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butterscotch cheesecake dessert drizzle holidays recipe strawberry sweets Thanksgiving food topping

Cheesecake with strawberry or butterscotch sauce

I figured since my icon picture is of my cheesecake with strawberry drizzle, I would start with that recipe as the first one to get posted here.

Cheesecake with Strawberry or Butterscotch Sauce | Mama Harris' KitchenSince I was little, cheesecake has always been one of my favorite desserts. When I would go out to eat with my family, if we ordered off the dessert menu you could bet that nine times out of ten I wanted the cheesecake.

One of my favorite places to eat when I was younger was T.G.I. Fridays, and it was where my family went for most of my birthday dinners. My dad has always loved cheesecake too, and I passed my fondness of it on to my eldest son as well.

Now that I’m an adult with my own family I’ve noticed when ordering the cheesecake at some establishments it’s either too plain, or too lemon or lime tasting, or there’s some other flavor issue. They just didn’t have that delicious balance of flavors that I desired.
After scouring the internet and various cookbooks, I couldn’t fnd a recipe that had exactly what I was looking for. So I created my own. Ever since then I’ve been asked weekly to make it by my husband or kids. Usually my oldest son. It can be a labour of love, but I promise you it’s worth it!!
Making cheesecake from scratch can be tricky, you need a springform pan and the cheesecake can stick to the pan, or as it’s cooling it can create a huge crack or two along the top if it’s handled too soon or if your mix wasn’t smooth enough. However, if you overmix, it’ll make the mix thicker and it can overflow out of your lovely springform pan! If it does crack, it’s not the end of the world, it will taste delicious and you can put topping on it. If you overmix and it’s too much for your pan, you can make mini cheesecakes with the batter.
Anyhow, I discovered a few tricks to prevent it from sticking and cracking. I’ll include those in the recipe directions.
When I made this particular cheesecake I had a big bag of butterscotch chips left over from a batch of butterscotch cookies, as well as cookie bars that I had made a few days before. So I decided to put the rest of those to good use and create a sauce from them, as well as a more traditional strawberry topping. Personally I prefer strawberry topping with my cheesecake but in this instance I really enjoyed the butterscotch. It went deliciously with the cheesecake and melded well with the flavors and nuts in the crust. Either one was delicious!!

INGREDIENTS:

