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IngredientsEdit

Butterscotchcheesecake
  • 16 crushed cinnamon graham crackers
  • 1 ¾ cup sugar, white or brown only
  • 1 ¾ cup melted butter
  • 2 packs of softened cream cheese (8 oz. each)
  • 2 eggs
  • 1 cup of instant coffee, prepared and cold
  • 1 square of semi-sweet confectioner chocolate
  • 1 cup caramel syrup
  • 1 tbsp. of instant coffee, hazelnut flavored

PreparationEdit

  1. Mix the cracker crumbs with 1 cup of sugar and the margarine. Press the mix firmly on the base and walls of a nine inch round mold.
  2. Place it in the fridge while you prepare the filling. Whip the cream cheese and remaining sugar in a large container with a mixer at medium speed until they are mixed.
  3. Add the eggs and coffee; mix until you get an even preparation. Pour this on the base.
  4. Bake it at 350° F for 35-40 minutes or until the center is almost firm. Let it cool completely on a metal rack.
  5. Refrigerate for at least 3 hours or overnight.
  6. Decorate the top of the pie with the melted chocolate.
  7. Mix the caramel covering and hazelnut coffee in a small pot; cook it over low flame until they are mixed and warm, stirring every now and then.
  8. Cool at room temperature. pour a tbsp of the caramel mix on each dessert plate; crown it with a slice of pie.
  9. Pour an extra tablespoon of caramel. Serve cold and plain or with other desserts.

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