Description
This rich and creamy Loaded Butterscotch Cheesecake features a buttery graham cracker crust, a decadent butterscotch-infused filling, and a topping of sweet butterscotch chips. Perfect for special occasions or as a luxurious treat, this dessert is guaranteed to impress.
Ingredients
For the Crust:
- 2 cups (200 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup (220 g) packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (85 g) butterscotch chips, melted and cooled slightly
- ½ cup (120 g) sour cream
For the Topping:
- ½ cup (85 g) butterscotch chips
- Whipped cream (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and slightly up the sides of the pan.
- Bake for 10 minutes, then let it cool completely.
- Make the Filling:
- In a large bowl, beat the softened cream cheese and brown sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, melted butterscotch chips, and sour cream until fully combined.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill:
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the water bath and cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight.
- Add the Topping:
- Before serving, sprinkle the cheesecake with butterscotch chips and top with whipped cream if desired.
Notes
- Prevent Cracks: The water bath helps prevent cracks on the cheesecake surface. Ensure the foil is tightly wrapped around the pan to avoid water leakage.
- Butterscotch Chips: Melt the chips carefully in the microwave or over a double boiler to avoid scorching.
- Make Ahead: This cheesecake is best when chilled overnight, allowing the flavors to meld and the texture to set perfectly.
- Storage: Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.