Butterscotch Swirl Cheesecake with a Shortbread Crust Recipe
The other day they had cream cheese on sale so I was sure to pick up quite a few! You all know that I love cream cheese and I pretty much use it every day! A family favorite is cheesecake so I decided to whip one up. This time I wanted to incorporate some butterscotch and make a shortbread crust. The combination of flavors came together perfectly! What I love about this recipe is that it only uses one block of cream cheese and other simple ingredients too.
Please note...I made this the first time in a pie pan, but it was pretty hard to cut. I made it again in a spring form pan and it was a breeze to slice. However, the pictures shown are made with the pie pan.
Ingredients are as follows:
- 1 1/3 C shortbread crumbs (I bought a pack of cookies for a dollar and ground them up)
- 1/4 C butter, melted
- 8 ounces cream cheese, softened
- 1 (14oz.) can sweetened condensed milk
- 1 tsp. vanilla
- 1 egg
- 1/2 C butterscotch chips
- 1/4 C butterscotch chips (for the drizzle on top)
Directions:
Preheat oven to 350 degrees; grease a springform pan.
Mix the crumbs and butter together; pat into the bottom of the pan; set aside.
Cream the cream cheese, milk and vanilla together; whip in the egg.
Pour into prepared crust.
Melt the butterscotch chips and place dollops in the mixture.
Take a knife and swirl throughout the batter.
Bake for 25-30 minutes; until a knife in the center is clean.
Turn the oven off, open the oven door a crack and leave the cheesecake in there for half an hour. Remove from oven and allow to cool in the refrigerator for a few hours or even overnight. When ready to serve, melt the remaining butterscotch chips and drizzle over the top. Slice, serve and enjoy!