Lemon-Dijon Salmon Burgers with Horseradish Mayo

American Cuisine · Dinner

Lemon-Dijon Salmon Burgers with Horseradish Mayo

Canned salmon gives these burgers a pantry starting point, while parsley and Dijon keep the flavor lively. Lemon-horseradish mayo adds a sharp finish, and peppery greens tuck under each patty. The mixture contains raw egg, so check its center temperature as well as its browned exterior.
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Total
25 minutes
Serves
4 burgers

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About this recipe.

Canned salmon patties with parsley and Dijon, served on toasted buns with peppery greens and lemon-horseradish mayo.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup mayonnaise
  • 2 tsp fresh lemon juice
  • 1/2 tsp prepared horseradish
  • 3/4 tsp kosher salt (divided: 1/4 teaspoon for sauce and 1/2 teaspoon for patties)
  • black pepper (freshly ground, to taste)
  • 1 large egg
  • 1 large egg white
  • 12-14 oz canned salmon (can weight before draining; drain before using)
  • 1 tbsp Dijon mustard
  • 1/2 cup fresh flat-leaf parsley (finely chopped)
  • 1/3 cup dried breadcrumbs
  • 2 tbsp olive oil
  • 4 burger buns (split and toasted)
  • 2 cups watercress or arugula (loosely packed)

Before you begin

Use canned salmon for this formula; raw fresh salmon is not a direct substitution.

At the table

Have the toasted buns, peppery greens and chilled sauce ready before assembling the cooked burgers.

The cooking plan

How to make Lemon-Dijon Salmon Burgers with Horseradish Mayo.

  1. Mix the mayonnaise, lemon juice, horseradish and 1/4 teaspoon of the salt in a small bowl. Add black pepper to taste, cover and refrigerate while preparing the burgers.

  2. Lightly beat the whole egg and egg white in a separate bowl. Add the drained salmon, Dijon, remaining 1/2 teaspoon salt and black pepper to taste. Break up the fish with a fork, leaving a little texture.

  3. Fold in the parsley and breadcrumbs. Divide into four portions and shape each into a patty about 1/2 inch thick.

  4. Heat the olive oil in a large nonstick skillet over medium heat. Cook the patties until browned on both sides, turning carefully. Begin checking after about 3 minutes per side and continue as needed until the center reaches 160°F on a food thermometer. The raw egg binder must be cooked through even though the salmon was canned.

  5. Spread the chilled sauce on the cut sides of the toasted buns. Add the greens and cooked patties, close the buns and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Lemon-Dijon Salmon Burgers with Horseradish Mayo

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Canned salmon patties with parsley and Dijon, served on toasted buns with peppery greens and lemon-horseradish mayo.
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Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ¼ cup mayonnaise
  •  
    2 tsp fresh lemon juice
  •  
    ½ tsp prepared horseradish
  • ¾ tsp kosher salt divided: 1/4 teaspoon for sauce and 1/2 teaspoon for patties
  • black pepper freshly ground, to taste
  •  
    1 large eggs
  •  
    1 large egg white
  •  
    12-14 oz canned salmon can weight before draining; drain before using
  • 1 tbsp Dijon mustard
  •  
    ½ cup fresh flat-leaf parsley finely chopped
  •  
    ⅓ cup dried breadcrumbs
  • 2 tbsp olive oil
  •  
    4 burger buns split and toasted
  •  
    2 cups watercress or arugula loosely packed

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the mayonnaise, lemon juice, horseradish and 1/4 teaspoon of the salt in a small bowl. Add black pepper to taste, cover and refrigerate while preparing the burgers.
  2. Lightly beat the whole egg and egg white in a separate bowl. Add the drained salmon, Dijon, remaining 1/2 teaspoon salt and black pepper to taste. Break up the fish with a fork, leaving a little texture.
  3. Fold in the parsley and breadcrumbs. Divide into four portions and shape each into a patty about 1/2 inch thick.
  4. Heat the olive oil in a large nonstick skillet over medium heat. Cook the patties until browned on both sides, turning carefully. Begin checking after about 3 minutes per side and continue as needed until the center reaches 160°F on a food thermometer. The raw egg binder must be cooked through even though the salmon was canned.
  5. Spread the chilled sauce on the cut sides of the toasted buns. Add the greens and cooked patties, close the buns and serve.

