Loaded Butterscotch Cheesecake
A dense and silky cheesecake infused with melted butterscotch, served with a crunchy graham crust and topped with a glossy ganache, making for a rich yet simple celebration dessert.
Ingredients
Crust Ingredients
- 1 3/4 cups 1 3/4 cups graham cracker crumbs Use finely crushed for a firmer crust.
- 1/4 cup ¼ cup packed light brown sugar For the crust.
- 7 tbsp 7 tbsp unsalted butter, melted Gives structure and flavor to the crust.
Filling Ingredients
- 24 oz 24 oz cream cheese, room temperature Full-fat for best texture.
- 3/4 cup 3/4 cup packed light brown sugar For the filling; brown sugar deepens flavor.
- 3 tbsp 3 tbsp all-purpose flour Stabilizes the cheesecake.
- 1 tsp 1 tsp vanilla extract Enhances butterscotch flavor.
- 1/2 cup 1/2 cup sour cream Adds tang and silkiness.
- 1/2 cup 1/2 cup heavy whipping cream Keeps the filling creamy.
- 1 cup 1 cup butterscotch chips, melted Melted into the batter.
- 3.4 oz 3.4 oz package dry butterscotch pudding mix Helps set the filling without making it rubbery.
- 4 large 4 large eggs, room temperature Add one at a time to prevent overmixing.
Ganache Ingredients
- 1 cup 1 cup butterscotch chips For the ganache.
- 4 1/2 tbsp 4 1/2 tbsp heavy whipping cream For the ganache.
Decorative Ingredients
- Additional butterscotch chips For decorating.
Instructions
Prep the pan and oven
- Preheat oven to 325°F (163°C).
- Line the bottom of a 9-inch (23cm) springform pan with parchment and lightly grease the sides.
Make the crust
- In a medium bowl, combine graham cracker crumbs, ¼ cup brown sugar, and melted butter.
- Stir until the mix looks like wet sand.
- Press firmly into the bottom and halfway up the sides of the springform pan.
- Bake for 10 minutes. Remove and cool. Reduce oven to 300°F (148°C).
Prepare the filling
- In a large bowl, beat the room-temperature cream cheese until smooth and lump-free. Scrape the bowl.
- Add 3/4 cup brown sugar and 3 tbsp flour. Beat until well combined.
- Mix in 1 tsp vanilla.
- Add 1/2 cup sour cream and 1/2 cup heavy whipping cream. Mix until fully incorporated.
Add butterscotch and pudding
- Microwave 1 cup butterscotch chips in 20-second intervals, stirring until smooth.
- Stir the melted chips into the batter until evenly distributed.
- Add the dry butterscotch pudding mix and blend until uniform.
Incorporate eggs
- Add eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed. Aim for just combined to avoid extra air.
Prepare for water bath
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Place the wrapped pan inside a larger roasting pan.
Bake
- Pour batter into the crust and smooth the top.
- Pour warm water into the roasting pan so it comes about halfway up the springform pan.
- Bake at 300°F (148°C) for 1 hour and 35 minutes, or until edges are set and center is slightly jiggly.
Cool slowly
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door open and leave for another 30 minutes.
- Remove from oven and water bath. Let cool at room temperature for 1 hour.
Chill
- Refrigerate for at least 5–6 hours, preferably overnight, until fully set.
Make the ganache and finish
- Place 1 cup butterscotch chips and 4 1/2 tbsp heavy cream in a heat-proof bowl.
- Microwave in 15–20 second intervals, stirring until glossy and smooth.
- Pour ganache over the chilled cheesecake and spread evenly.
- Sprinkle additional butterscotch chips on top.
- Refrigerate for at least 30 minutes to set the topping before slicing.
Notes
Serve with a dollop of lightly whipped cream and a dusting of flaky salt. Refrigerate tightly covered with plastic wrap or in an airtight container for up to 5 days. Can be frozen for up to 2 months.