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Butterscotch-Maple Cheesecake Torte

By Heather Baird
Created January 10, 2017
Cake or cheesecake for your Thanksgiving table? Now you can have the best of both worlds!

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.


Add sweetened condensed milk and beat again until well combined.


Add melted butterscotch chips to the batter and mix well.


Add eggs and vanilla extract.


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.


Gather all the ingredients for the cake portion and increase the oven temperature to 350°F.


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.


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.


Place a cake layer on a serving platter or cake stand and frost with a thin layer of icing.


Add the cheesecake and cover with a thin layer of frosting.


Add the final cake layer and frost the entire cake with the remaining frosting.


Tidy away smears of icing on the edge of the cake plate with a damp paper towel.


Pipe icing stars around the top edge of the cake.


Refrigerate the frosted cake while you make the butterscotch drizzle.


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.


Drizzle mixture over cheesecake allowing it to flow down between the piped stars.


Place a butterscotch chip upside down into each piped star to garnish.