Butterscotch Delight Cheesecake

Description

Experience the indulgent delight of butterscotch in cheesecake form with the Butterscotch Delight Cheesecake. This dessert combines a crunchy graham cracker crust with a smooth and creamy filling infused with butterscotch flavors, topped off with a rich butterscotch ganache. Ideal for any celebratory event or a special treat at home, this cheesecake promises a satisfying sweetness that’s perfectly balanced with every bite.

Ingredients

For the Crust:

• 1 3/4 cups (235g) graham cracker crumbs
• ¼ cup (56g) packed light brown sugar
• 7 tbsp (98g) unsalted butter, melted

For the Filling:

• 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

For the Topping:

• 1 cup (169g) butterscotch chips
• 4 1/2 tbsp (68ml) heavy whipping cream
• Additional butterscotch chips, for decorating

Step-by-step Directions

1. Make the Crust

Preheat the oven to 325°F (163°C). Prepare a 9-inch (23cm) springform pan by lining with parchment paper and greasing the sides. Mix the crust ingredients in a small bowl and press into the bottom and up the sides of the springform pan. Bake for 8-10 minutes, then let cool. Wrap the outside of the pan with aluminum foil to prepare for the water bath.

2. Prepare the Filling

Lower oven temperature to 300°F (148°C). In a large mixing bowl, combine the cream cheese, brown sugar, and flour until smooth. Add vanilla extract and sour cream, mixing until combined. Melt the butterscotch chips with heavy cream in the microwave, stirring until smooth, and incorporate into the filling. Mix in the pudding mix, then add the eggs one at a time, ensuring each is incorporated before adding the next.

3. Bake the Cheesecake

Pour the filling into the crust. Place the springform pan in a larger baking pan, add warm water halfway up the sides of the springform pan. Bake for 1 hour and 30-35 minutes or until the center is set but slightly jiggly. Turn off the oven, let sit inside for 30 minutes with the door closed, then open the door slightly and leave for another 10 minutes before removing to cool to room temperature. Chill for 5-6 hours or overnight.

4. Add the Topping

For the ganache, microwave heavy whipping cream until it begins to boil, pour over the butterscotch chips, let sit, then whisk until smooth. Let cool slightly, then spread over the chilled cheesecake. Decorate with additional butterscotch chips.

Servings & Preparation Time

Servings: 12-14 servings

Preparation Time: Approximately 30 minutes for preparation, 1 hour and 45 minutes for baking, and at least 6 hours for chilling.

Tips for Storage & Reheating

• Storage: Keep the cheesecake refrigerated, covered tightly with plastic wrap or in a cake carrier. It remains fresh for 4-5 days.
• Freezing: For longer storage, wrap the cheesecake (without the ganache topping) tightly in plastic and then in foil, and freeze for up to 2 months.

Conclusion

The Butterscotch Delight Cheesecake makes an impressive dessert that blends rich, buttery flavors with creamy cheesecake indulgence. Each component, from the crust to the ganache topping, contributes to a perfect symphony of tastes that are sure to delight those who appreciate a good slice of cheesecake. Whether it’s for a special occasion or a treat for yourself, this cheesecake guarantees to satisfy your sweet cravings in the most delightful way.

Butterscotch Delight Cheesecake

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• Author: Dulcia
• Total Time: 31 minute
• Yield: 12-14 servings 1x

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Description

Experience the indulgent delight of butterscotch in cheesecake form with the Butterscotch Delight Cheesecake. This dessert combines a crunchy graham cracker crust with a smooth and creamy filling infused with butterscotch flavors, topped off with a rich butterscotch ganache. Ideal for any celebratory event or a special treat at home, this cheesecake promises a satisfying sweetness that’s perfectly balanced with every bite.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups (235g) graham cracker crumbs
• ¼ 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

1. Make the Crust Preheat the oven to 325°F (163°C). Prepare a 9-inch (23cm) springform pan by lining with parchment paper and greasing the sides. Mix the crust ingredients in a small bowl and press into the bottom and up the sides of the springform pan. Bake for 8-10 minutes, then let cool. Wrap the outside of the pan with aluminum foil to prepare for the water bath.
2. Prepare the Filling Lower oven temperature to 300°F (148°C). In a large mixing bowl, combine the cream cheese, brown sugar, and flour until smooth. Add vanilla extract and sour cream, mixing until combined. Melt the butterscotch chips with heavy cream in the microwave, stirring until smooth, and incorporate into the filling. Mix in the pudding mix, then add the eggs one at a time, ensuring each is incorporated before adding the next.
3. Bake the Cheesecake Pour the filling into the crust. Place the springform pan in a larger baking pan, add warm water halfway up the sides of the springform pan. Bake for 1 hour and 30-35 minutes or until the center is set but slightly jiggly. Turn off the oven, let sit inside for 30 minutes with the door closed, then open the door slightly and leave for another 10 minutes before removing to cool to room temperature. Chill for 5-6 hours or overnight.
4. Add the Topping For the ganache, microwave heavy whipping cream until it begins to boil, pour over the butterscotch chips, let sit, then whisk until smooth. Let cool slightly, then spread over the chilled cheesecake. Decorate with additional butterscotch chips.

• Prep Time: Approximately 30 minutes for preparation, 1 hour and 45 minutes for baking, and at least 6 hours for chilling.