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Butterscotch-Maple Cheesecake Torte

Cake or cheesecake for your Thanksgiving table? Now you can have the best of both worlds!

Betty Blogger
My family has a designated pie-maker when Thanksgiving rolls around (it’s my sister-in law—her bourbon-pecan pie is to die for!) so it’s my job to bring something decadent and cake-y. Weeks before the feast you’ll find me among a sprawl of cookbooks searching for the perfect sweet. As much as I love pumpkin and all its incarnations as dessert, it feels good to offer something different once in a while. It’s fun to get creative and enjoy all the flavors fall has to offer.

This butterscotch-maple torte is big on fall flavor and is a little less expected than your garden-variety pumpkin dessert. And it combines two confections in one, cheesecake and cake. What could be better? And it’s easier than it looks! If you can assemble a layer cake, then you should have no difficulty putting this cheesecake-cake together. Here’s how to make it.

Gather the ingredients for the cheesecake. You’ll make it first because it needs time to chill before assembly. Grease a 9-inch spring-form pan and line the bottom with a circle of parchment paper.
Beat cream cheese and maple syrup in a large bowl with a hand mixer until fluffy. Butterscotch-Maple-Cheesecake-Torte_02
Add sweetened condensed milk and beat again until well combined. Butterscotch-Maple-Cheesecake-Torte_03
Add melted butterscotch chips to the batter and mix well. Butterscotch-Maple-Cheesecake-Torte_04
Add eggs and vanilla extract. Butterscotch-Maple-Cheesecake-Torte_05
Pour into prepared pan and bake for 60-70 minutes. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool for 1 hour at room temperature and then transfer to the refrigerator to chill for 4-6 hours. Level the top of the cheesecake with a large serrated knife. Butterscotch-Maple-Cheesecake-Torte_06
Gather all the ingredients for the cake portion and increase the oven temperature to 350°F. Butterscotch-Maple-Cheesecake-Torte_07
Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour, or grease pans with vegetable shortening and flour. Beat all the cake ingredients together in a large bowl with an electric mixer on medium-high speed until well combined. Pour into prepared pans. Bake for 20-25 minutes. Let cakes cool slightly in pans, and then turn out on a wire rack to cool completely. Butterscotch-Maple-Cheesecake-Torte_08
For the frosting you’ll need two containers Betty Crocker® Rich & Creamy vanilla frosting and 2 teaspoons maple flavoring. Place contents of the two frosting containers in a large bowl. Beat in maple flavoring using a hand mixer on low speed. Remove 1/3 cup of the frosting and transfer to a piping bag fitted with a large star tip; reserve for later use. Butterscotch-Maple-Cheesecake-Torte_09
Place a cake layer on a serving platter or cake stand and frost with a thin layer of icing. Butterscotch-Maple-Cheesecake-Torte_10
Add the cheesecake and cover with a thin layer of frosting. Butterscotch-Maple-Cheesecake-Torte_11
Add the final cake layer and frost the entire cake with the remaining frosting. Butterscotch-Maple-Cheesecake-Torte_12
Tidy away smears of icing on the edge of the cake plate with a damp paper towel. Butterscotch-Maple-Cheesecake-Torte_13
Pipe icing stars around the top edge of the cake. Butterscotch-Maple-Cheesecake-Torte_14
Refrigerate the frosted cake while you make the butterscotch drizzle. Butterscotch-Maple-Cheesecake-Torte_15
For the maple drizzle, combine the butter, condensed milk, ¼-cup butterscotch chips and maple flavoring in a small saucepan. Heat over medium-high until melted and the mixture can be whisked smooth. Let cool until barely warm but still pourable. Butterscotch-Maple-Cheesecake-Torte_16
Drizzle mixture over cheesecake allowing it to flow down between the piped stars. Butterscotch-Maple-Cheesecake-Torte_17
Place a butterscotch chip upside down into each piped star to garnish. Butterscotch-Maple-Cheesecake-Torte_18

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