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Loaded Butterscotch Cheesecake

Loaded Butterscotch Cheesecake – Creamy, Rich & Irresistibly Sweet!
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Indulge in a rich and creamy Loaded Butterscotch Cheesecake, featuring a buttery graham cracker crust and a luscious butterscotch topping.

Ingredients

Scale
  • 1 3/4 cups (235g) graham cracker crumbs
  • ¼ cup (56g) packed light brown sugar
  • 7 tbsp (98g) unsalted butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup (112g) sour cream
  • 1/2 cup (120ml) heavy whipping cream
  • 1 cup (169g) butterscotch chips
  • 3.4 oz package dry butterscotch pudding mix
  • 4 large eggs, room temperature
  • 1 cup (169g) butterscotch chips (for topping)
  • 4 1/2 tbsp (68ml) heavy whipping cream (for topping)
  • Additional butterscotch chips, for decorating

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
  4. Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).
  5. In a large bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
  6. Add brown sugar and flour. Mix until well combined and smooth.
  7. Add vanilla extract and mix.
  8. Add sour cream and heavy whipping cream. Mix until fully incorporated.
  9. Melt the butterscotch chips in the microwave in 20-second intervals, stirring until smooth.
  10. Add the melted butterscotch chips to the batter and mix until evenly combined.
  11. Add the dry butterscotch pudding mix and mix until well combined.
  12. Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.
  13. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan. Place the pan inside a larger roasting pan.
  14. Pour the cheesecake batter into the prepared crust. Smooth the top.
  15. Pour warm water into the roasting pan to come about halfway up the side of the springform pan to create a water bath.
  16. Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly.
  17. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  18. Crack the oven door and leave the cheesecake inside for another 30 minutes.
  19. Remove cheesecake from the oven and water bath, and let it cool at room temperature for 1 hour.
  20. Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until fully set.
  21. Add butterscotch chips and heavy whipping cream to a heat-proof bowl and microwave in 15-20 second intervals, stirring until smooth and glossy.
  22. Pour the ganache over the top of the chilled cheesecake and spread evenly.
  23. Sprinkle additional butterscotch chips over the ganache for decoration.
  24. Refrigerate for at least 30 minutes before serving to set the topping.

Notes

  • For the best texture, ensure all ingredients are at room temperature before starting.
  • Allow the cheesecake to set overnight for optimal flavor and consistency.
  • Feel free to decorate with additional toppings such as whipped cream or nuts, if desired.

Nutrition

Find it online: https://www.spiritsdrink.com/loaded-butterscotch-cheesecake-recipe/