Butterscotch Pecan Cheesecake Recipe

Name: Butterscotch Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz plain chocolate cookies; 3 1/2 tbsp butter, melted; 1 lb cream cheese, softened; 1 tsp vanilla extract; 3/4 cup granulated sugar; 2 None large eggs; 1 tbsp all-purpose flour; 1/2 cup roasted pecans, finely chopped; None None Butterscotch Topping; 1/3 cup firmly packed brown sugar; 3 tbsp butter; 1 tbsp heavy cream

Servings: persons

5 oz plain chocolate cookies
3 1/2 tbsp butter, melted
1 lb cream cheese, softened
1 tsp vanilla extract
3/4 cup granulated sugar
2 None large eggs
1 tbsp all-purpose flour
1/2 cup roasted pecans, finely chopped
None None Butterscotch Topping
1/3 cup firmly packed brown sugar
3 tbsp butter
1 tbsp heavy cream

1
Preheat oven to 350u00b0F.
2
In a food processor, process cookies to fine crumbs. Add butter and process until combined. Press mixture into the base of an 8 inch springform pan. Chill for 30 mins.
3
To make the filling, beat cream cheese, vanilla and sugar until smooth. Beat in eggs then fold in flour and nuts. Transfer to prepared pan and smooth top. Bake for 45 mins. Let cheesecake cool in oven with the door ajar.
4
To make the butterscotch topping, heat all ingredients in a small saucepan until smooth. Spread over cheesecake then chill for 3 hours or overnight before serving.

1155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 oz plain chocolate cookies, 3 1/2 tbsp butter, melted, 1 lb cream cheese, softened, 1 tsp vanilla extract, and more.

Yes, Butterscotch Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pecan Cheesecake

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