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Indulgent Butterscotch Delight Cheesecake
Alyssa

Indulgent Butterscotch Delight Cheesecake

Treat yourself to Butterscotch Delight Cheesecake—creamy cheesecake topped with rich butterscotch sauce for a truly indulgent dessert.
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Ingredients Method

Ingredients
  

Crust:
  • 1 3/4 cups graham cracker crumbs: Provides the base and structure of the cheesecake.
  • ¼ cup brown sugar: Adds sweetness and enhances the flavor of the crust.
  • 7 tbsp melted butter: Binds the ingredients together and gives the crust a rich flavor.
Filling:
  • 24 oz cream cheese: The key ingredient that gives cheesecake its creamy texture. Ensure it's at room temperature for easy blending.
  • 3/4 cup brown sugar: Adds depth of sweetness and a hint of caramel flavor.
  • 3 tbsp flour: Helps to stabilize the filling and give it structure while baking.
  • 1 tsp vanilla: Introduces warmth and enhances the overall flavor profile.
  • 1/2 cup sour cream: Contributes creaminess and a slight tang that balances sweetness.
  • 1/2 cup heavy cream: Adds richness and contributes to the creamy texture.
  • 1 cup butterscotch chips: Infuses the cheesecake with that coveted butterscotch flavor.
  • 3.4 oz butterscotch pudding mix: Intensifies the butterscotch taste and adds creaminess.
  • 4 large eggs: Binds the filling together and helps it set as it bakes.
Topping:
  • 1 cup butterscotch chips: Creates a decadent topping that enhances the flavors of the cheesecake.
  • 4 1/2 tbsp heavy cream: Helps in melting the butterscotch chips to form a smooth ganache.
  • Extra chips for decoration: A delightful garnish that adds a visual appeal

Method
 

  1. Prepare the Crust:Preheat your oven to 325°F (160°C). In a mixing bowl, combine 1 3/4 cups graham cracker crumbs, ¼ cup brown sugar, and 7 tbsp melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes until slightly golden. Allow it to cool, then wrap the bottom of the pan in aluminum foil to prevent water from seeping in during the next baking step.
  2. Make the Filling:Reduce the oven temperature to 300°F (150°C). In a large mixing bowl, beat 24 oz cream cheese, 3/4 cup brown sugar, and 3 tbsp flour until smooth and creamy. Add 1 tsp vanilla and 1/2 cup sour cream, mixing until fully incorporated. In a separate bowl, melt 1 cup butterscotch chips with 1/2 cup heavy cream in the microwave, stirring every 30 seconds until smooth. Slowly mix this into the cream cheese mixture. Finally, add the 3.4 oz butterscotch pudding mix and 4 large eggs, beating just until combined.
  3. Bake the Cheesecake:Pour the filling into the prepped crust, ensuring it spreads evenly. Place the springform pan in a larger baking dish and fill it halfway up the sides with hot water. This helps create a moist environment for the cheesecake, preventing cracking. Bake for 1 hour 30-35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes, then remove it and allow it to cool at room temperature for 10 minutes. After that, refrigerate for at least 5-6 hours or overnight for the best flavor and texture.
  4. Prepare the Topping:For the topping, microwave 4 1/2 tbsp heavy cream until boiling. In a bowl, mix it with 1 cup butterscotch chips and whisk until smooth. Once the cheesecake has chilled, spread this butterscotch ganache over the top and garnish with extra chips as desired. Slice and serve to enjoy every delightful bite!