Butterscotch Caramel Cheesecake

By JanetLynn198

Ingredients

• 1 3/4 cups finely crushed graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup sugar (1/8cup splenda)
• 1/4 cup chopped pecans
• 1 pkg butterscotch chips, divided
• 1 can sweetened condensed milk
• 4 pkg (8oz each) cream cheese, softened
• 1/2 cup sugar (1/4 cup splenda)
• 1/4 cup all-purpose flour
• 2 tsp vanilla
• 4 large eggs
• 1/4 cup caramel ice cream topping

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 325F. Wrap outside bottom and side of a 9" springform pan with double layer of heavy-duty foil.

2. For filling, remove 2 tbsp of morsels and set aside for garnish. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

3. Beat cream cheese, sugar, flour and vanilla in a large mixer bowl until combined. Add butterscotch mixture; beat until smooth. Add egg, beat just until combined. Pour into prepared pan. Place pan in a large roasting pan; fill roasting pan with warm water half way up side of springform pan.

4. Bake for 75-90 mins or until a 2 1/2" rim around the outside edge appears set when gently shaken. Carefully remove cheesecake from the water. Pull foil away from pand and life springform pan out of foil to wire rack. Cool on wire rack for 15 mins. Run knife around the edge of the cheesecake. Cover; refrigerate for 6 hours to overnight.

5. When ready to serve, spread caramel topping over the top of the cheesecake and garnish with set aside morsels, if desired.