Crust:
  • 1 and 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 cup finely chopped unsalted nuts (walnuts, pecans, etc. with this recipe I actually did about half and half of both)
  • 1/4 cup melted butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Filling:
  • 5 large eggs
  • 1 and 1/2 cups sugar
  • 2 pounds (four 8 ounce packages) cream cheese, preferably Kraft’s Philadelphia brand
  • 1 cup sour cream
  • 1 cup heavy cream
  • juice of one lemon
  • 1 tablespoon vanilla extract
  • 2 heaping tablespoons cornstarch (this helps give the cheesecake a silky finish and helps prevent cracking)
Strawberry Sauce
  • 1/2 carton (or 1/2 pound) fresh strawberries
  • 1/4 cup white sugar
Butterscotch Sauce
    • One 14 ounce can sweetened condensed milk
    • 1 cup butterscotch chips
    • 1/4 teaspoon salt
    • 2 teaspoons white vinegar
    • 1/2 teaspoon cinnamon
Cheesecake with Strawberry or Butterscotch Sauce | Mama Harris' Kitchen
DIRECTIONS:
Preheat the oven to 400 degrees. Mix together all ingredients for the crust. Press into the bottom of a 9 or 10 inch springform pan. Place pan with crust in oven for 8-10 minutes, until crust looks flaky and not as “wet”. Once crust is done, remove from the oven and then preheat oven to 425 degrees. After you turn the temperature up fill a roast pan about halfway full with boiling water. Adjust your bottom rack to it’s lowest setting and place the roast pan on the bottom rack. What this does is create humidity in the oven, which helps your cheesecake to not crack.
While your pan is in the oven and the crust is warming, mix the filling ingedients together. Be sure that all filling ingredients have been brought to room temperature before this step. This helps the filling to maintain the same temperature and blend better together, thus (once again!!) less likely to crack. (I get obsessed over this!!)
Add each ingredient one at a time, make sure to keep your mixer on low during this step. First add each egg one at a time, making sure the first is blended well before adding the next. Then add the sugar slowly and mix till it seems blended well with the eggs.
Add the cream cheese one by one. This should already be pretty soft since it’s been brought to room temperature. Be sure the mix is fairly smooth before adding each additonal block of cream cheese. Now add the sour cream, heavy cream, lemon juice and corn starch one by one ensuring the mix is staying smooth. Without overmixing!
Once the crust has cooled and the filling is sufficiently blended together, lightly grease the sides of the pan. Pour the filling into the pan gently so as not to separate any of the crust. Once it’s all in the pan on top of the crust you can gently drop the pan onto your counter a few times to release any air bubbles. Or you can let it sit for about 15 minutes on the counter and the air bubbles will come to the top. You can gently pop them with a wooden spoon.
Place your pan on the middle rack in the preheated oven, directly over the roasting pan.
Bake for 425 degrees for 15 minutes, then turn oven down to 275 degrees and bake for an hour.
Turn off oven, immediately take a knife and run it under hot water. Run it around the very edges of the pan between the cake and the pan. Once you do that, immediately close the oven back and leave the cheesecake in the oven for at least 2 hours. I left it overnight, but it’s up to you. Once the two hours is up, cover and refrigerate the cheesecake for at least a few hours to help it set. I keep it in the springform during this time.
Shortly befoe you’re ready to start slicing the cake to serve it, you can make the toppings. This is when I remove the springform around the cake. It should seperate easily at this point.
For the strawberry topping take all the stems off the strawberries and wash them. Slice all the strawberries up and place them all in a bowl with 1/4 cup sugar. Cover and place in your refrigerator for about an hour. Remove a small handful of strawberry slices and place the remaining strawberries in a blender. Blend until well mixed. Once they are blended sufficiently, you can add your strawberry slices to the sauce and this serves well over the cheesecake.
For the butterscotch topping combine condensed milk, butterscotch chips and salt in a saucepan over low heat. Mix and remove one chips are melted through. Add vinegar and cinnamon and mix again. Serve over cheesecake warm.
You can sprinkle some leftover graham cracker crumbs with either topping and serve.
Cheesecake with strawberry or butterscotch sauce
 