Notes

Use canned salmon for this formula; raw fresh salmon is not a direct substitution.
Use cans totaling 12–14 ounces before draining. Drain the salmon before adding it to the egg mixture.
Three minutes per side is a starting point, not a doneness guarantee. The patties contain raw egg and should reach 160°F at the center. Timing is an estimate.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Golden Skillet Eggs with Hummus & Pita

Breakfast · Brunch Dishes

Golden Skillet Eggs with Hummus & Pita

A hard-boiled egg does not have to stay cold. A quick turn in olive oil browns the cut sides, while hummus makes a creamy base underneath. Add pita for scooping and a little harissa if you want some heat.
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Total
10 minutes
Serves
1 serving

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About this recipe.

Hard-boiled egg halves browned in olive oil and served over hummus with pita, plus optional parsley and harissa.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 hard-boiled egg (peeled and halved lengthwise; yolk and white fully set)
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper (freshly ground)
  • 2 tsp olive oil
  • 2 tbsp hummus
  • pita wedges (for serving)
  • flat-leaf parsley leaves (optional, for serving)
  • harissa (optional, for serving)

Before you begin

Start with an already hard-boiled egg. The brief skillet step browns a cooked egg; it is not a method for cooking a raw or soft-boiled egg.

At the table

Set out the hummus and pita before the eggs go into the skillet so you can serve them as soon as their cut sides are golden.

The cooking plan

How to make Golden Skillet Eggs with Hummus & Pita.

  1. Spread the hummus onto a small plate and have the pita ready. Season both sides of the egg halves with the salt and pepper.

  2. Warm the olive oil in a small nonstick skillet over medium heat. Place the egg halves in the pan with their cut sides down.

  3. Leave the eggs in place until their cut surfaces turn golden, about 1 to 2 minutes. Lift them out with a spatula and arrange them over the hummus.

  4. Serve with pita wedges. Add parsley and harissa if using.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Golden Skillet Eggs with Hummus & Pita

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Hard-boiled egg halves browned in olive oil and served over hummus with pita, plus optional parsley and harissa.
Print Recipe
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Lunch
Cuisine: Middle Eastern-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 hard-boiled eggs peeled and halved lengthwise; yolk and white fully set
  • ⅛ tsp kosher salt
  • ⅛ tsp black pepper freshly ground
  • 2 tsp olive oil
  •  
    2 tbsp hummus
  •  
    pita wedges for serving
  •  
    flat-leaf parsley leaves optional, for serving
  •  
    harissa optional, for serving

Equipment

Non-Stick Skillet
Large skillet
Knife and cutting board
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Spread the hummus onto a small plate and have the pita ready. Season both sides of the egg halves with the salt and pepper.
  2. Warm the olive oil in a small nonstick skillet over medium heat. Place the egg halves in the pan with their cut sides down.
  3. Leave the eggs in place until their cut surfaces turn golden, about 1 to 2 minutes. Lift them out with a spatula and arrange them over the hummus.
  4. Serve with pita wedges. Add parsley and harissa if using.

Notes

Start with an already hard-boiled egg. The brief skillet step browns a cooked egg; it is not a method for cooking a raw or soft-boiled egg.
The ten-minute estimate assumes the egg is already boiled and cooled. Allow extra time if preparing it from scratch.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Pomegranate-Ginger Kombucha Spritz

Beverages

Pomegranate-Ginger Kombucha Spritz

This drink has a little bite: fresh ginger brings warmth, lime keeps it lively, and pomegranate adds a deep ruby color. Strain the ginger and lime first, then pour in the kombucha and soda so the finished glass stays smooth and fizzy.
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Prep
5 minutes
Total
5 minutes
Serves
1 drink

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About this recipe.

Pomegranate juice, fresh lime and ginger meet chilled kombucha and club soda in a bright, fizzy drink.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lime (Use half for the drink and a wide strip of zest for garnish; reserve the other half.)
  • 2 tsp fresh ginger (roughly chopped, unpeeled)
  • 3 fl oz plain kombucha (chilled)
  • 1 fl oz pomegranate juice (2 tablespoons)
  • 1 fl oz club soda (2 tablespoons, plus more to taste)
  • ice (enough to fill the serving glass halfway)

Before you begin

Add kombucha and soda after muddling and straining. Do not shake carbonated drinks in a sealed shaker.

