Loaded Butterscotch Cheesecake Cream (Print)

Creamy butterscotch cheesecake layered with ganache and a golden graham crust, topped for extra flavor.

# Ingredients:

→ Crust

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

→ Filling

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

→ Topping

13 - 169 g butterscotch chips
14 - 68 ml heavy whipping cream
15 - Additional butterscotch chips, for garnish

# Steps:

01 - Preheat the oven to 163°C. Line the base of a 23 cm springform pan with parchment paper and lightly grease the sides.
02 - Combine graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Press firmly into the base and up the sides of the pan. Bake for 8–10 minutes, then cool. Wrap the pan exterior securely with aluminum foil to prevent water ingress.
03 - Reduce oven to 148°C. In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth, scraping the bowl as needed.
04 - Add vanilla extract and sour cream to the mixture. Blend on low speed until fully combined.
05 - In a separate bowl, combine heavy whipping cream and butterscotch chips. Microwave in 15–30 second intervals, stirring after each, until smooth and melted.
06 - Pour melted butterscotch into the cream cheese mixture in two additions, mixing after each. Add butterscotch pudding mix and blend until evenly incorporated.
07 - Add eggs one at a time, beating on low just until combined between additions. Scrape the bowl thoroughly for a smooth batter.
08 - Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the outer pan with warm water to reach halfway up the sides of the springform, ensuring the water stays below the foil.
09 - Bake for 90–95 minutes, until the centre is set but still slightly wobbly.
10 - Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Crack the door and let it cool an additional 10 minutes.
11 - Remove the cake and let it cool to room temperature on a rack before refrigerating until completely chilled and firm, for 5–6 hours or overnight.
12 - Remove cheesecake from the pan and transfer to a serving plate. For ganache, place butterscotch chips in a heatproof bowl. Heat cream to a simmer and pour over chips. Let stand for 2–3 minutes, then whisk until smooth.
13 - Let the ganache cool and thicken 5 minutes, then pour and spread evenly over the cheesecake. Garnish with extra butterscotch chips if desired.
14 - Cover and refrigerate until ready to serve. For best texture and flavour, slice and eat within 4–5 days.

# Additional Notes:

01 - For precise slices, ensure the dessert is fully chilled and use a sharp knife rinsed in hot water between cuts.
02 - Vanilla wafer crumbs may be used as an alternative to graham crackers in the crust.
03 - Both instant and cook-and-serve pudding mixes are suitable; instant yields a thicker batter during mixing.
04 - For a gluten-free version, substitute the flour with the same weight of cornstarch, using only half the specified amount.
05 - Unadorned cheesecake may be frozen for up to three months; thaw overnight in the refrigerator prior to garnishing.

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