Butterscotch Cream Delight (Print-Friendly 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 to sprinkle on top

# Step-by-Step Directions:

01 - Grab your 9-inch (23cm) springform pan, throw in some parchment at the base, and swipe the sides with butter or a little nonstick spray. Now heat up the oven to 325°F (163°C).
02 - Blend the graham crumbs, brown sugar, and butter until you have a sandy look. Put this into your pan, pressing up the sides too. Bake for 8-10 minutes, let it chill out till cool. Then, use foil to wrap all the pan’s sides snug so water stays out during baking later.
03 - First, take the oven down to 300°F (148°C). Add cream cheese, brown sugar, and flour to a really big bowl. Mix them gently on low until everything is smooth. Don’t forget to scrape the edge of the bowl every so often.
04 - Drop in your sour cream and splash of vanilla. Run your mixer on low to combine it all nicely until it’s creamy.
05 - Grab another bowl, toss in butterscotch chips and cream. Pop it in the microwave for 15 or 30 seconds at a time, giving it a stir in between, until it's all melted silky.
06 - Dump half of your melted butterscotch into the filling, then stir and scrape your bowl. Pour in the other half, keep mixing, and finally toss in the pudding mix. Beat it all together until it looks fully blended.
07 - Add eggs one by one, blending each time but just enough to mix. Scrape the bowl’s sides. Try to avoid overmixing it, just keep it gentle.
08 - After the crust cools, fill it with your cream mixture. Nest your pan inside a bigger roasting pan and fill the outer pan halfway with warm water. Wrap up tight so water can’t sneak inside.
09 - Bake for 1 hour and about 30-35 minutes. You want it mostly firm with just a tiny bit of wobble in the center.
10 - Turn the oven off but leave your treat inside, door closed, for half an hour. Next, pop the door open just a bit and let it sit 10 minutes more. This really helps keep cracks away.
11 - Once it’s out, rest it on a wire rack till room temp. Refrigerate for at least 5-6 hours. If you aren’t in a rush, overnight's even better.
12 - When it’s cool, free from the pan and set on a plate. For the topping, put butterscotch chips into a bowl. Warm cream on the stove till it starts bubbling, pour over chips, let it sit a minute, then whisk everything smooth.
13 - Let the ganache thicken for five minutes, then pour and spread it all over. Sprinkle extra chips right on top if you feel like it.
14 - Keep it covered and chilled in your fridge until you’re ready for dessert. Try to eat within 4-5 days for best flavor.

# Helpful Notes:

01 - Make sure it’s super cold before slicing for neat pieces. Use a hot knife, wiping between each cut, for extra clean slices.
02 - If graham crackers aren't around, vanilla wafer cookies do the trick for the base.
03 - Either instant or cooked pudding will do for thickening – don't worry, both kinds work.
04 - Swap the flour for cornstarch (half as much, by weight) if you don’t want gluten in there.
05 - You can stash it in the freezer (sans topping) for up to 3 months. Thaw overnight in the fridge, then finish and eat.

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