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Ingredientes
- 1 c. Graham cracker crumbs
- 2 Tbsp. Flour
- 2 Tbsp. Sugar
- 4 Tbsp. Unsalted butter, melted
- 12 ounce Butterscotch chips
- 1/4 c. Heavy cream
- 16 ounce Cream cheese, softened
- 1/2 c. Firmly packed light brown sugar
- 4 lrg Large eggs, at room temperature
- 1 c. Lowfat sour cream
- 2 Tbsp. Flour
- 1 Tbsp. Pure vanilla extract
- 1 jar , (8-ounce) caramel topping, warmed
- 1 pkt (8-ounce) Turtle candies, minced
Direcciones
- Equipment Needed: 9-inch springform pan; electric mixer
- Preheat the oven to 325 F. Lightly butter the springform pan.
- 1. (Crust) In a bowl, combine the graham cracker crumbs, flour, and sugar, and stir in the butter till thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan. Bake for 15 min, then set the pan aside to cold.
- 2. (Filling) In the top of a double boiler set over barely simmering water, heat the butterscotch chips with the heavy cream, stirring till smooth and creamy. Remove the pan from the heat.
- 3. Put the cream cheese and brown sugar in a large bowl and beat till smooth using the electric mixer on medium speed. Add in the Large eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add in the lowfat sour cream, flour, and vanilla, and beat till smooth. Add in the butterscotch mix and beta on low speed till smooth. Scrape down the bowl. Pour the filling into the prepared pan and smooth the top.
- 4. Fill a 2-qt baking pan halfway with warm water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the oven and leave the cake in for 1 hour with the door closed. Remove the cake to a wire rack and cold to room temperature. Cover the cake with foil and chill for at least 4 hrs or possibly overnight.
- 5. (Garnish) Drizzle half of the hot caramel sauce over the cake. Sprinkle the minced Turtle candies proportionately over the caramel. Drizzle the remaining caramel over the candies.
- 6. To serve, transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 513 | |
| Calories from Fat 293 | 57% |
| Total Fat 33.01g | 41% |
| Saturated Fat 15.62g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 462mg | 19% |
| Potassium 184mg | 5% |
| Total Carbs 47.13g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.06g | 19% |
| Protein 7.99g | 13% |
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