Butterscotch Almond Cheesecake Recipe

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Butterscotch Almond Cheesecake
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Ingredients
19
Count
Nutrition
1709
Calories
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Ingredients:

Directions:

  1. For Crust: Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden about 25 minutes. Transfer to rack. Cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.
  2. For Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.
  3. Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead.)
  4. For Topping Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours. Mix in 1/2 cup almonds.
  5. Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
  6. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1709.22 Kcal (7156 kJ)
Calories from fat 438.62 Kcal
% Daily Value*
Total Fat 48.74g 75%
Cholesterol 202.52mg 68%
Sodium 353.88mg 15%
Potassium 310.63mg 7%
Total Carbs 54.61g 18%
Sugars 40.51g 162%
Dietary Fiber 1.44g 6%
Protein 12.37g 25%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 1.3mg 7%
Calcium 175.4mg 18%
Amount Per 100 g
Calories 256.43 Kcal (1074 kJ)
Calories from fat 65.8 Kcal
% Daily Value*
Total Fat 7.31g 75%
Cholesterol 30.38mg 68%
Sodium 53.09mg 15%
Potassium 46.6mg 7%
Total Carbs 8.19g 18%
Sugars 6.08g 162%
Dietary Fiber 0.22g 6%
Protein 1.86g 25%
Vitamin C 0.1mg 1%
Iron 0.2mg 7%
Calcium 26.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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