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Butterscotch-Maple Cheesecake Torte

 13 Ratings
  • Prep Time 2 hr 0 min
  • Total Time 8 hr 0 min
  • Servings 12

A towering cheesecake torte that's packed with favorite fall flavors, this dessert gets a quick start with Betty Crocker SuperMoist butter recipe yellow cake mix and frosting.

Heather Baird Recipe by Heather Baird
November 5, 2013



packages (8 oz each) cream cheese, softened
cup sugar
can (14 oz) sweetened condensed milk (not evaporated)
package (11 to 12 oz) butterscotch chips (2 cups), melted
teaspoons vanilla

Maple Cake

box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
teaspoons maple flavor

Maple Frosting

containers Betty Crocker™ Rich & Creamy vanilla frosting
teaspoons maple flavor

Butterscotch-Maple Drizzle

tablespoons unsalted butter
cup sweetened condensed milk (not evaporated)
teaspoon maple flavor
cup butterscotch chips


to 20 butterscotch chips


  • 1 Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
  • 3 Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
  • 4 Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
  • 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
  • 6 In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
  • 7 In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
  • 8 Cover and refrigerate leftovers.

Expert Tips

The cheesecake is done when the edges are puffed and it jiggles slightly in the middle when moved.

Be sure to use sweetened condensed milk in this recipe and not evaporated milk.

Nutrition Information

No nutrition information available for this recipe.

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