Loaded Butterscotch Cheesecake
Loaded Butterscotch Cheesecake is a dream dessert for butterscotch lovers. With a buttery graham cracker crust, creamy butterscotch-infused filling, and a luscious ganache topping, this cheesecake delivers on richness and indulgence.
Equipment
Ingredients
Crust:
- 1 3/4 cups 235g graham cracker crumbs
- ¼ cup 56g packed light brown sugar
- 7 tbsp 98g unsalted butter, melted
Filling:
- 24 oz 678g cream cheese, room temperature
- 3/4 cup 168g packed light brown sugar
- 3 tbsp 24g all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup 112g sour cream
- 1/2 cup 120ml heavy whipping cream
- 1 cup 169g butterscotch chips
- 3.4 oz package dry butterscotch pudding mix
- 4 large eggs room temperature
Topping:
- 1 cup 169g butterscotch chips
- 4 1/2 tbsp 68ml heavy whipping cream
- Additional butterscotch chips for decorating
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
- Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).
Make the Filling:
- In a large bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
- Add brown sugar and flour. Mix until well combined and smooth.
- Add vanilla extract and mix.
- Add sour cream and heavy whipping cream. Mix until fully incorporated.
- Melt the butterscotch chips in the microwave in 20-second intervals, stirring until smooth.
- Add the melted butterscotch chips to the batter and mix until evenly combined.
- Add the dry butterscotch pudding mix and mix until well combined.
- Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.
Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan. Place the pan inside a larger roasting pan.
- Pour the cheesecake batter into the prepared crust. Smooth the top.
- Pour warm water into the roasting pan to come about halfway up the side of the springform pan to create a water bath.
- Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and leave the cheesecake inside for another 30 minutes.
- Remove cheesecake from the oven and water bath, and let it cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until fully set.
Add the Topping:
- Add butterscotch chips and heavy whipping cream to a heat-proof bowl.
- Microwave in 15-20 second intervals, stirring until smooth and glossy.
- Pour the ganache over the top of the chilled cheesecake and spread evenly.
- Sprinkle additional butterscotch chips over the ganache for decoration.
- Refrigerate for at least 30 minutes before serving to set the topping.
Notes:
- Make sure the ganache topping is fully cooled before serving.
- For a cleaner slice, use a hot knife wiped clean between cuts.
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