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This Butterscotch Cheesecake Cream is all about feeling cozy, with silky layers and loads of butterscotch swirling through the middle and on top. Love that mix of rich cheesecake and sweet-salty butterscotch? This one’s about to become your new go-to for cravings.
Growing up, my family argued over every birthday treat. But after I baked this for a laid-back party, there wasn’t a crumb left by midnight. Now it’s what I make for every special moment, big or small.
Incredible Ingredients
- Cream cheese (brick-style, full fat): That’s where the creamy dreamy texture comes from. Avoid tub varieties or it won’t set right.
- Sour cream: Adds just enough tang and smoothness. Choose full fat for the richest flavor.
- Heavy cream: Helps loosen up both the filling and the glaze. You’ll want it cold for easy pouring and whipping.
- Brown sugar (light): Both crust and filling need this, and it lays on a caramelly vibe. Make sure it’s soft and lump free.
- Graham cracker crumbs: Makes a crunchy base and background flavor. Blitz them in a food processor for best crumb.
- Butter (unsalted): Holds the crust together and brings flavor. Go with high quality for melt-in-your-mouth taste.
- Butterscotch chips: Main character in that deep buttery flavor. Look for chips that use real butter for the best hit.
- Flour (all purpose): Helps the cake slice clean every time and gives just a bit of structure.
- Vanilla extract: Brings everything together with a warm sweet smell. Go with pure extract if possible.
- Dry butterscotch pudding mix: Adds body and cranks up the butterscotch punch. Instant pudding is best for this.
- Eggs: Key for texture and holding the filling together. Room temp eggs blend way smoother.
- Extra butterscotch chips with cream for ganache: Get that shiny, drool-worthy topping going right at the end.
Easy Step-by-Step
- Get Your Ganache Ready
- Warm up heavy cream, then let it wash over a bowl of butterscotch chips. Let things rest for a minute. Whisk until velvety, wait for it to cool, then drizzle it on top of your baked cheesecake, letting the glaze hang over the edges. Sprinkle with extra chips right away.
- Final Chill
- Move the cheesecake to a rack to lose its warmth, then slide it into the fridge for at least five hours. If you can hold out overnight, it slices even smoother.
- Easy Cooling
- After baking, leave your cheesecake in the turned-off oven for about thirty minutes, then crack the oven open and rest it for another ten minutes. This slow cool-down keeps the top from splitting or sinking.
- Baking and Water Bath
- Pour your creamy mixture over the cool crust. Pop the pan into a roasting pan, then add hot water until it’s halfway up the sides. Bake just until the outside is set but you see a little wobble in the middle when you shake the pan.
- Add the Eggs
- Drop eggs in one by one, blending gently and low—pause to scrape the bowl. Don’t overmix or you risk cracks.
- Mix in Butterscotch and Pudding
- Fold your melted butterscotch into the creamy mix in two turns, scraping the bowl in between. Blend in the dry pudding until the batter’s totally smooth.
- Melt the Butterscotch Chips
- Microwave chips with cream for about twenty seconds, stir well, and heat again if needed till you get a glossy, chip-free sauce.
- Add Vanilla and Sour Cream
- Drizzle in vanilla and sour cream, blending just a bit on the lowest speed so you keep it light.
- Cream Cheese Blend
- Beat cream cheese with flour and brown sugar on low, pausing every minute to scrape everywhere so the texture gets pillow-soft and even.
- Protect the Bottom
- Before it bakes, snuggle your pan in a double layer of foil, wrapping it tight so water from the bath doesn’t sneak into your crust.
- Crust Prep
- Mix melted butter with brown sugar and cracker crumbs until it shines. Press into bottom and sides, using a flat cup to pack it tight. Bake till just smelling toasty and let it cool down completely.
- Line the Pan
- Set a round of parchment in your springform and run a little grease around the sides. It’ll come out much easier later.
- Slicing and Storage
- Keep your cheesecake covered and cold. Cut slices with a sharp hot knife, wiping off in between for that “bought at a bakery” look.
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I always sneak a few butterscotch chips to throw over my kids’ ice cream, and we all pinch a snack right from the bag. My personal fave is cleaning off the spatula after swirling the ganache on top.
Keeping It Fresh
Cover and stash leftovers in the fridge—they’ll stay smooth and tasty for up to four days. Don’t leave it out long. Only cut off what you plan to eat so every bite stays fresh. For freezing, line slices on a tray till they’re firm, then wrap in plastic and pop in a sealed box. Pull out and thaw overnight in the fridge when you want them.
Swaps and Options
Try vanilla wafer crumbs instead of graham crackers, or switch up pudding flavors for a twist. For gluten free, sub in cornstarch for flour—just use half as much. Sprinkle salt in your crust or ganache if you want extra punchy flavor.
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Ways to Serve
This dessert stands on its own, but adding a swirl of whipped cream or a little handful of toasted nuts takes it up a notch. Serve it chilled for the best clean slices. Try pairing it with rich coffee or even a sweet after-dinner drink—you won’t regret it.
Story and Traditions
People have been loving cheesecake since ancient times. Over the past century, American styles made things bigger—think thick bakes, tons of flavored chips, wild toppings. Butterscotch brings back old-school vibes, like lunchroom treats and childhood holidays, and it totally shines with cream cheese.
Frequently Asked Questions
- → How do I achieve a smooth cheesecake filling?
Let your cream cheese and eggs warm up to room temp. Mix gently and slow so you don't beat in air. This keeps it soft and creamy.
- → Why use a water bath while baking?
The water bath helps cook your cheesecake nice and slow so cracks don't show up. It also helps make things extra creamy.
- → Can I substitute the graham crackers in the crust?
For sure! Try vanilla wafers, or grab gluten-free cookies if you need something different.
- → How do I prevent the cheesecake from sticking to the pan?
Slick the pan with a little oil and line it with parchment. When it chills, it should pop right out without fuss.
- → What's the best way to slice clean portions?
Use a hot knife (just dip it in warm water first), wipe between cuts, and you'll get neat, pretty slices every time.
- → How should leftovers be stored?
Pop leftovers in the fridge with a lid. If you want to save some for later, just freeze it (skip the topping), then thaw in the fridge when you crave more.