Italian Butterscotch Cheesecake with a Buttery Pecan Crust
Indulge in the ultimate dessert decadence with this Italian Butterscotch Cheesecake featuring a buttery pecan crust! This luxurious recipe marries the creamy richness of a classic cheesecake with the sweet, caramelized notes of butterscotch, all balanced by the nutty crunch of a pecan-enhanced graham cracker crust. Perfectly baked using the water bath method for a velvety-smooth texture, this show-stopping dessert is topped with a glossy layer of butterscotch caramel sauce and optional garnishes of whipped cream and chopped pecans for added elegance. Ideal for holidays, special occasions, or when you simply want to impress, this cheesecake offers a harmonious blend of textures and flavors that’s nothing short of irresistible.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups pecans
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 0.75 cups light brown sugar
- 0.75 cups heavy cream
- 0.25 cups whole milk
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons cornstarch
- 0.5 cups butterscotch caramel sauce (store-bought or homemade)
- 1 cups whipped cream (optional, for topping)
- 2 tablespoons chopped pecans (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a blender or food processor, pulse the pecans until finely chopped. Combine the graham cracker crumbs, chopped pecans, sugar, and melted butter in a medium bowl. Mix until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use a flat-bottomed glass or measuring cup to press the crust firmly. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the light brown sugar and mix until well incorporated.
Add the heavy cream, whole milk, vanilla extract, and cornstarch to the cream cheese mixture. Beat on low speed until smooth, then mix in the eggs one at a time, scraping down the sides of the bowl as needed.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
Carefully transfer the roasting pan to the oven and bake for 65-75 minutes, or until the center of the cake is slightly jiggly but the edges are set. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and place it on a cooling rack to cool completely before transferring it to the refrigerator. Chill for at least 6 hours or overnight.
Before serving, spread the butterscotch caramel sauce over the top of the chilled cheesecake. Optionally, garnish with whipped cream and chopped pecans.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 547.6 g | 702% | |
| Saturated Fat | 303.6 g | 1518% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 2067 mg | 689% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 336.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1307 mg | 101% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
