Loaded Butterscotch Cheesecake (Print Version)
Creamy cheesecake infused with butterscotch chips on a buttery graham cracker crust, topped with rich butterscotch drizzle.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
24 oz cream cheese, softened
05 -
1 cup brown sugar
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1 tsp vanilla extract
09 -
1 cup butterscotch chips
→ Butterscotch Topping
10 -
1/2 cup butterscotch chips
11 -
2 tbsp heavy cream
# Steps:
01 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until crumbs are evenly coated. Press mixture firmly into the pan bottom, using the base of a measuring cup to pack it tightly. Bake for 8-10 minutes. Cool completely.
02 -
In a large mixing bowl, beat softened cream cheese and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Scrape bowl sides to ensure full incorporation. Stir in sour cream and vanilla extract. Fold in butterscotch chips evenly. Pour batter over cooled crust. Smooth the top with a spatula.
03 -
Wrap the outside of the springform pan with aluminum foil. Place in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the springform pan sides. Bake for 55-65 minutes until edges are set but the center jiggles slightly. Turn off oven, leaving cheesecake inside with the door slightly open for an hour. Fully cool cheesecake before refrigerating for at least 6 hours or overnight.
04 -
Combine butterscotch chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth. Cool slightly and drizzle over chilled cheesecake before serving.
# Notes:
01 -
For a firmer texture, freeze cheesecake for about 30 minutes before slicing. Store leftovers in an airtight container in the fridge for up to 5 days or freeze (without topping) for up to 2 months.