Loading...Ingredients
Units Scale
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:
- 11 oz Nestle Toll House Butterscotch-Flavored Morsels
- 14 oz Nestle Carnation Sweetened Condensed Milk
- 4 packages (8 oz 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
Instructions
- Preheat oven to 325 degrees Fahrenheit. Wrap the outside bottom and side of a 9-inch springform pan with a double layer of heavy-duty foil.
- Combine graham cracker crumbs, butter, granulated sugar, and nuts in a medium bowl. Press the crumb mixture onto the bottom and 1 inch up the side of the prepared pan.
- Remove 2 tablespoons of butterscotch morsels and set aside for garnish.
- Heat milk and remaining morsels in a medium saucepan over low heat until morsels are melted, and the mixture is smooth; remove from heat. Cool to room temperature.
- Beat cream cheese, granulated sugar, flour, and vanilla extract in a large mixer bowl until combined. Add butterscotch mixture; beat until smooth.
- Add eggs and beat just until combined. Pour into prepared pan.
- Place pan in large roasting pan; fill roasting pan with warm water halfway up the side of springform pan.
- Bake for an hour and a half or until a two-and-a-half-inch area around the outside edge appears set when gently shaken. Carefully remove the cheesecake from the water.
- Pull the foil away from the pan and lift the springform pan out of the foil to the wire rack. Cool on a wire rack for 15 minutes.
- Run a knife around the edge of the cheesecake. Cover and refrigerate for 6 hours or overnight.
- Remove the side of the pan. Spread caramel topping over top of cheesecake. Pipe the outer edge of the cheesecake with whipped topping. Garnish with reserved morsels, if desired.