Recipe Box, Butterscotch Tiramisu Cheesecake
DD’s birthday is this week and she loves Tiramisu…we celebrated a little early with lots of yummy appetizers, and this non traditional birthday cake~
DD doesn’t really like chocolate, and she also doesn’t like cake! How can this girl be my daughter?
At her wedding she chose to serve individual tiramisu in glasses rather than traditional wedding cake
Since her name is Tara, we thought having Taramisu was wildly clever 🙂
She even had a chef prepare a light on the chocolate version especially for her
We had tiramisu tastings!
Anyhoo…
This is basically a butterscotch cheesecake
with lady finger sides and a lady finger crust
But I am taking some liberties here, since it’s her birthday and all…
and calling it
BUTTERSCOTCH TIRAMISU CHEESECAKE
Ingredients
- Butterscotch Ladyfinger crust:
- 24 ladyfingers [I used 2 pkgs, 3 oz., of 12 each]
- 4 T butter melted
- 2 T Butterscotch liqueur [I used Buttershots by DeKuper’s]
- Cheesecake filling:
- 4 8 oz low fat cream cheese
- 1 cup white sugar
- 1 cup sour cream
- 4 eggs
- 2 T butterscotch liqueur
- 1/2 cup brown sugar
- 1 pkg. 11oz. butterscotch chips
Instructions
- Lightly toast 12 ladyfingers, split until lightly browned. Place in food processor and pulse into coarse crumbs.
- Pour into mixing bowl and add butterscotch liqueur and melted butter. Mix well and press into a cooking oil sprayed springform pan, forming bottom crust.
- Cut remaining ladyfingers in half and split. Place around edge of pan with rounded sides up.
- Mix the cream cheese with white sugar until blended.
- Add sour cream, brown sugar and remaining Butterscotch liqueur.
- Blend. Add eggs, one at a time.
- Pour 1/2 batter into crust.
- Sprinkle with about 1 cup butterscotch chips, forming a single layer on batter.
- Top with remaining batter by dropping in by spoonfuls over chips and carefully spreading so as not to disturb chip layer.
- Place spring form pan on a baking sheet to prevent leakage in your oven.
- Place a pan of water in bottom of oven and preheat 350. Bake on middle rack for 40-45 minutes until just set. Open door and turn off heat. Leave cake to cool for 20 minutes. Remove and carefully place a row of butterscotch chips around the edge of cheesecake. Finish cooling and refrigerate overnight. Makes 1 cheesecake, 12 servings
I hope you enjoy this!
Oh, by the way! Since you have the butterscotch liqueur out and all, have you ever had a Butterscotch Martini?  Now’s the time!!
BUTTERSCOTCH MARTINI
Ingredients
- 3 parts Vanilla Vodka
- 1 part Butterscotch Liqueur or Schnapps
- 1 part Baileys Irish Creme or 1/2 n 1/2
Instructions
- Combine and serve over crushed ice
or try
This will warm you up on a cold winter’s night!!
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I like martinis, but a butterscotch martini? I may have to think about that one! The cheesecake is definitely more tempting and sure to add a few more inches to my expanding waistline.
Oh wow! This looks wonderful!!!!!!!!!! 🙂
Kenley
Yum, yum, and yum!!! So clever of you, and it sounds absolutely delicious!
I love the idea of the individual glasses, too. This idea is definitely a keeper.
Hugs,
Patti
Jenna~ Taramisu for Tara, Love that! This sounds like a butterscotch lovers dream~ love the lady fingers sides and crust on your cheese/birthday cake! I’ve never understood how the non-chocolate lovers of the world cope 🙂
Hi, I am hopping over from four seasons blog hop. Thanks for joining the party. I love the way your decorate your cheesecake with caramel chocolate chips. In addition, I like the way you substitue mascarpone cheese with low fat cream cheese.Very creative and I love it. Pin for future reference. Thanks for your sharing. Kenneth Goh (Guaishushu @ http://kwgls.wordpress.com)
I pinned this. This is so appealing.
Such a beautiful cheesecake! Thanks so much for linking up to All My Bloggy Friends! Have a great weekend!