A New-York style cheesecake for parties and special dinners.
12-16 servings,
prepares in 10 minutes, chill for 5 hours.
2 boxes (11.1 ounces each) real cheesecake dessert mix
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson’s®
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed
Line the bottom of a 9 inch spring-form pan with parchment or wax paper. In a large bowl, mix the packages of crust with melted butter, sugar and water until well blended. Leave 1 cup of crumb mixture for the topping and press the remaining crumb mixture onto the bottom of the prepared pan (don’t put any on the sides)
Combine 2 packages of cheesecake filling and cold milk in a large bowl and beat for 3 minutes, or until smooth and thick. Fold ½ a cup of caramel sauce into the cheesecake mixture. Pour the mixture into the crust-lined spring-form pan.
Mix the remaining crumb mixture (1 cup) with ¼ cup of caramel sauce,
pecans and brown sugar. Sprinkle this on the cheesecake. Refrigerate at
least 5 hours or until set.
Before serving run a warm knife around pan sides to loosen cake and
remove pan sides. Then transfer the cake to a serving platter and drizzle with remaining ¼ cup of caramel sauce.
Serve cold!
