Butterscotch Cream Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1 3/4 cups (235g) graham cracker crumbs
02 -
1/4 cup (56g) packed light brown sugar
03 -
7 tablespoons (98g) unsalted butter, melted
→ Filling
04 -
1 teaspoon vanilla extract
05 -
3 tablespoons (24g) all-purpose flour
06 -
1/2 cup (112g) sour cream
07 -
1 cup (169g) butterscotch chips
08 -
1/2 cup (120ml) heavy whipping cream
09 -
4 large eggs, let them warm to room temperature
10 -
3/4 cup (168g) packed light brown sugar
11 -
24 ounces (678g) full-fat brick-style cream cheese, let it sit to get to room temp
12 -
3.4 ounce package of dry butterscotch pudding mix
→ Topping
13 -
1 cup (169g) butterscotch chips
14 -
4 1/2 tablespoons (68ml) heavy whipping cream
15 -
Extra butterscotch chips you can sprinkle on top to finish
# How to Make It:
01 -
Pop the finished cake, covered, back in the fridge until you’re ready to eat. You’ll like it best within 4-5 days, so don’t wait too long!
02 -
Let your ganache rest five minutes so it thickens just a little. Pour and spread it over your cake, and if you feel like it, toss a few extra butterscotch chips on top.
03 -
Take the chilled cake out of the pan and slide it onto a serving plate. To make the topping, toss butterscotch chips in a microwave-safe bowl. Heat up the cream until it’s just starting to steam, then pour over the chips. Wait a couple minutes then whisk until it’s shiny and smooth.
04 -
Once it’s cooled, stick the cake in the fridge for at least 5 to 6 hours, or if you’re patient, leave it overnight for the best bite.
05 -
After baking, turn off the oven and leave your cake inside with the door closed for 30 minutes. Then crack open the door just a smidge for another 10 minutes. This way, it won’t split on you.
06 -
Set your cake in the oven and bake for 1 hour and 30 to 35 minutes. You want a steady middle with just a little wobble.
07 -
Pour in your filling over the cooled crust. Put the springform inside a bigger roasting pan, pour warm water into the larger pan so it reaches halfway up the sides of the springform, but don’t let any water sneak into the foil-wrapped pan.
08 -
Add eggs one by one. Blend at a low speed after each, only ‘til it just mixes in. Don’t forget to scrape the bowl every now and then. Keep things gentle and stop as soon as it’s all together.
09 -
Pour your melted butterscotch mix into your batter in two parts, mixing and scraping between pours. Now add in the dry pudding mix, blend until you spot no streaks left.
10 -
Chuck butterscotch chips and heavy cream into a bowl. Warm up in the microwave for bursts of 15-30 seconds, stirring after each go, until melty and smooth.
11 -
Drop in the sour cream and vanilla next, then blend on low until it’s velvety and everything’s together.
12 -
Dial the oven down to 300°F (148°C). Cream together cream cheese, brown sugar, and flour in a big bowl with your mixer set at low. Scrape the bowl’s sides every so often to keep it all even.
13 -
Toss together the graham crumbs, melted butter, and brown sugar until you’ve got a texture like beach sand. Press it evenly in and up the sides of the pan. Bake about 8–10 minutes, cool it, then wrap foil tightly around the pan to keep any water out later.
14 -
Fire up your oven to 325°F (163°C). Line your 9-inch (23cm) springform pan with parchment, and grease the sides up with butter or a spray.
# Additional Tips:
01 -
Cool the cake completely and chill before you cut, and run a sharp, hot knife under water and wipe it between slices for tidy pieces.
02 -
Vanilla wafer cookies will work for the crust if you’re out of graham crackers.
03 -
Instant pudding thickens the batter fast, but regular stovetop pudding mix works too.
04 -
Avoiding gluten? Switch the flour for half as much cornstarch by weight instead.
05 -
You can keep the cake in the freezer (no topping) for up to 3 months. Thaw it overnight in the fridge, then add topping and enjoy.