Rabu, 01 Mei 2019
This cheesecake has a wealthy butterscotch base, clean, creamy cheesecake filling and topped with a few butterscotch crunch. It’s outstanding rich so one piece is extra than sufficient. until, of course, your sweet tooth demands extra!
I may additionally have eaten most of it myself. responsible! I just couldn’t face up to understanding it was inside the refrigerator taunting me. Serve for dessert or a noon snack with some coffee or tea.
You’ll love how smooth it's miles to make, too! This recipe is one you’ll want to preserve available on every occasion you need to serve a deliciously simple dessert.
Ingredients :
- 1 300g package butterscotch chips
- 1/2 cup butter
- 2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1 250g package cream cheese, softened
- 1 3/4 cup sweetened condensed milk
- 1 tsp vanilla
- 1 egg
Instructions :
- Preheat oven to 350F. Grease a 9×13 baking pan.
- Add butterscotch chips and butter to a medium saucepan over medium low heat. Melt. Stir in graham cracker crumbs and pecans. Press 1/2 of mixture into prepared baking pan.
- Beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla and egg. Pour over crumbs. Top with remaining crumbs.
- Bake for 25 minutes. Cool to room temperature then chill in the refrigerator before serving.