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Brown Sugar Cheesecake with Butterscotch Recipe
Jun 15, 2012 @ 11:03 AM
Posted by
Daily Value: 23%
Servings: 12
Vegetarian
Posted by
Nutrition
Cal/Serving: 466Daily Value: 23%
Servings: 12
Vegetarian
| Fat | 36g | 56% |
| Saturated | 20g | 98% |
| Trans | 0g | 0% |
| Carbs | 30g | 10% |
| Fiber | 0g | 1% |
| Sugars | 29g | 0% |
| Protein | 7g | 13% |
| Cholesterol | 159mg | 53% |
| Sodium | 295mg | 12% |
| Calcium | 132mg | 13% |
| Magnesium | 17mg | 4% |
| Potassium | 205mg | 6% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 5% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 18µg | 5% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the crust::
- 1/3 cup pecans
- 16 thin chocolate wafer cookies
- Four 5- by 2 1/2-inch graham crackers
- 1/3 cup packed dark brown sugar
- 6 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
For the filling:
- Three 8-ounce packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup packed dark brown sugar
For the topping:
- One 16-ounce container of sour cream
- 2 tablespoons packed dark brown sugar
- 1 teaspoon vanilla
DIRECTIONS
For the crust::
Preheat oven to 350° F.
In a baking pan, toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches up side.
For the filling:
In a bowl with an electric mixer, beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in vanilla and brown sugar until just combined.
Pour filling into crust and put springform pan in a baking pan. Bake cake in the middle of the oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
For the topping:
In a bowl, stir together sour cream, brown sugar and vanilla. Drop spoonfuls of the sour cream topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours.
Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
Recipe Details
Servings: 12
