Butterscotch Cheesecake with Pecan Crust

Recipe By:
Courtney
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  • Total Time 120 min Ico-add
  • Yield 1 Cake
  • Level Medium

This butterscotch cheese cake recipe features a pecan crust giving the cake multiple savory and sweet layers.
 

Ingredients

  • Pecan cookie crust:
  • 1 stick butter, softened
  • 1/2 cup sugar (or substitute)
  • 3/4 cups all purpose flour (or vanilla flavored whey protein powder)
  • 3/4 cups chopped pecans
  • 1/2 teaspoon salt
  • Butterscotch filling:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 2 teaspoons butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon molasses
  • 4 eggs
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Directions

  1. 1. Preheat the oven to 325 degrees F. Prepare a spring form pan with cooking spray.
  2. 2. Beat the butter and sugar together until light and creamy; beat in the flour, pecans and salt. Press the crust evenly and firmly into the bottom of the spring form pan, plus just far enough up the sides to cover the seam at the bottom.
  3. 3. Bake for 12 to 15 minutes, until lightly golden. Set aside to cool while you make the filling.
  4. 4. In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Whip in the sugar and sour cream, mix well.
  5. 5. Add the butter, vanilla and molasses; add the eggs one by one, beating until very smooth and creamy.
  6. 6. Pour the mixture into the crust. Place the cake on the middle rack of the oven. On the oven rack below it place a pie pan of water. Bake for one hour.
  7. 7. Cool in the pan on a wire rack. Chill well before serving.