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Butterscotch Caramel Cheesecake

Butterscotch Caramel Cheesecake
Makes:
12 to 16 servings
Prep Time:
40
minutes
Total Time:
245
minutes
Vegetarian
based on
39 reviews
Looking for a decadent dessert sure to get a standing ovation, this rich and creamy Butterscotch Caramel cheesecake will be the star! This winning recipe comes to us from Tracey Thomas of Kansas City, Missouri.

In this recipe:



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Ingredients:

  • CRUST
  • 1 3/4 cups finely crushed graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup finely chopped pecans
  • FILLING
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, slightly beaten
  • 1/4 cup caramel ice cream topping
  • Whipped topping

Directions:

PREHEAT oven to 325° F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavy-duty foil.

FOR CRUST:
COMBINE
graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.

FOR FILLING:
REMOVE
2 tablespoons of morsels and set aside for garnish. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

BEAT cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. Add eggs, beat just until combined. Pour into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.

BAKE for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

TO SERVE: Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.


Reviews:

Review This Recipe
  •  Star(s)

    Ohsosweet

    Tracey Thomas from Kansas City, MO

    I forgot to mention, that when I submitted this recipe it was named Butterscotch Caramel Pecan Cheesecake. I also sprinkled chopped pecans on top of the caramel topping. Go ahead and give it a try, you won't be disappointed.

  •  Star(s)

    Ohsosweet

    Tracey Thomas from Kansas City, Missouri

    I love butterscotch and caramel, not to mention pecans. So when I entered the contest, I wanted to combine all of my favorite flavors. This is to dye for. This is so rich, you only need a small slice...eating a chunk of this mouthwatering dessert is not a good idea. As the saying goes, to much of a good thing is not always good for you. Give this cheesecake a try. I guarantee you won't be disappointed. This is one of my most requested desserts, especially during the holidays.

  •  Star(s)

    This recipe takes the cake!!

    Mary Relyea from Canastota, NY

    This recipe is irresistable and it turned out even better than I'd anticipated! For a Christmas gift, I received a springform pan so I searched for a unique recipe to try. My boyfriend loves butterscotch but is very fussy. Let me just say that he kept asking for more. . . . cheesecake. This recipe is definitely a keeper!

  •  Star(s)

    Perfect New Year's Eve Dessert

    Kaimy Marks from CLANCY, MT

    This is the 2nd time I've brought this for a New Year's Eve party and both times the recipe has been requested by many. It's an easy recipe - nearly foolproof, and absolutely delicious. I made it in a 13X9 pan this year so serving was easier, and skipped the whipped cream and extra chips for garnish, and it was still wonderful.

  •  Star(s)

    This cheesecake is amazing

    Dina Dunshee from

    I made this cheesecake for an assignment for my cooking class, It turned out wonderful and was served at thanksgiving for my family and was gone within two days. However, i saved a piece for my teacher and I definately got an A. :)

  •  Star(s)

    AWESOME!!!!

    michele nowak from South Milwaukee, WI

    I make a chocolate cheesecake for Christmas and i'm always looking for different recipes, i came across this recipe at the grocery store and decided i was going to make this for Thanksgiving. Let me tell you!!! what a hit!!!! everyone loved it. This is my new Thanksgiving dessert

  •  Star(s)

    Salty Sweet Twist

    Kristina Dennis from jacksonville, FL

    I stumbled on this recipe at the grocery store and my husband LOVED it. He likes salty to balance his sweet, but hates nuts, so he asked me to add pretzels to the crust, talk about AWESOME! 1/2 cup crushed pretzels should do it.

  •  Star(s)

    Irresistable

    Lynnette Reynolds from PHILADELPHIA, PA

    I made this cheesecake for Christmas last year and it went so fast because everyone in my family loves cheesecake. This was challenging but I do love a good challenge and this was fun.

  •  Star(s)

    Top Cheesecake

    Lisa Patterson from Gilbert, AZ

    This was absolutely delicious! My husband took most of it to work and the guys loved it, said it tasted better than the Cheesecake Factory. Another wanted to pay my husband to have me make one for him. The texture and taste are perfect, dense, not dry. Tasted like a great butterscotch pudding. It did not crack and looked perfect too. It was my first real cheesecake, not difficult, and a huge hit!

  •  Star(s)

    The best of both worlds

    Erika Unger from ROCHESTER, NY

    I made this for my mother in law for her birthday because her favorite things are butterscotch and caramel. I came upon this recipe after searching many sights and wow, what a hit! Everyone loved it and not difficult at all to make. I will definitely be making it again.

