Description

Loaded Butterscotch Cheesecake is an indulgent dessert filled with layers of butterscotch chips, butterscotch pudding, and topped with a luscious butterscotch ganache. This rich and creamy cheesecake is a dream come true for butterscotch lovers.

Ingredients

1 3/4 cups (235g) graham cracker crumbs

1/4 cup (56g) packed light brown sugar

7 tbsp (98g) unsalted butter, melted

24 oz (678g) cream cheese, room temperature

3/4 cup (168g) packed light brown sugar

3 tbsp (24g) all-purpose flour

1 tsp vanilla extract

1/2 cup (112g) sour cream

1/2 cup (120ml) heavy whipping cream

1 cup (169g) butterscotch chips

3.4 oz package dry butterscotch pudding mix

4 large eggs, room temperature

1 cup (169g) butterscotch chips

4 1/2 tbsp (68ml) heavy whipping cream

Additional butterscotch chips, for decorating

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Instructions

Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
Wrap the outsides of the pan with aluminum foil to prevent water from seeping in during the water bath. Set the pan aside.
Reduce the oven temperature to 300°F (148°C). In a large mixer bowl, blend the cream cheese, sugar, and flour on low speed until combined. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream, and beat until well combined.
In a separate bowl, heat the heavy cream and butterscotch chips in the microwave in 15-30 second increments, stirring until melted. Add the butterscotch chip mixture to the cream cheese filling in two parts, mixing well after each addition. Add the dry pudding mix and mix until combined. Add the eggs one at a time, mixing well after each addition.
Pour the filling into the cooled crust. Place the springform pan inside a larger pan and add warm water to the outer pan, about halfway up the sides of the springform pan. Bake for 1 hour and 30-35 minutes until the center is set but still slightly jiggly. Turn off the oven, leave the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door and leave the cheesecake for another 10 minutes.
Remove from the oven and cool on a rack until room temperature, then refrigerate for 5-6 hours or overnight.
Once the cheesecake is chilled and firm, remove it from the springform pan and transfer to a serving plate. For the topping, heat the butterscotch chips and heavy whipping cream in the microwave until the cream just begins to boil. Pour the cream over the chips and stir until smooth. Let the ganache cool for 5 minutes, then pour it over the cheesecake. Optionally, decorate with additional butterscotch chips. Refrigerate the cheesecake until ready to serve.

Notes

For a gluten-free version, swap the graham cracker crumbs with gluten-free crumbs or use vanilla wafer crumbs. Substitute cornstarch for flour in the filling.
To add extra flavor, layer caramel sauce between the cheesecake filling and crust.
For chocolate lovers, add mini chocolate chips to the cheesecake batter or drizzle chocolate ganache along with the butterscotch ganache.

Prep Time: 1 hour
Cook Time: 2 hours 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 50g
Sodium: 250mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg