Butterscotch Caramel Cheesecake

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This recipe comes from a nestle tollhouse recipe card. It uses butterscotch chips, caramel topping and sweetened condensed milk.

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Steps

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Preheat oven to 325 degrees.

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Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty foil.

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Crust: combine graham cracker crumbs , butter , sugar and nuts in a medium bowl.

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Press crumb mixture onto bottom and 1 inch up the sides of the prepared pan.

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Filling: remove 2 t of the butterscotch chip to reserve for garnish.

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Heat remaining chips and condensed milk in a medium saucepan over low heat until chips are melted and mixture is smooth , remove from heat.

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Cool to room temperature.

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Beat cream cheese , sugar , flour and vanill extract in a large mixing bowl until combined.

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Add butterscotch mixture , beat until smooth.

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Add eggs , beat until just combined.

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Pour into prepared pan.

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Place pan in a large roasting pan , fill the roasting pan with warm water until halfway up the side of the springform pan.

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Bake for 1 1 / 4 to 1 1 / 2 hours or until 2 1 / 2 inch area around the outside edge appears set when gently shaken.

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Remove cheesecake from water',.

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Ingredients

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graham cracker crumbs, butter, granulated sugar, pecans, butterscotch chips, sweetened condensed milk, cream cheese, all-purpose flour, vanilla extract, eggs, caramel ice cream topping, whipped topping