  •  Star(s)

    Butterscotch Caramel Cheesecake

    Cheryl Whitman from GIBSONIA, PA

    I think I have gained 20 pounds since I found this recipe...it's that good. The combination of tastes is absolutely decadent. Most of my friends have asked me for this recipe as well. You have to try it.

  •  Star(s)

    One of the best cheesecake ever

    Beth Hamm from Palmdale, CA

    I made this cheesecake twice and both time I got rave reviews. Now it is a staple for Thanksgiving dessert. Absolutely the BEST and very easy to make.

  •  Star(s)

    WOW

    Angie Clark from BEATRICE, NE

    I made this for a early Thanksgiving last week and oh my, was it ever good! Left with a empty dish that day. Thanks for the great recipe!!!

  •  Star(s)

    Definately 5*

    Taylor Patricia from KESWICK, ON

    This is one of the best cheesecakes I have made. I only make cheesecake for special occasions. This one I made for my sister-in-laws 50th Birthday. What a success!! Everbody loved it.

  •  Star(s)

    butterscotch caramel cheesecake

    Barb Olson-Teates from MOHAWK, MI

    A little bit of heaven right here on earth. I adore caramel and this recipe delivers. Rich and creamy. a true favorite!

  •  Star(s)

    Very, very, rich!!

    Brenda Wyman from ALTON, IL

    I made two of these one evening and took one to work. It was gone in no time. Very rich and a great tast for fall. Looked very pretty too!

  •  Star(s)

    halloween

    rita wieland from HAMPTON, GA

    I make a lot of cheesecakes, but this is one of my favorites. For Halloween parties I melt some chocolate chips and drizzle circles, then run a knife to pull them to look like spider webs. Then, garnish with some plastic spiders for a big hit with children of all ages.

  •  Star(s)

    Mmmmmmmm

    Emily Jones from

    I made this for my religion class as a project- everyone was raving about it afterward. My whole school knew that i made the best cheesecake after that class!

  •  Star(s)

    Butterscotch Caramel Cheesecake

    Lori Dettmer from Shawnee, KS

    I made this for my husbands birthday. You can use only one word to describe this cheesecake "YUM".

  •  Star(s)

    Very Special Indulgence

    Linda Lamb from WINNSBORO, TX

    A friend of mine was coming for a visit and I know her favorite dessert is cheesecake. What I didn't know was that she prefers butterscotch over any other flavor. We both loved this cheesecake and it really wasn't that difficult to make.

  •  Star(s)

    Rich Rich Rich

    MONICA KLINKER from FAYETTEVILLE, GA

    This is an excellent cheesecake. It's not as difficult as it sounds. It is very rich. Just be careful to have the foil tight around the pan when you put it in the water.

  •  Star(s)

    Butterscotch Caramel Cheesecake

    JIM APLIN from ORLANDO, FL

    I always like to make something special around the holidays & this butterscotch caramel cheesecake fits the bill. I made one & took it to work with me. Luckly I cut it in to small pieces. It was gone, licity split. I'll make this one again.

  •  Star(s)

    YUM!

    Jillian Boettcher from PORTLAND, OR

    This was a fantastic cheesecake recipe! I made it for my mom's club meeting and all of her friends raved about it. It's rich and creamy and the butterscotch flavor makes it delicious!

  •  Star(s)

    WOW!

    Sherry Lochner from APO, AP

    This is awesome! I took this to my Bunko group last night and it was devoured. I had to ask for them to save my husband a small piece. LOL!

  •  Star(s)

    Big Hit

    Pat Pruitt from SPRINGDALE, AR

    This cheese cake make a big hit with my family and guests for dinner the other night. I think I haeard moore oohs and aahs than I have heard over any dessert I have served before. @ people went home with copies of the recipe so I'm sure it will spread wings and make its rounds. I really mkes you feel good when you know you have done something to please alot of people and we had 12 here for dinner that night. It was not difficult to make since my favorite dessert is cheese cake and I don't think there is a cheese cake reciepe out there that I have not tried. Some flops but mostly good results. Thanks for this one becaues it is one of the best.

  •  Star(s)

    a definite do-again

    Rita Gay from Lr. Sackville, NS

    I made this cake for an annual Christmas party we host and everyone went crazy, they could not believe it was home baked. It is a definite do again recipe.

