Butterscotch Cheesecake Treat (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
2 cups of crushed graham crackers
03 -
1/4 cup white sugar
→ Cheesecake Filling
04 -
3 large eggs
05 -
24 ounces of softened cream cheese
06 -
1 teaspoon vanilla extract
07 -
1/2 cup sour cream
08 -
1 cup brown sugar
09 -
1 cup butterscotch chips
→ Butterscotch Topping
10 -
2 tablespoons heavy cream
11 -
1/2 cup butterscotch chips
# Instructions:
01 -
Start by heating your oven to 325°F (163°C). Use parchment paper to line the base of a 9-inch springform pan after greasing it. Mix together the crushed graham crackers, melted butter, and sugar in a bowl until combined. Spread and press this mix evenly on the pan base, using a cup to pack it tightly. Let it bake for 8 to 10 minutes, then cool it down completely.
02 -
Blend the softened cream cheese with the brown sugar in a large bowl until smooth. Crack in the eggs one at a time, mixing after adding each. Scrape down the sides of your bowl to make sure it’s all mixed well. Stir in vanilla extract and sour cream, then gently fold in the butterscotch chips. Once everything’s mixed in, pour it over the cooled crust and smooth it using a spatula.
03 -
Wrap the springform pan's exterior in foil, making sure it's leak-proof. Place the pan in a large roasting pan, then carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. Bake it for about 55 to 65 minutes, or until the edges are firm but the center has a little wobble. Turn off the oven but leave the cheesecake inside with the door slightly open for an hour to cool gradually. Make sure it’s completely cool before refrigerating for at least 6 hours or overnight.
04 -
In a bowl safe for the microwave, combine the butterscotch chips with the heavy cream. Heat them in short 15-second bursts, stirring after each time, until smooth and creamy. Let it cool slightly before drizzling over the cooled cheesecake before serving.
# Notes:
01 -
For neat slices, chill the cheesecake in the freezer for half an hour before cutting. Keep leftovers in a tight container in the fridge for up to 5 days, or freeze (without topping) for as long as 2 months.