpick to swirl this way and that until you get the look you want. Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Cool completely. Remove the cheesecake from the roasting pan to a cooling rack. Remove the cheesecake from the roasting pan to a cooling rack. A smooth and creamy cheesecake packed with delectable butterscotch flavor sits atop a buttery graham cracker crust. Refrigerated. … This butterscotch cheesecake gets its butterscotchiness from real, homemade butterscotch sauce added both to the cheesecake batter and drizzled on (or spooned over) the cake. Drizzle top of pie with additional caramel topping. Blend in butter. Mix in the vanilla by hand until just combined. Run a knife around the edge and cool to room temperature. Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Article image from – pastrychefonline. Smooth the edges of the cake with a knife just before serving. Using skewer swirl the sauces through the filling. So I have a tendency to fall in love with new songs and then play them over and over. Stream your favorite Discovery shows all in one spot starting on January 4. Blondie lovers, take note -- you're going to flip for this cheesecake. 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. Mix in the eggs by hand, 1 at time. 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. Cover and refrigerate at least 8 hours. All rights reserved. Cool on wire rack for 15 minutes. Repeat with the rest of the sauce, bar 100ml for pouring on top of the cheesecake when it's baked! Step 3. Pull foil away from pan and lift springform pan out of foil to wire rack. Remove cheesecake from water. Whisk for a small … Bourbon Butterscotch Cheesecake! Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. It is so darn good. Cook the sugar for 8 to 10 minutes until it has become a deep amber shade. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer. Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. This Loaded Butterscotch Cheesecake might literally be the best cheesecake I’ve ever had, let alone made. Bake until golden brown, 15 to 18 minutes. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds. For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Bake until golden brown, 15 to 18 minutes. Serve 1 slice cheesecake garnished with cotton candy puff and chocolate pieces along with Powdered Sugar Funnel Cake Fries and a portion of Butterscotch Sauce. Sign up for the Recipe of the Day Newsletter Privacy Policy. Add the sour cream and beat until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!). Cool completely. For Crust: Preheat oven to 350°F. Mix in the eggs by hand, 1 at time. You divide the batter and add black cocoa to part of it. Butter a 9 inch by 3 inch spring form pan with butter. 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. 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. In my first attempt, I divided the batter in half and alternated pouring vanilla batter and chocolate onto the crust. Copyright 2017 Television Food Network, G.P. It’s totally a thing I do. 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. Serve with a decent dollop of sweetened cream and a handful of freshly toasted pecan nuts. Butterscotch cheesecake (41) 9 hours 30 min. Run knife around edge of cheesecake, cover and refrigerate for 6 … Place the saucepan over medium heat and stir until the sugar has dissolved. My first attempt, I divided the batter in half and alternated pouring batter! 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