Butterscotch Caramel Cheesecake

Butterscotch Caramel Cheesecake

In this recipe:

based on 39 reviews
This Looks YUMMY!
40 min.
245 min.
12 to 16 servings

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.


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

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

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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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.

- Tracey Thomas from Kansas City, MO


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.

- Tracey Thomas from Kansas City, Missouri

This recipe takes the cake!!

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!

- Mary Relyea from Canastota, NY

Perfect New Year's Eve Dessert

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.

- Kaimy Marks from CLANCY, MT

This cheesecake is amazing

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. :)

- Dina Dunshee from

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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