ALAGA Butterscotch Cheesecake Squares
Equipment
- 2 Large Mixing Bowls
- 13x9x2 baking dish
- Microwave safe bowl
- Electric mixer
Ingredients
Crust
- 1 (18-oz.) box classic yellow cake mix
- 1/2 c. butter or margarine
- 1 tsp. maple extract
- 1 lg. egg
- 2 T. ALAGA Cane Syrup
Cheesecake
- 12 oz. Neufchatel Cheese (softened)
- 1/3 c. ALAGA Cane Syrup
- 1 tsp. maple extract
- 1 lg. egg
- 2 T. flour
- 1 c. butterscotch morsels
- 1 c. finely chopped walnuts
Instructions
Crust
- In a large bowl, cut butter into cake mix until mixture resembles coarse crumbs.
- Add maple extract, egg and ALAGA Cane Syrup.
- Stir until completely blended.
- With flour hands. pat mixture into an ungreased 13x9x2 inch baking pan.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and set aside.
Cheesecake
- In a large mixing bowl, combine the cheese, extract, ALAGA Cane Syrup, egg and flour.
- Beat with an electric mixer on low speed until blended, increase to medium speed and beat until light and fluffy.
- In a microwave-safe bowl, melt chips for 45 seconds and stir.
- If not completely melted, microwave an additional 10 seconds. Stir until smooth.
- Add immediately to cheese mixture.
- Beat until well blended.
- Stir in walnuts.
- Spread mixture evenly over baked crust.
- Return to oven and bake an additional 25 minutes.
- Cool in pan 1 hour.
- Transfer pan to refrigerator to chill at least 3 hours before cutting into squares.
- Store leftovers in refrigerator.