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Instructions. Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly. In large bowl, beat cream cheese until fluffy.
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Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped.
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To the bowl a stand mixer, or large mixing bowl and using a handheld electric mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl. Add the egg, sweetened condensed milk, vanilla, salt, and beat to incorporate.
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Make the Butterscotch Sauce. In a non-stick skillet, melt together butter, brown sugar, and salt on medium heat. Stir together all ingredients with a spatula until incorporated. Bring to a boil. Let boil for four minutes on medium heat, stirring occasionally. Remove completely from heat and stir in heavy cream.
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Add the Butter to a pan, and melt on a medium heat. Add in the sugar, cream and salt and boil for 4-5 minutes on a medium-high heat. Take the pan off the heat, and add in the vanilla and stir. Transfer to a container to cool fully. It will thicken a bit as it cools.
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Make the first Butterscotch Sauce Cook butter and brown sugar together along with some salt. Stop the cooking process by adding heavy cream. Cool to warm. Make and Bake the Crust Whir all the crust ingredients together in a food processor. Press into your springform pan or push pan and bake at 350F for 10-12 minutes.
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Butterscotch Cheesecake. A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert! Author: thepounddropper.com. Prep Time 10 minutes. Cook Time 30 minutes. Additional Time 12 hours. Total Time 12 hours 40 minutes.
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Place on serving tray. Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides.
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Lower oven to 325 degrees F. In a large bowl, mix cream cheese and sugar on medium speed until light and fluffy. Add in heavy whipping cream, flour, and eggs. Mix on low until combined and then increase to medium speed for 1 minute. Remove about 2 cups of cheesecake batter and place into a separate bowl.
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Let stand for 2 minutes or until soft-set. Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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Beat cream cheese, remaining 1/2 cup granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. Add eggs, beat just until combined. Pour into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.
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1. Preheat oven to 325 degrees Fahrenheit. Wrap outside bottom and side of a 9-inch springform pan with double layer of heavy-duty foil. 2. Combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan. 3.
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Instructions. Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert. Generously coat the inside of a 7 inch round springform pan with baking spray. Mix the graham cracker crumbs, butter, and molasses in a medium bowl until uniform and well moistened.
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Press the crumbs into the prepared pan and bake until golden and fragrant. Mix the cream cheese and sugar until smooth. Add the sour cream. Add the eggs and butterscotch sauce. Pour the cheesecake batter over the baked crust. Set the pan into a larger pan and pour water to come half way up the pan. Bake the cake, cool to room temperature, then.
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Once cold and firm, remove cheesecake from springform pan and place on serving plate. 16. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil. 17. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake. 18.
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Brown Sugar Cheesecake. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. For crust: In a large bowl, whisk together oats, ¾ cup (165 grams) brown sugar, flour, and cinnamon; stir in melted butter until well combined and mixture holds together when squeezed.