At the table

Pour this drink over ice just before serving, then finish with the reserved lime zest.

The cooking plan

How to make Pomegranate-Ginger Kombucha Spritz.

  1. Before cutting the lime, remove a broad strip of green zest for the garnish. Halve the lime and reserve one half for another use.

  2. Put the remaining lime half and ginger in a sturdy mug or cocktail shaker. Press and crush them with a muddler or the end of a wooden spoon to release the juice and ginger flavor. Leave the carbonated ingredients out for now.

  3. Set a fine-mesh strainer over the serving glass. Pour in the crushed mixture and press the solids against the mesh to collect the liquid. Discard the solids.

  4. Fill the glass halfway with ice. Add the kombucha and pomegranate juice, then pour in the club soda and stir gently. Add another splash of soda if desired, garnish with the lime zest and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pomegranate-Ginger Kombucha Spritz

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Pomegranate juice, fresh lime and ginger meet chilled kombucha and club soda in a bright, fizzy drink.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lime Use half for the drink and a wide strip of zest for garnish; reserve the other half.
  •  
    2 tsp fresh ginger roughly chopped, unpeeled
  •  
    3 fl oz plain kombucha chilled
  •  
    1 fl oz pomegranate juice 2 tablespoons
  •  
    1 fl oz club soda 2 tablespoons, plus more to taste
  •  
    ice enough to fill the serving glass halfway

Equipment

Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Before cutting the lime, remove a broad strip of green zest for the garnish. Halve the lime and reserve one half for another use.
  2. Put the remaining lime half and ginger in a sturdy mug or cocktail shaker. Press and crush them with a muddler or the end of a wooden spoon to release the juice and ginger flavor. Leave the carbonated ingredients out for now.
  3. Set a fine-mesh strainer over the serving glass. Pour in the crushed mixture and press the solids against the mesh to collect the liquid. Discard the solids.
  4. Fill the glass halfway with ice. Add the kombucha and pomegranate juice, then pour in the club soda and stir gently. Add another splash of soda if desired, garnish with the lime zest and serve.

Notes

Add kombucha and soda after muddling and straining. Do not shake carbonated drinks in a sealed shaker.
Use plain kombucha and serve the drink just after mixing. Flavors and sweetness vary between brands.
Timing is an estimate.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Chicken Cream Stew

Dinner · Meat & Poultry Mains

Chicken Cream Stew

Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.
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Prep
20 minutes
Cook
35 minutes
Total
55 minutes

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About this recipe.

Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Boneless chicken thighs (boneless, skinless; cut into about 1-inch pieces)
  • 2 or 3 Potatoes (peeled, cut into about 1-inch chunks)
  • 2 or 3 Carrots (peeled, cut into about ½-inch pieces)
  • 1 bunch broccoli (cut into bite-sized florets)
  • 1/2 Yellow Onion (chopped)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 Tbsp Cooking oil
  • 20 g butter (for the sauce)
  • 30 g all-purpose flour (for the sauce; plus extra as needed for lightly dusting chicken)
  • 300 ml milk (for the sauce)
  • 800 ml water

The cooking plan

How to make Chicken Cream Stew.

  1. Prepare the vegetables and chicken, keeping raw chicken separate from the vegetables. Season the chicken with pepper and refrigerate while making the sauce.

  2. Melt the 20 g butter in a saucepan over medium-low heat. Stir in the 30 g flour and cook, stirring, for about 1 minute. Gradually whisk in the 300 ml milk until smooth. Cook gently, stirring, until thickened; set aside.

  3. Heat the tablespoon of oil in a large pot over medium heat. Lightly dust the chicken with a little extra flour, shaking off excess. Brown in batches as needed, then transfer to a plate. It does not need to be cooked through at this stage.

  4. Add the potatoes and carrots to the same pot and stir for about 2 minutes. Add the chopped onion and cook briefly, stirring.

  5. Pour in the 800 ml water, scraping up browned bits. Return the chicken and any juices to the pot immediately. Bring to a gentle simmer and cook until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces, checking after about 15 minutes and continuing as needed.

