Top off a Sara Lee French Cheesecake with this easy recipe, using butterscotch chips and pecans, for a taste of New Orleans anywhere!
- 1 frozen Sara Lee French Cheesecake
- 2/3 cup butterscotch chips
- 2 Tbsp. milk
- 2 Tbsp. chopped pecans
Cut frozen cheesecake into 8 servings. Heat and stir butterscotch chips with milk; cool slightly. Spread mixture over frozen cheesecake top. Garnish top edge with pecans. Thaw at room temperature about 1 1/2 hours.