Butterscotch Loaded Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
2 cups crushed graham crackers
02 -
1/2 cup melted unsalted butter
03 -
1/4 cup white sugar
→ Cheesecake Filling
04 -
24 oz softened cream cheese
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
# How to Make It:
01 -
Heat your oven to 325°F (163°C). Grease a 9-inch springform pan and put parchment paper on the bottom. Mix the graham cracker crumbs with the melted butter and white sugar in a bowl. Stir until everything's wet. Push the mix into the pan bottom firmly. A measuring cup works great for packing it down. Bake it for 8-10 minutes and let it cool all the way.
02 -
Grab a big bowl and beat the soft cream cheese with brown sugar until it's nice and fluffy. Drop in eggs one by one, mixing after each one. Don't forget to scrape the sides of the bowl so everything mixes well. Add the sour cream and vanilla, then gently mix in the butterscotch chips. Pour everything over your cooled crust and smooth the top flat.
03 -
Wrap aluminum foil around the outside of your springform pan. Set it in a big roasting pan. Fill the roasting pan with hot water halfway up the sides of your springform pan. Bake for 55-65 minutes until the edges look set but the middle still wobbles a bit. Then turn off the oven, crack the door open, and leave the cake in there for another hour. Let it cool completely before putting it in the fridge for at least 6 hours or overnight.
04 -
Put the butterscotch chips and heavy cream in a bowl that's safe for the microwave. Heat it in 15-second bursts, stirring each time, until it's all smooth. Let it cool a little, then drizzle it over your cold cheesecake right before you serve it.
# Additional Tips:
01 -
Want firmer slices? Pop the cake in the freezer for about 30 minutes before cutting. You can keep any leftover cake in the fridge for up to 5 days in a sealed container, or freeze it without the topping for up to 2 months.