Recipe - Debi Fields Butterscotch Cheesecake

CRUST
1 cup Graham cracker crumbs
2 tablespoon Flour
2 tablespoon Sugar
4 tablespoon Unsalted butter; melted

FILLING
12 ounce Butterscotch chips
One fourth cup Heavy cream
16 ounce Cream cheese; softened
One half cup Firmly packed light brown
sugar
4 lg Eggs; at room temperature
1 cup Sour cream
2 tablespoon Flour
1 tablespoon Pure vanilla extract

GARNISH
1 Jar; (8oz) caramel topping,
warmed
1 pack (8oz) Turtle candies;
chopped

Equipment Needed: 9inch springform pan; electric mixer

Preheat the oven to 325°F. Lightly butter the springform pan.

1. (Crust) In a bowl, combine the graham cracker crumbs, flour, and sugar,
and stir in the butter until thoroughly blended. Press the crust over the
bottom and One fourth of the way up the sides of the prepared pan. Bake for 15
minutes, then set the pan aside to cool.

2. (Filling) In the top of a double boiler set over barely simmering water,
melt the butterscotch chips with the heavy cream, stirring until smooth and
creamy. Remove the pan from the heat.

3. Put the cream cheese and brown sugar in a large bowl and beat until
smooth using the electric mixer on medium speed. Add the eggs, 1 at a time,
beating for 20 seconds after each addition. Scrape down the bowl. Add the
sour cream, flour, and vanilla, and beat until smooth. Add the butterscotch
mixture and beta on low speed until smooth. Scrape down the bowl. Pour the
filling into the prepared pan and smooth the top.

4. Fill a 2quart baking pan halfway with hot water and place on the bottom
rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the
oven and leave the cake in for 1 hour with the door closed. Remove the cake
to a wire rack and cool to room temperature. Cover the cake with foil and
refrigerate for at least 4 hours or overnight.

5. (Garnish) Drizzle half of the warm caramel sauce over the cake. Sprinkle
the chopped Turtle candies evenly over the caramel. Drizzle the remaining
caramel over the candies.

6. To serve, transfer the cake to a serving plate and remove the sides of
the springform pan. Slice the cake with a sharp, thin knife, wiping the
blade clean after each cut.
Posted to recipeludigest Volume 01 Number 528 by Perry Greene
palgreen@hiwaay.net on Jan 14, 1998