Butterscotch Cream Cheesecake (Print Version)

Layers of creamy butterscotch cheesecake over a crisp graham layer, finished off with ganache for a punch of flavor.

# Ingredients:

→ Crust

01 - 98 g unsalted butter, melted
02 - 56 g packed light brown sugar
03 - 235 g graham cracker crumbs

→ Filling

04 - 4 large eggs, at room temperature
05 - 96 g dry butterscotch pudding mix
06 - 168 g packed light brown sugar
07 - 24 g all-purpose flour
08 - 678 g full-fat brick-style cream cheese, at room temperature
09 - 1 teaspoon vanilla extract
10 - 112 g sour cream
11 - 120 ml heavy whipping cream
12 - 169 g butterscotch chips

→ Topping

13 - 68 ml heavy whipping cream
14 - 169 g butterscotch chips
15 - Extra butterscotch chips, to sprinkle on at the end

# Steps:

01 - Pop your oven on to heat up to 163°C. Cut a piece of parchment for the bottom of a 23 cm springform pan and line it, then give the sides a light coat of grease.
02 - Stir together your crumbs, brown sugar, and melted butter in a bowl. Press the mix down in the bottom and push it up the sides a bit. Slide into the oven for about 8–10 minutes, then let it cool while you tightly wrap the outside of the pan in foil so water can't sneak in.
03 - Turn the oven down to 148°C. Toss the cream cheese, flour, and brown sugar into a big bowl and beat on low until everything's creamy. Scrape the sides when you need to.
04 - Pour in the sour cream and add a splash of vanilla. Run your mixer on low just until it all comes together.
05 - Grab another bowl, add the butterscotch chips and heavy cream, and microwave for 15–30 seconds at a time, stirring each round, until it gets super smooth.
06 - Now, pour in the melted butterscotch mix in two parts, beating softly between each. Sprinkle in your pudding mix and blend until totally mixed in.
07 - Add one egg, mix on low just to combine, then repeat for each egg. Make sure you scrape the bowl so your batter's nice and smooth.
08 - Pour the creamy batter over your cooled crust. Set your foil-wrapped pan inside a big roasting pan and pour warm water in the bigger pan so it goes about halfway up the sides. Keep that water below the foil line.
09 - Let the cheesecake cook for 90–95 minutes. When the center barely jiggles but isn’t runny, it’s done.
10 - Turn the oven off but leave your cake inside for 30 minutes with the door closed. Then crack the door open and give it 10 more minutes inside.
11 - Take the cheesecake out and let it hit room temp on a rack, then pop it in the fridge and chill it until it's cold and firm, at least 5–6 hours or even overnight.
12 - Carefully get the cheesecake out of the pan and put it on a platter. For the ganache, put butterscotch chips in a heat-safe bowl, bring cream to a simmer, then pour it over the chips. Let it sit for a couple of minutes, then whisk until it’s super smooth.
13 - Wait about 5 minutes for the ganache to thicken a bit, then spread it over the top of your cheesecake. Toss on extra butterscotch chips if you'd like.
14 - Stick it back in the fridge until you're ready to eat. The texture and flavor are best if you finish it up within 4–5 days.

# Notes:

01 - Fully chill the cake for a clean cut. Warm your knife with hot water and wipe it off between slices.
02 - You can swap in vanilla wafer crumbs instead of graham crackers for the crust layer.
03 - Both types of butterscotch pudding powder work here. The instant kind makes the mixing step a little thicker.
04 - Want it gluten-free? Trade the flour for half as much cornstarch by weight.
05 - Freeze the plain cake for up to three months, then thaw overnight in your fridge before adding any toppings.

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