Butterscotch Cheesecake

By á-639

Ingredients

• Vanilla Cookie Crust
• 11 vanilla sandwich cream cookies, crushed
• 3 tablespoons butter, metled
• Butterscotch Filling
• 24 ounces cream cheese
• 3/4 cup dark brown sugar
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 1/2 cup butterscotch schnapps
• 1/4 cup sour cream
• 2 teaspoon vanilla
• Butterscotch Whipped Cream Topping
• 1 cup whipping cream
• 1 tablespoon dark brown sugar
• 1 tablespoon butterscotch schnapps
• 1/2 cup coarsly crushed butterscotch candies

Details

Servings 12

Preparation

Step 1

VANILLA COOKIE CRUST
in a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly into the bottom of a greased 9-inch springform pan.

BUTTERSCOTCH FILLING
In a large bowl combine cream cheese, brown sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in butterscotch schnapps, sour cream, and vanilla. Pour the cream cheese mixture over the crust.
Bake at 350 for 15 minutes. Lower temperature to 200 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the insde edge of the pan. Trun the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

BUTTERSCOTCH WHIPPED CREAM TOPPING
In a small bowl beat whipping cream, brown sugar, and schapps with an electric mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Spinkle with butterscotch candies. Chill till serving.