Loaded Butterscotch Cheesecake (Ready-to-Print Version)
Decadent cheesecake with a graham cracker crust, velvety filling, and a buttery butterscotch topping.
# What You’ll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup light brown sugar, firmly packed
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1 teaspoon pure vanilla extract
09 -
1 cup butterscotch baking chips
→ Butterscotch Topping
10 -
1/2 cup butterscotch baking chips
11 -
2 tablespoons heavy cream
# Step-by-Step Guide:
01 -
Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press mixture firmly into the bottom of the pan using the base of a measuring cup. Bake 8 to 10 minutes, then remove from oven and cool while preparing the filling.
02 -
In a large mixing bowl, beat softened cream cheese and brown sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition and scraping down the sides of the bowl. Stir in sour cream and vanilla extract until fully incorporated. Gently fold in the butterscotch chips until evenly distributed. Pour the batter over the cooled crust and spread evenly with a spatula.
03 -
Wrap the outside of the springform pan with aluminum foil. Place the pan in a large roasting pan and add hot water to come halfway up the sides for a water bath. Bake for 55 to 65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and prop the door slightly open; allow the cheesecake to cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
04 -
In a small microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and pourable. Cool slightly; drizzle over the chilled cheesecake before serving.
# Handy Tips:
01 -
For the smoothest texture, ensure all dairy ingredients are at room temperature before beginning.
02 -
A water bath minimizes cracking and allows for gentle, even baking.
03 -
Refrigerate the cheesecake for a minimum of 6 hours to set properly; overnight yields optimal texture.
04 -
For neat servings, clean the blade of your knife with a damp cloth between cuts.