Loaded Butterscotch Cheesecake (Printer-Friendly)
Creamy cheesecake with buttery graham crust and indulgent butterscotch topping. Perfect for special occasions.
# List of Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup brown sugar, packed
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1 teaspoon vanilla extract
09 -
1 cup butterscotch chips
→ Butterscotch Topping
10 -
1/2 cup butterscotch chips
11 -
2 tablespoons heavy cream
# Preparation Steps:
01 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly mixed. Press mixture firmly into pan base using the bottom of a measuring cup. Bake for 8 to 10 minutes until lightly set. Remove and allow to cool while assembling filling.
02 -
In a large bowl, beat softened cream cheese and brown sugar together until smooth and creamy. Add eggs one at a time, mixing and scraping the bowl after each addition. Incorporate sour cream and vanilla extract until homogeneous. Fold in butterscotch chips evenly. Pour the filling over cooled crust and smooth surface with a spatula.
03 -
Wrap outside of pan tightly with aluminum foil. Place pan into a large roasting pan and pour hot water into roasting pan until it reaches halfway up the springform sides. Bake at 325°F (163°C) for 55 to 65 minutes, until edges are set and center is slightly wobbly. Turn off oven, slightly open the door, and leave cheesecake inside for 1 hour. Remove, cool completely at room temperature, then refrigerate for minimum 6 hours or overnight.
04 -
In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave on high in 15-second intervals, stirring between each, until chips are melted and mixture is smooth and pourable. Cool slightly. Drizzle over chilled cheesecake before serving.
# Additional Suggestions:
01 -
Ensure cream cheese, eggs, and sour cream are at room temperature for a lump-free batter.
02 -
A water bath promotes even baking and reduces risk of cracking.
03 -
Chill for a minimum of 6 hours for best texture; overnight is preferred.
04 -
Clean the knife with a damp towel between slices for neat presentation.
05 -
Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze without topping for up to two months.
06 -
For a firmer texture, freeze cheesecake for 30 minutes before slicing.