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Prep Time 30 mins
Cook Time 1 hr
Servings 12


  • 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


  • 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