Butterscotch Loaded Cheesecake (Print)
Velvety cheesecake packed with butterscotch bits on a crispy graham cracker base, drizzled with sweet butterscotch sauce.
# Ingredients:
→ Crust
01 -
1/4 cup white sugar
02 -
2 cups crushed graham crackers
03 -
1/2 cup melted butter (unsalted)
→ Cheesecake Filling
04 -
3 large eggs
05 -
1 cup brown sugar
06 -
1 tsp pure vanilla
07 -
24 oz softened cream cheese
08 -
1/2 cup sour cream
09 -
1 cup butterscotch morsels
→ Butterscotch Topping
10 -
2 tbsp heavy whipping cream
11 -
1/2 cup butterscotch morsels
# Steps:
01 -
Warm your oven up to 325°F (163°C). Spray some grease on a springform pan (9-inch) and add parchment to the bottom. Toss graham crumbs, melted butter, and sugar in a bowl until everything sticks together evenly. Push the mixture flat into the pan with a measuring cup. Bake 8-10 minutes, then let it cool fully.
02 -
Beat together the soft cream cheese and brown sugar until it's creamy without lumps. Add in eggs, mixing them one by one, and scrape the sides of your bowl so everything blends nicely. Stir in vanilla and sour cream. Gently fold in butterscotch. Pour this creamy mix on the cooled crust, smoothing out the top.
03 -
Cover the outside of your springform pan tightly with foil. Put it in a large roasting pan, then pour hot water around it so it comes halfway up the sides. Bake for 55-65 minutes, just until the outer edges set, leaving the middle a bit jiggly still. Turn off your oven and leave the door slightly open to let the cheesecake sit for an hour. Set it on the counter until it's fully cool, then chill it overnight or at least six hours.
04 -
Combine butterscotch bits and heavy cream in a microwaveable dish. Heat them in short bursts of 15 seconds, stirring thoroughly every time until the mix is smooth. Let it cool a little before drizzling over the cheesecake that's been chilling. Serve and enjoy!
# Additional Notes:
01 -
For easier cutting, freeze the cheesecake for 30 minutes before slicing. Store any extra in a sealed container in the fridge for up to 5 days. You can also keep it frozen (skip the topping) for up to 2 months.