Italian Butterscotch Cheesecake With A Buttery Peca

Name: Italian Butterscotch Cheesecake With A Buttery Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups pecans; 1 cup flour; 1 cup butter; Filling; 1 lb ricotta cheese; 1/2 cup brown sugar; 1 (10 ounce) package butterscotch chips; 4 eggs; 1 tablespoon flour; 2 tablespoons vanilla

Servings: persons

1
Preheat the oven to 350 degrees F.
2
To make the crust, pulverize the pecans in the food processor.
3
Add the flour and the butter and whiz around until combined.
4
Press the crust into a 10 inch springform pan.
5
Bake in the oven for 10 minutes and then remove and cool.
6
Keep the oven going, but turn it up to 425 degrees F.
7
To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
8
Melt the butterscotch chips in the microwave or in a double boiler.
9
Add to the cheese mixture and mix on medium speed until combined.
10
Add the eggs, flour and vanilla.
11
Mix until just combined.
12
You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
13
Pour the filling into the crust.
14
Bake at 425 degrees F for 10 minutes.
15
After 10 minutes, turn down the oven to 250 degrees F.
16
Bake for one hour.
17
Do not attempt to open the oven to peek at the cheesecake.
18
After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
19
Place the cheesecake in the refrigerator for at least 4 hours.

1552

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Crust, 2 cups pecans, 1 cup flour, 1 cup butter, and more.

Yes, Italian Butterscotch Cheesecake With A Buttery Pecan Crust 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.

That's it — enjoy your meal!

Italian Butterscotch Cheesecake With A Buttery Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions