- 12
Ingredients
- ***GRAHAM CRACKER CRUST***
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter or margarine
- ***FILLING***
- 3 packages (8 oz. size) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 package (10-oz. size) butterscotch chips
- 2 tablespoons milk
- 4 eggs
- ***CHOCOLATE DRIZZLE***
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon shortening
Preparation
Step 1
Prepare crust (see below). Increase oven temperature to 350 degrees F.
Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
Prepare chocolate drizzle; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake.
GRAHAM CRACKER CRUST: Heat oven to 325 degrees F. Stir together graham cracker crumbs, sugar and melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
CHOCOLATE DRIZZLE: Place chocolate chips and shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir.
If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.