When creating our newest cheesecake recipe, we decided there's nothing better than butterscotch and caramel combined. These two decadent ingredients create a salty tone to even the sweetest desserts – including soft and fluffy cheesecake. With this easy recipe, you don't have to sacrifice having something sweet or salty – this dessert has the best of both worlds.
Whether you're looking for the perfect dessert to bring to your next gathering or if you want to try something new, this recipe is the perfect place to start. Want to branch out and discover classic and unique recipes? Check out our ever-growing list of cheesecake recipes and find your next favorite dessert.
Butterscotch Caramel Cheesecake Ingredients
Crust
- 1 and 3/4 cups graham cracker crumbs, finely crushed
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup pecans, finely chopped
Filling
- 11oz Nestle Toll House Butterscotch-Flavored Morsels
- 14oz Nestle Carnation Sweetened Condensed Milk
- 4 packages (8oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 Teaspoons vanilla extract
- 4 large eggs, slightly beaten
- 1/4 cup caramel ice cream topping
- Whipped cream
©Vladislav Noseek/Shutterstock.com
Butterscotch Caramel Cheesecake Directions
1. Preheat oven to 325 degrees Fahrenheit. Wrap outside bottom and side of a 9-inch springform pan with double layer of heavy-duty foil.
2. Combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.
3. Remove 2 tablespoons of butterscotch morsels and set aside for garnish.
4. 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.
5. Beat cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth.
6. Add eggs, beat just until combined. Pour into prepared pan.
7. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.
8. Bake for an hour and a half or until two and a half inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water.
9. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes.
10. Run knife around edge of cheesecake. Cover and refrigerate for 6 hours or overnight.
11. Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.