Rich Butterscotch Cheesecake Recipe (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cups graham cracker crumbs (235g)
02 -
1/4 cup packed light brown sugar (56g)
03 -
7 tablespoons unsalted butter, melted (98g)
→ Filling
04 -
24 oz cream cheese, room temperature (678g)
05 -
3/4 cup packed light brown sugar (168g)
06 -
3 tablespoons all-purpose flour (24g)
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream (112g)
09 -
1/2 cup heavy whipping cream (120ml)
10 -
1 cup butterscotch chips (169g)
11 -
1 package (3.4 oz) dry butterscotch pudding mix
12 -
4 large eggs, room temperature
→ Topping
13 -
1 cup butterscotch chips (169g)
14 -
4 1/2 tablespoons heavy whipping cream (68ml)
15 -
Additional butterscotch chips for decorating
# Instructions:
01 -
Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, and melted butter. Press into bottom and sides of lined 9-inch springform pan. Bake 8-10 minutes and cool.
02 -
Beat cream cheese, sugar, and flour until combined. Add vanilla and sour cream. Melt butterscotch chips with cream, then mix into filling. Add pudding mix and eggs one at a time.
03 -
Pour filling into crust. Place in water bath and bake at 300°F for 1 hour 30-35 minutes until set but jiggly. Cool gradually in oven, then refrigerate 5-6 hours.
04 -
Pour hot cream over butterscotch chips, let sit, then whisk until smooth. Cool slightly, spread over cheesecake, and decorate with additional chips.
# Notes:
01 -
Best eaten within 4-5 days
02 -
Can be frozen for up to 3 months without topping
03 -
Gradual cooling prevents cracks in cheesecake