Save Print
Prep time
20 mins
Cook time
1 hour 25 mins
Total time
1 hour 45 mins
 
Classic Cheesecake with Strawberry or Butterscotch Sauce is a labour of love, but so worth it! This Cheesecake is thick, rich and delicious!
Author: Mama Harris' Kitchen
Recipe type: Dessert
Cuisine: American
Ingredients
For the Crust:
  • 1 and ½ cups graham cracker crumbs
  • ½ cup sugar
  • ¼ cup finely chopped unsalted nuts (walnuts, pecans, etc. with this recipe I actually did about half and half of both)
  • ¼ cup melted butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
For the Filling:
  • 5 large eggs
  • 1 and ½ cups sugar
  • 2 pounds (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
  • 1 cup sour cream
  • 1 cup heavy cream
  • juice of one lemon
  • 1 tablespoon vanilla extract
  • 2 heaping tablespoons cornstarch (this helps give the cheesecake a silky finish and helps prevent cracking)
  • For the Strawberry Sauce
  • ½ carton (or ½ pound) fresh strawberries
  • ¼ cup white sugar
For the Butterscotch Sauce
  • One 14 ounce can sweetened condensed milk
  • 1 cup butterscotch chips
  • ¼ teaspoon salt
  • 2 teaspoons white vinegar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 400 degrees. Mix together all ingredients for the crust. Press into the bottom of a 9 or 10 inch springform pan. Place pan with crust in oven for 8-10 minutes, until crust looks flaky and not as "wet". Once crust is done, remove from the oven and then preheat oven to 425 degrees. After you turn the temperature up fill a roast pan about halfway full with boiling water. Adjust your bottom rack to it's lowest setting and place the roast pan on the bottom rack. What this does is create humidity in the oven, which helps your cheesecake to not crack.
  2. While your pan is in the oven and the crust is warming, mix the filling ingedients together. Be sure that all filling ingredients have been brought to room temperature before this step. This helps the filling to maintain the same temperature and blend better together, thus (once again!!) less likely to crack. (I get obsessed over this!!)
  3. Add each ingredient one at a time, make sure to keep your mixer on low during this step. First add each egg one at a time, making sure the first is blended well before adding the next. Then add the sugar slowly and mix till it seems blended well with the eggs.
  4. Add the cream cheese one by one. This should already be pretty soft since it's been brought to room temperature. Be sure the mix is fairly smooth before adding each additonal block of cream cheese. Now add the sour cream, heavy cream, lemon juice and corn starch one by one ensuring the mix is staying smooth. Without overmixing!
  5. Once the crust has cooled and the filling is sufficiently blended together, lightly grease the sides of the pan. Pour the filling into the pan gently so as not to separate any of the crust. Once it's all in the pan on top of the crust you can gently drop the pan onto your counter a few times to release any air bubbles. Or you can let it sit for about 15 minutes on the counter and the air bubbles will come to the top. You can gently pop them with a wooden spoon.
  6. Place your pan on the middle rack in the preheated oven, directly over the roasting pan.
  7. Bake for 425 degrees for 15 minutes, then turn oven down to 275 degrees and bake for an hour.
  8. Turn off oven, immediately take a knife and run it under hot water. Run it around the very edges of the pan between the cake and the pan. Once you do that, immediately close the oven back and leave the cheesecake in the oven for at least 2 hours. I left it overnight, but it's up to you. Once the two hours is up, cover and refrigerate the cheesecake for at least a few hours to help it set. I keep it in the springform during this time.
  9. Shortly befoe you're ready to start slicing the cake to serve it, you can make the toppings. This is when I remove the springform around the cake. It should seperate easily at this point.
  10. For the strawberry topping take all the stems off the strawberries and wash them. Slice all the strawberries up and place them all in a bowl with ¼ cup sugar. Cover and place in your refrigerator for about an hour. Remove a small handful of strawberry slices and place the remaining strawberries in a blender. Blend until well mixed. Once they are blended sufficiently, you can add your strawberry slices to the sauce and this serves well over the cheesecake.
  11. For the butterscotch topping combine condensed milk, butterscotch chips and salt in a saucepan over low heat. Mix and remove one chips are melted through. Add vinegar and cinnamon and mix again. Serve over cheesecake warm.
  12. You can sprinkle some leftover graham cracker crumbs with either topping and serve.
3.5.3251

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4 Comments

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Comments

  1. Katie Hahling says

    May 22, 2013 at 7:45 pm

    I’ll have to try this one out. I am pretty dedicatedd to my grandmother’s recipe, but nothing like switching things up a bit right!?? It looks fanatastic! I am such a sucker for cheesecake! If I try it, and like it… can I use it in my blog and link your blog to it?

    Reply
    • Mama Harris says

      May 22, 2013 at 7:46 pm

      Of course you can try it! If you have any questions though, please let me know. This was my first recipe I posted and shared and it’s terribly written! LOL, I’d love to go over all my old photos and recipes to fix them up!

      And I totally didn’t know you even had a blog!! How exciting!

      Reply

Trackbacks

  1. TWIX Cookie Cups with Sweet Filling Options #EatMoreBites says:
    June 5, 2014 at 1:24 pm

    […] D-Man chose toasted marshmallows to give it that campfire feel and RiRi wanted to try it with my butterscotch recipe. Kids love variety, and we thought it’d be fun to see how many varieties we could make […]

    Reply
  2. Delicious Butterscotch Cookies | Mama Harris' Kitchen says:
    June 3, 2019 at 10:45 pm

    […] of all things butterscotch, I’ve used butterscotch chips in a few of my other recipes like my cheesecake with butterscotch topping and my cookie bars. In this recipe, however, they are absolutely the star of the […]

    Reply

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