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Butterscotch Maple Cheesecake Tort Recipe

   
 

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     Butterscotch Maple Cheesecake Tort

Category   Desserts - Breads
Sub Category   None

Ingredients
3 8oz pks of cream cheese
1/4 cup sugar
1 can sweetened condensed milk
1 package butterscotch chips (melted)
4 eggs
2 teaspoons vanilla
1 yellow cake mix plus ingredients on box
2 teaspoons maple flavoring
 
2 containers of vanilla frosting
2 teaspoons maple flavoring
2 tablespoons butter
1/2 cup sweetened condensed milk
1/2 teaspoon maple flavoring
1/4 cup butterscotch chips

Instructions
Cheesecake- Heat oven to 300. Grease 9 inch springform pan and line the bottom with wax paper. In a large bowl combine cream cheese and sugar with an electric mixer. Add 1 can condensed milk and beat until well combined. Add melted butterscotch chips and mix well. Add 4 eggs and vanilla, mixing after each egg. Pour into pan and bake 60 to 70 minutes. Allow cheesecake to cool at least 1 hour, then refrigerate overnight.
Heat oven to 350(for dark or nonstick 325).Spray bottom and sides of 2 9in round cake pans. In a large bowl beat cake ingredients and maple flavoring until well combined. Pour into pans. Bake 20 to 25 minutes. Cool in pans about 10 minutes and then turn out to cool on wire rack.
In a large bowl place contents of both frosting containers. Beat in 2 teaspoons of maple flavoring. Remove 1/3 cup of frosting and place in a piping bag. Place 1 cake layer on serving platter and frost the top. Top with the cheesecake layer. Frost the top of the cheesecake layer and add final cake layer. Frost the entire cake including stars and chill overnight.
In a 1 quart saucepan heat butterscotch, maple flavoring, butter and sweetened condensed milk until melted and stirred smooth. Let cool until barely warm but still pourable. Drizzle over cake. Garnish starts with butterscotch chips.


Originally Submitted
12/18/2013





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