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Butterscotch Cheesecake with Chocolate Drizzle

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium290 mg12% DV
Total Carbohydrates36 g12% DV
Dietary Fiber0.0 g0% DV
Sugars13 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium290 mg12% DV
Total Carbohydrates36 g12% DV
Dietary Fiber0.0 g0% DV
Sugars13 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • CHOCOLATE DRIZZLE (recipe follows)
  • 1-3/4 cups HERSHEY'S Butterscotch Chips (11-oz. pkg.)
  • 2 tablespoons milk
  • 3 packages cream cheese (8 oz. each) , softened
  • GRAHAM CRACKER CRUMB CRUST (recipe follows)
  • 1/2 cup sugar

Directions

  • 1. Prepare GRAHAM CRACKER CRUST. Increase oven temperature to 350°F.
  • 2. Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • 3. Blend butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
  • 4. Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
  • 5. Prepare CHOCOLATE DRIZZLE; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
  • CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

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