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Butterscotch Cheesecake with chocolate drizzle
Chef:  Julie Schmidt - Smith Center, KS          Category:  Desserts

1 cup graham cracker crumbs
3 T. sugar
3 T. melted butter or margarine
3 packages (8 oz) cream cheese, softened
1/2 cup sugar
2 T. all-purpose flour
1-2/3 cups (10 oz. pkg) Butterscotch chips
2 T. milk
4 eggs
Chocolate Drizzle (recipe follows)

Directions: For crust: Heat oven to 325 degrees. Combine first 3 ingredients in a small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven to 350 degrees. 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. Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour over prepared crust. Bake 40-45 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. 12 servings. Chocolate Drizzle: Place 1/2 cup Semi-sweet chocolate chips and 1 T. shortening (do not use butter, margarine, spread or oil) in small bowl. microwave at HIH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred. ,If you are in a hurry instead of making the chocolate drizzle we have used chocolate syrup over the top of each slice. This was the first cheesecake I had ever made in a springform pan. It was so easy to make but really looked like you had spent all day on it!!