Saturday, November 2, 2013

Butterscotch Swirl Cheesecake with a Shortbread Crust




The other day they had cream cheese on sale so I was sure to pick up quite a few!  You all know that I love cream cheese and I pretty much use it every day!  A family favorite is cheesecake so I decided to whip one up.  This time I wanted to incorporate some butterscotch and make a shortbread crust.  The combination of flavors came together perfectly!  What I love about this recipe is that it only uses one block of cream cheese and other simple ingredients too.  

Please note...I made this the first time in a pie pan, but it was pretty hard to cut.  I made it again in a spring form pan and it was a breeze to slice.  However, the pictures shown are made with the pie pan.

Ingredients are as follows:

1 1/3 C shortbread crumbs (I bought a pack of cookies for a dollar and ground them up)
1/4 C butter, melted 
8 ounces cream cheese, softened
1 (14oz.) can sweetened condensed milk
1 tsp. vanilla
1 egg
1/2 C butterscotch chips

1/4 C butterscotch chips (for the drizzle on top)


Directions:

Preheat oven to 350 degrees; grease a springform pan.

Mix the crumbs and butter together; pat into the bottom of the pan; set aside.


Cream the cream cheese, milk and vanilla together; whip in the egg.


Pour into prepared crust.

 
Melt the butterscotch chips and place dollops in the mixture. 


Take a knife and swirl throughout the batter.

  
Bake for 25-30 minutes; until a knife in the center is clean. 


Turn the oven off, open the oven door a crack and leave the cheesecake in there for half an hour.  Remove from oven and allow to cool in the refrigerator for a few hours or even overnight.  When ready to serve, melt the remaining butterscotch chips and drizzle over the top.  Slice, serve and enjoy!



 

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