Butterscotch Loaded Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
1/4 cup white sugar
02 -
1/2 cup melted unsalted butter
03 -
2 cups of crushed graham crackers
→ Cheesecake Filling
04 -
3 large eggs
05 -
1 cup light brown sugar
06 -
24 oz room-temp cream cheese
07 -
1 tsp vanilla extract
08 -
1/2 cup sour cream
09 -
1 cup butterscotch morsels
→ Butterscotch Topping
10 -
2 tbsp cream, heavy
11 -
1/2 cup butterscotch morsels
# Step-by-Step Directions:
01 -
Turn your oven on to 325°F (163°C). Spray a 9-inch springform pan lightly with oil, and put parchment paper at the base. In a bowl, mix cracker crumbs, melted butter, and sugar until you’ve got a sandy texture. Press this firmly into the pan base with something flat like a measuring cup. Bake 8-10 minutes, then make sure it cools down fully.
02 -
Grab a large bowl and mix the cream cheese and brown sugar together until creamy. Toss in one egg at a time, beating well after each one. Scrape down the bowl sides to keep it all mixed. Stir in the vanilla and sour cream. Blend in the butterscotch chips so they’re spread out. Pour this on the crust and even it out on top.
03 -
Wrap the outside of your pan snugly with foil. Place the pan in a big roasting pan and fill it with hot water until it reaches halfway up the sides. Bake for around 55-65 minutes—just until the edges are set but the middle jiggles slightly. Leave it in the oven, door slightly cracked, for an hour after turning it off. Cool completely, then chill in the fridge at least 6 hours (or overnight).
04 -
Put the butterscotch chips and cream into a microwaveable bowl. Heat it in short bursts of 15 seconds, stirring after every zap, until it’s soft and smooth. Let it cool a little and then drizzle it all over the cold cheesecake when ready to serve.
# Helpful Notes:
01 -
For cleaner slices, try freezing the cheesecake for 30 minutes before cutting. Leftovers keep in an airtight container in the fridge up to 5 days, or freeze for 2 months (don’t add topping).