Email to Dawn Vezina      

Butterscotch Cheesecake with Chocolate Drizzle

Source of Recipe

Bakery Madness


List of Ingredients

GRAHAM CRACKER CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
2 tablespoons milk
4 eggs
CHOCOLATE DRIZZLE (recipe follows)



Recipe

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 HIGH (100%) 1 minute; stir. If
necessary, microwave at HIGH an additional 15 seconds at a time,
stirring after each heating, just until chips are melted when
stirred.

3. Stir 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. 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 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 HIGH
(100%) 30 seconds; stir. If necessary, microwave at HIGH an
additional 20 seconds or until chocolate is melted and mixture is
smooth when stirred.