  6. Stir some hot broth into the prepared white sauce to loosen it, then stir the sauce into the stew. Add the broccoli and simmer gently, stirring often, for about 5 minutes or until the broccoli is tender and everything is hot. Avoid a hard boil after adding the milk sauce.

  7. Check that the potatoes and carrots are tender and the chicken is at least 165°F. Adjust salt and pepper to taste and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Cream Stew

No ratings yet
Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    3 Boneless chicken thighs boneless, skinless; cut into about 1-inch pieces
  •  
    2 or 3 Potatoes peeled, cut into about 1-inch chunks
  • 2 or 3 Carrots peeled, cut into about ½-inch pieces
  • 1 bunch broccoli cut into bite-sized florets
  • ½ Yellow Onion chopped
  • Salt to taste
  • Black pepper to taste
  •  
    1 Tbsp Cooking oil
  • 20 g butter for the sauce
  • 30 g all-purpose flour for the sauce; plus extra as needed for lightly dusting chicken
  • 300 ml milk for the sauce
  • 800 ml water

Equipment

Saucepan
Saucepan
Large stockpot
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Prepare the vegetables and chicken, keeping raw chicken separate from the vegetables. Season the chicken with pepper and refrigerate while making the sauce.
  2. Melt the 20 g butter in a saucepan over medium-low heat. Stir in the 30 g flour and cook, stirring, for about 1 minute. Gradually whisk in the 300 ml milk until smooth. Cook gently, stirring, until thickened; set aside.
  3. Heat the tablespoon of oil in a large pot over medium heat. Lightly dust the chicken with a little extra flour, shaking off excess. Brown in batches as needed, then transfer to a plate. It does not need to be cooked through at this stage.
  4. Add the potatoes and carrots to the same pot and stir for about 2 minutes. Add the chopped onion and cook briefly, stirring.
  5. Pour in the 800 ml water, scraping up browned bits. Return the chicken and any juices to the pot immediately. Bring to a gentle simmer and cook until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces, checking after about 15 minutes and continuing as needed.
  6. Stir some hot broth into the prepared white sauce to loosen it, then stir the sauce into the stew. Add the broccoli and simmer gently, stirring often, for about 5 minutes or until the broccoli is tender and everything is hot. Avoid a hard boil after adding the milk sauce.
  7. Check that the potatoes and carrots are tender and the chicken is at least 165°F. Adjust salt and pepper to taste and serve hot.

Notes

Timing is an estimate; chicken temperature and vegetable tenderness control the finish. Chicken thighs and vegetable sizes vary, so a tested serving yield is not available for this recovered formula. The 30 g flour is for the white sauce; use a separate small amount as needed for the light chicken coating. Return browned chicken to the simmering pot promptly rather than holding it partially cooked while the vegetables cook.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Turtle Pecan Cheesecake

Desserts

Turtle Pecan Cheesecake

A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
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Prep
25 minutes
Cook
50 minutes
Cooling and chilling (allow)
8 hours
Total
9 hours 15 minutes
Serves
8 people

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About this recipe.

A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.

Turtle Pecan Cheesecake

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups finely crushed chocolate cookie crumbs
  • 1/4 cup Unsalted butter (Melted)
  • 20 oz Cream cheese (softened; 2½ eight-ounce packages)
  • 1 cup Sugar
  • 1 1/2 tbsp All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Egg (Large)
  • 2 tbsp Whipping cream
  • 1 cup Toasted pecans (chopped)
  • 1/3 cup Whipping cream (for caramel topping)
  • 7 oz Caramels (unwrapped; half of a 14-ounce bag, for caramel topping)
  • 1 tsp Unsalted butter (for chocolate sauce)
  • 2 tbsp Whipping cream (for chocolate sauce)
  • 4 oz German sweet chocolate (for chocolate sauce)

The cooking plan

How to make Turtle Pecan Cheesecake.

  1. Heat the oven to 450°F. Lightly grease a 9-inch springform pan. Mix the cookie crumbs with the ¼ cup melted butter and press evenly over the bottom.

  2. Beat the softened cream cheese until smooth. Add the sugar, flour, salt and vanilla and mix until combined. Add the eggs one at a time, mixing just until incorporated after each. Blend in the filling’s 2 tablespoons whipping cream; scrape the bowl and pour over the crust.

