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)


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!



Your comments are greatly appreciated. Thank you for taking the time to leave one :)