Loaded Butterscotch Cheesecake Cream (Print Version)

# Ingredients:

→ Crust

01 - 98 g unsalted butter, melted
02 - 56 g packed light brown sugar
03 - 235 g graham cracker crumbs

→ Filling

04 - 96 g dry butterscotch pudding mix
05 - 1 teaspoon vanilla extract
06 - 120 ml heavy whipping cream
07 - 678 g full-fat brick-style cream cheese, at room temperature
08 - 168 g packed light brown sugar
09 - 24 g all-purpose flour
10 - 4 large eggs, at room temperature
11 - 112 g sour cream
12 - 169 g butterscotch chips

→ Topping

13 - 68 ml heavy whipping cream
14 - Additional butterscotch chips, for garnish
15 - 169 g butterscotch chips

# Instructions:

01 - Pop it in the fridge with some cover till you want to slice it up. For tastiest results, eat it within 4 or 5 days.
02 - Let that ganache hang out for about 5 minutes until it’s a bit thicker, then pour it all over and smooth it out. Sprinkle more butterscotch chips on top if you’re feeling extra.
03 - Move your cheesecake to a plate. Toss the butterscotch chips in a heat-safe bowl. Get your cream nice and hot, almost boiling, then dump it over the chips. Leave it for a couple of minutes, then mix until it’s silky.
04 - Set the cheesecake on a wire rack and let it get to room temp, then chill it in the fridge till it’s super firm and cold—this might take 5 or 6 hours, or just leave it overnight.
05 - Turn off the oven and just let the cheesecake sit inside for 30 more minutes with the door closed. Crack open the oven door and cool it there another 10 minutes.
06 - Bake for about 90–95 minutes. The center should stay a little jiggly while the rest sets up.
07 - Pour the filling onto your chilled crust. Put the springform pan in a bigger roasting pan. Pour in hot water around the edge but keep the water under that foil wrap.
08 - Drop in the eggs, one after the other, mixing on low each time just until it comes together. Scrape the bowl to be sure all the batter is smooth.
09 - Pour the melted butterscotch into the cream cheese mixture in two batches, mixing after each. Toss in the butterscotch pudding mix and go until it’s even all the way through.
10 - In another bowl, mix the butterscotch chips and heavy cream. Microwave in short bursts (15–30 seconds), stirring in between, until it’s melted and lump-free.
11 - Tip in the vanilla and sour cream and mix on low until it’s all blended together.
12 - Take the oven temp down to 148°C. In a big bowl, mix the cream cheese, brown sugar, and flour gently with a mixer until it feels smooth. Scrape down the edges when you need.
13 - Mix the graham crumbs, brown sugar, and melted butter together. Push that into the pan, making sure it goes up the sides a bit. Bake for 8–10 minutes, let it cool, then wrap outside of the pan with foil nice and snug so water can’t sneak in.
14 - Flip that oven on to 163°C. Cover the bottom of your 23 cm springform pan with parchment and add a little grease to the edges so nothing sticks.

# Notes:

01 - Wait until it’s chilled all the way and use a hot knife for each slice to get those perfect wedges.
02 - You can swap out the graham crackers for vanilla cookie crumbs in the base if you want.
03 - Either instant or regular cook-and-serve pudding mix works—instant makes mixing up the base a little ticker.
04 - Need it gluten-free? Just sub in equal weight of cornstarch for the flour, but only use half as much as listed.
05 - Cheesecake (without topping) holds in the freezer for up to three months; bring it back to fridge temp overnight before adding any extras.

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