  3. Bake for 10 minutes, then reduce the oven to 200°F. Continue baking, checking after another 35–40 minutes, until the edges are set and the center reaches 160°F on a food thermometer. The center may still move slightly when the pan is gently nudged, but should not be liquid. Continue baking as needed; time alone does not establish doneness.

  4. Remove from the oven and run a thin knife around the edge to loosen it, leaving the springform rim in place. Cool on a rack, then refrigerate within 2 hours of removal from the oven. Chill at least 6 hours, or overnight, until firm before removing the rim.

  5. For the caramel topping, combine the unwrapped 7 ounces caramels and ⅓ cup whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.

  6. For the chocolate topping, combine the 4 ounces German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.

  7. Remove the rim from the chilled cheesecake. Drizzle with the caramel and chocolate sauces, using as much as desired. Sprinkle with the toasted chopped pecans just before serving. Keep refrigerated until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Turtle Pecan Cheesecake

No ratings yet
A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cooling and chilling (allow) 8 hours
Total Time 9 hours 15 minutes
Servings: 8 people
Course: Dessert
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 cups finely crushed chocolate cookie crumbs
  • ¼ cup Unsalted butter Melted
  •  
    20 oz Cream cheese softened; 2½ eight-ounce packages
  •  
    1 cup Sugar
  • 1 ½ tbsp All-Purpose Flour
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Egg Large
  •  
    2 tbsp Whipping cream
  •  
    1 cup Toasted pecans chopped
  •  
    ⅓ cup Whipping cream for caramel topping
  •  
    7 oz Caramels unwrapped; half of a 14-ounce bag, for caramel topping
  • 1 tsp Unsalted butter for chocolate sauce
  •  
    2 tbsp Whipping cream for chocolate sauce
  •  
    4 oz German sweet chocolate for chocolate sauce

Equipment

Illustration of a round springform cake pan with a metal latch
1 9" Springform pan
1 Mixing bowl
Saucepan
1 Saucepan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Lightly grease a 9-inch springform pan. Mix the cookie crumbs with the ¼ cup melted butter and press evenly over the bottom.
  2. Beat the softened cream cheese until smooth. Add the sugar, flour, salt and vanilla and mix until combined. Add the eggs one at a time, mixing just until incorporated after each. Blend in the filling’s 2 tablespoons whipping cream; scrape the bowl and pour over the crust.
  3. Bake for 10 minutes, then reduce the oven to 200°F. Continue baking, checking after another 35–40 minutes, until the edges are set and the center reaches 160°F on a food thermometer. The center may still move slightly when the pan is gently nudged, but should not be liquid. Continue baking as needed; time alone does not establish doneness.
  4. Remove from the oven and run a thin knife around the edge to loosen it, leaving the springform rim in place. Cool on a rack, then refrigerate within 2 hours of removal from the oven. Chill at least 6 hours, or overnight, until firm before removing the rim.
  5. For the caramel topping, combine the unwrapped 7 ounces caramels and ⅓ cup whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
  6. For the chocolate topping, combine the 4 ounces German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
  7. Remove the rim from the chilled cheesecake. Drizzle with the caramel and chocolate sauces, using as much as desired. Sprinkle with the toasted chopped pecans just before serving. Keep refrigerated until serving.

Notes

Timing is an estimate: the historical recipe starts checking after 10 minutes at 450°F plus 35–40 minutes at 200°F, but continue until the center reaches 160°F. Allow up to 2 hours for rack cooling and at least 6 hours in the refrigerator; overnight chilling is convenient. The caramel amount is 7 ounces, half of a 14-ounce bag. Cookie crumbs are measured after crushing. Use full-fat block cream cheese for this formula.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chocolate Chip Cake with Butterscotch Filling

Desserts

Chocolate Chip Cake with Butterscotch Filling

A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.
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Prep
20 minutes
Cook
45 minutes
Cooling (estimated)
1 hour 30 minutes
Total
2 hours 35 minutes
Serves
8 slices

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About this recipe.

