Chocolate Butterscotch Swirl Cheesecake Recipes

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHOCOLATE BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 170C/325F. Line an 8" pushpan or springform pan with parchment paper, lightly grease sides. Put the butterscotch candies in a zip lock bag, remove the air before closing and bash with a rolling pin until you have small pieces, transfer to a food processor and blitz for a minute. Add the oreos and pulse until you have fine crumbs. Set aside. Put the butter in a small saucepan and melt on a medium heat, continue to heat while stirring until the butter solids are dark brown. Remove from heat and swirl pan for 30 seconds. Pour the butter into the oreo mixture and stir to combine. Press mixture into an even layer in the bottom of your pan. Place in fridge until ready to use. To make the cheesecake, put both cheeses in a large bowl and beat in the sugar until combined. Add the eggs one at a time, beating between additions. Beat in cream. Fold in the melted chocolate until evenly combined. Pour a thin layer of the butterscotch chocolate sauce over the top of the crust, then pour the cheesecake batter over. Spoon dollops of the butterscotch chocolate sauce over the top of the cheesecake, using another spoon to swirl it around. Repeat with the rest of the sauce, bar 100ml for pouring on top of the cheesecake when it's baked! Place a baking dish filled with water on the bottom shelf of your oven (this will help stop the cheesecake cracking, cracks don't bother me though), bake the cheesecake on the middle shelf for 50-60 minutes, until edges are dull and the centre is almost set. Once ready, turn the oven off and leave the cheesecake in the oven with the door very slightly ajar for one hour. Remove cheesecake from oven and leave to cool completely in the pan. Remove cheesecake from pan and chill in the fridge for at least 4 hours or overnight. When ready to serve, pour remaining sauce over the top of the cheesecake - you can either do this over the whole cheesecake or individual slices.

TURTLE CHOCOLATE SWIRL CHEESECAKE

Steps:

• Prepare a 9-inch round springform pan.
• Set oven to 350 degrees (second-bottom oven rack).
• To make the crust: finely grind the wafers in a food processor, then blend in butter.
• Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
• For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
• Gradually add in the sugar and beat until smooth.
• Beat in eggs and vanilla.
• In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
• Pour HALF of the cream cheese mixture into the crust.
• Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
• Using the tip of a knife swirl the chocolate mixture into the filling.
• Spoon the remaining cream cheese mixture over.
• Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
• Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
• Cool in the pan on a rack then place in the refrigerator overnight.
• The following day: using a small knife, cut around pan sides to loosen the cake.
• Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
• Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
• Slice the drizzle more sauce on each slice.