  •  Star(s)

    Super Delicious

    ADRIA HEMBREE from TACOMA, WA

    I made this for Thanksgiving dinner, and it was a huge hit. It is a very rich cheesecake, so small pieces are perfect. Plus, it lasts longer. I will definitely make this again.

  •  Star(s)

    Mmm Mmm Mmm.....Dreamy!

    SHANNON GOLDSMITH from RADCLIFF, KY

    I made this recipe but substituted 2 ready made crusts instead of one homemade one. They were a huge hit! I made them for my moms birthday, butterscotch being her fav...all she could say was Mmm Mmm Mmm about a thousand times!! The whole family adores it! I think I am going to try this same recipe with different types of chips and toppings and see what works best!

  •  Star(s)

    Yummy!!

    Mary Huey from CENTENNIAL, CO

    What a delicious cake. I decided to try an extra-special dessert for company over the weekend and this was just perfect.

  •  Star(s)

    butterscoth caramel cheesecake

    LYNNE KRIEGER from YACOLT, WA

    Delicious. family and friends loved this cheesecake. Everyone's favorite flavors, in one cheesecake. Held up very well.

  •  Star(s)

    Fabulously Rich!!

    Jan Wilkins from BLYTHEVILLE, AR

    This has got to be one of the richest desserts I have ever eaten. It is truly wonderful and people thought I bought it at a bakery. Be sure to serve very "slim" slices.

  •  Star(s)

    butterscotch Hit!

    Sheri Schwellinger from MILWAUKEE, WI

    I brought this dessert to our Thanksgiving pot luck here at work. Everyone loved it! I will make this cheesecake again!

  •  Star(s)

    Scrumpsious Delite

    Sevi Cookielovr from San Fransisco, CA

    This cheesecake is filled with such wonderful taste and texture.This cake has the perfect look and taste for the holidays. My mouth waters everytime i think of how it tasted. If you are worried about the caramel getting stuck to your teeth, just think how happy you make the dentist feel(he/she will get money!) Happy Thanksgiving!

  •  Star(s)

    Butterscotch Caramel Cheesecake

    Carole Finney from HARRISVILLE, OH

    I have been hunting a recipe similar to this. I am going to make one tomorrow. I tasted a cheesecake that had some of the same ingredients and it was delicious.

  •  Star(s)

    *Butterscotch Carmel Cheesecake

    Julie Weitzel from Portland, OR

    My son in law does not like chololate but he loves this one will make it for his wedding reception

  •  Star(s)

    Great first cheesecake

    Rahmona Grube from Warner Robins, GA

    This was the first springform pan cheesecake I made and it was great! It was a big hit at thanksgiving with my family.

  •  Star(s)

    Family enjoyed this cheesecake

    Martha Martin from Cumberland, OH

    This was the first cheesecake I ever baked-it is wonderful!!!My family was all home for Christmas and we all loved it. It is so rich and creamy and lookeds so pretty on a nice glass plate. I served it when we had a dinner party and everyone enjoyed it.

  •  Star(s)

    Butterscotch Caramel Cheesecake

    Janet Morrissey from Baltimore, MD

    This is so good!! I made this for Thanksgiving and will certainly make it again, as, even taking very small pieces of this, it was the first dessert to be gone. Very rich - a little goes a long way, but you won't mind going on that journey:). A lot of people are afraid of making cheesecakes, but, if you just jump in and follow the directions, you'll be really happy with the results.

  •  Star(s)

    Excellent dessert for Butterscotch lovers

    laura zarboni from dacula, GA

    My husband loves butterscotch and this is definetly a winner it is smooth creamy and delicious. I will make this for every family get together. It is actually not that hard to make at all. I give it 5 stars.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 750
  • Calories from Fat: 420
  • Total Fat: 47g (72% of DV)
  • Saturated Fat: 29g (145% of DV)
  • Cholesterol: 175mg (59% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 69g (23% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 54g
  • Protein: 12g
  • Vitamin A: 25% of DV
  • Vitamin C: 0% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Butterscotch Caramel Cheesecake

Ingredients

  • CRUST
  • 1 3/4 cups finely crushed graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup finely chopped pecans
  • FILLING
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, slightly beaten
  • 1/4 cup caramel ice cream topping
  • Whipped topping

 

Directions

PREHEAT oven to 325° F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavy-duty foil.

FOR CRUST:
COMBINE
graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan.

FOR FILLING:
REMOVE
2 tablespoons of morsels and set aside for garnish. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature.

BEAT cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. Add eggs, beat just until combined. Pour into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.

BAKE for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

TO SERVE: Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.

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