Brown Sugar Cheesecake with Butterscotch

Staff Writer
Brown Sugar Cheesecake with Butterscotch
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
502
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.

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
32g
N/A
Saturated Fat
20g
99%
Cholesterol
159mg
53%
Protein
7g
14%
Carbs
37g
12%
Vitamin A
349µg
39%
Vitamin B12
0.4µg
6.9%
Vitamin C
0.4mg
0.6%
Vitamin D
0.9µg
0.2%
Vitamin E
0.8mg
4%
Vitamin K
4µg
5%
Calcium
137mg
14%
Fiber
0.6g
2.2%
Folate (food)
19µg
N/A
Folate equivalent (total)
27µg
7%
Folic acid
5µg
N/A
Iron
1mg
7%
Magnesium
21mg
5%
Monounsaturated
10g
N/A
Niacin (B3)
0.5mg
2.6%
Phosphorus
161mg
23%
Polyunsaturated
3g
N/A
Potassium
220mg
6%
Riboflavin (B2)
0.2mg
14.4%
Sodium
350mg
15%
Sugars, added
26g
N/A
Trans
0.2g
N/A
Zinc
0.9mg
5.8%

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