A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups All-Purpose Flour
  • 1 cup Dark brown sugar (packed)
  • 1/2 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 cup Shortening
  • 1 1/4 cups Milk
  • 3 Egg (Large)
  • 1/2 cup Chocolate chips, semisweet (Finely Chopped)
  • 1 1/2 tsp Vanilla
  • 1/4 cup Walnuts (Chopped Fine)
  • 1 tsp salt (for the cake)
  • ½ tsp baking soda (for the cake)

Butterscotch Filling

  • 1/2 cup Light brown sugar (packed)
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 1/2 cup Water
  • 1 Tbsp unsalted butter (for the butterscotch filling)

Chocolate Chip Glaze

  • 1/2 cup Chocolate chips, semisweet
  • 2 tbsp Unsalted butter
  • 1 tbsp Light corn syrup

The cooking plan

How to make Chocolate Chip Cake with Butterscotch Filling.

  1. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans.

  2. In a large mixing bowl combine only the cake ingredients: flour, dark brown sugar, granulated sugar, baking powder, 1 teaspoon salt, baking soda, shortening, milk, eggs, finely chopped chocolate chips and vanilla. Mix on low speed for 30 seconds, scraping the bowl. Beat on high for 3 minutes, stopping the mixer as needed to scrape the bowl. Keep the filling, glaze and walnuts separate.

  3. Divide the batter evenly between the pans. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool briefly in the pans, then turn onto racks and cool completely.

  4. While the cakes cool, make the filling. In a saucepan, combine the light brown sugar, cornstarch and ¼ teaspoon salt. Whisk in the water until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Remove from heat, blend in the 1 tablespoon butter and let cool before filling the cake.

  5. For the glaze, combine its ½ cup chocolate chips, 2 tablespoons butter and 1 tablespoon corn syrup in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly, keeping it spreadable.

  6. Place one completely cooled cake layer on a serving plate. Spread with the cooled butterscotch filling and sprinkle with half the walnuts. Add the second layer, spread the glaze over the top and sprinkle with the remaining walnuts.

Let’s cook

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Chocolate Chip Cake with Butterscotch Filling

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A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling (estimated) 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 cups All-Purpose Flour
  •  
    1 cup Dark brown sugar packed
  • ½ cup Granulated sugar
  •  
    1 tbsp Baking powder
  •  
    ½ cup Shortening
  • 1 ¼ cups Milk
  • 3 Egg Large
  •  
    ½ cup Chocolate chips, semisweet Finely Chopped
  •  
    1 ½ tsp Vanilla
  •  
    ¼ cup Walnuts Chopped Fine
  • 1 tsp salt for the cake
  •  
    ½ tsp baking soda for the cake
Butterscotch Filling
  •  
    ½ cup Light brown sugar packed
  • ¼ cup Cornstarch
  • ¼ tsp Salt
  • ½ cup Water
  • 1 Tbsp unsalted butter for the butterscotch filling
Chocolate Chip Glaze
  •  
    ½ cup Chocolate chips, semisweet
  • 2 tbsp Unsalted butter
  •  
    1 tbsp Light corn syrup

Equipment

2 Round 9" cake pans
1 Mixing bowl
1 Wire rack
1 Mixer
Saucepan
1 Medium saucepan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl combine only the cake ingredients: flour, dark brown sugar, granulated sugar, baking powder, 1 teaspoon salt, baking soda, shortening, milk, eggs, finely chopped chocolate chips and vanilla. Mix on low speed for 30 seconds, scraping the bowl. Beat on high for 3 minutes, stopping the mixer as needed to scrape the bowl. Keep the filling, glaze and walnuts separate.
  3. Divide the batter evenly between the pans. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool briefly in the pans, then turn onto racks and cool completely.
  4. While the cakes cool, make the filling. In a saucepan, combine the light brown sugar, cornstarch and ¼ teaspoon salt. Whisk in the water until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Remove from heat, blend in the 1 tablespoon butter and let cool before filling the cake.
  5. For the glaze, combine its ½ cup chocolate chips, 2 tablespoons butter and 1 tablespoon corn syrup in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly, keeping it spreadable.
  6. Place one completely cooled cake layer on a serving plate. Spread with the cooled butterscotch filling and sprinkle with half the walnuts. Add the second layer, spread the glaze over the top and sprinkle with the remaining walnuts.

Notes

Based on the vintage Betty Crocker chocolate-chip cake. The filling retains the historical recipe’s thick cornstarch-and-water formula. Keep the three components separate when measuring. Cooling time is an estimate; both the layers and filling must be cool before assembly. Makes one two-layer 9-inch cake, cut into eight generous slices.

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