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Vanilla bean Cheesecake with Gingersnap Crust and Butterscotch Glaze

  • Author: Kelly Cahoon
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Ingredients

For Cake:

  • 3 pks Cream Cheese, room temp
  • 1/4 C Milk
  • 2 Eggs
  • 2 T Flour
  • 3/4 C Sugar
  • 3 t Vanilla Bean paste
  • 3/4 C Butterscotch Topping

For Crust:

  • 3 Cups crushed Gingersnap Cookies
  • 6T Melted Butter
  • 1/3 C Sugar
  • Salt, pinch

Instructions

  1. Preheat Smoker to (350F). I used pecan pellets.
  2. Mix all ingredients (minus the butterscotch) in an electric mixer until there are no lumps
  3. Pour the cream cheese mixture over the prepared Gingersnap cookie crust in a 9in Spring form Pan.
  4. Cook for 1 hour. Let fully set in the refrigerator for a minimum of an additional 3-4 hours. If you can, keep it in the refrigerator overnight before serving.
  5. Top with 3/4 C Butterscotch Topping (Store bought or home-made)

Crust:

  1. In a medium sized bowl combine all ingredients until fully incorporated.
  2. Cover the bottom of a 9in spring form pan in parchment and spray the sides in cooking spray.
  3. Press the crust into the bottom of the pan. (The base of a measuring cup works great) Fill with prepared cheesecake.

Find it online: https://chefkellycahoon.com/vanilla-bean-cheesecake-with-gingersnap-crust-and-butterscotch-glaze/