Loaded Butterscotch Cheesecake
Loaded Butterscotch Cheesecake is a decadent dessert that combines a buttery graham cracker crust with a rich, creamy butterscotch-infused filling, topped with a smooth butterscotch ganache and additional butterscotch chips for garnish.
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (220g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (85g) butterscotch chips, melted and cooled slightly
- ½ cup (120g) sour cream
For the Topping:
- ½ cup (85g) butterscotch chips
- ½ cup (120ml) heavy cream
- Additional butterscotch chips or whipped cream for garnish (optional)
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan, ensuring it is firmly packed.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
- Reduce the oven temperature to 300°F (150°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the brown sugar and continue to beat until well combined.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.
- Mix in the vanilla extract and sour cream until smooth.
- Gently fold in the melted butterscotch chips until evenly distributed.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- To prepare a water bath, wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour and 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 30 minutes with the door closed. Then, crack the oven door open and allow it to cool for an additional 10 minutes.
- Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature.
Chill:
- Once cooled, refrigerate the cheesecake for at least 5-6 hours, preferably overnight, to allow it to set properly.
Prepare the Butterscotch Ganache Topping:
- In a microwave-safe bowl, heat the heavy cream until it begins to boil.
- Pour the hot cream over the butterscotch chips and let it sit for 2-3 minutes to soften.
- Whisk the mixture until smooth and let it cool for about 5 minutes.
- Pour the ganache over the chilled cheesecake, spreading it evenly over the top.
- Garnish with additional butterscotch chips or whipped cream if desired.