Brown Sugar Cheesecake with Butterscotch

Brown Sugar Cheesecake with Butterscotch
Staff Writer
Brown sugar cheesecake with butterscotch, made by chef Adam Dulye.
Melissa Fuller, Eddie Arrossi & Brewers Association

Brown sugar cheesecake with butterscotch, made by chef Adam Dulye.

From DC's SAVOR event and chef Adam Dulye, from The Monk's Kettle and The Abbot's Cellar. Pair with Epic Brewering Company's Smoked & Oaked for the perfect craft beer and food pairing for Father's Day.

12
Servings
151
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
28g
22%
Protein
3g
7%
Vitamin A, RAE
171µg
24%
Calcium, Ca
78mg
8%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
46µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
83mg
12%
Selenium, Se
4µg
7%
Sodium, Na
194mg
13%
Water
2g
0%

Brown Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Brown Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.