Creamy Butterscotch Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cups crushed graham crackers (235g)
02 -
1/4 cup light brown sugar, firmly packed (56g)
03 -
7 tablespoons melted unsalted butter (98g)
→ Filling
04 -
24 oz softened cream cheese (678g)
05 -
3/4 cup light brown sugar, firmly packed (168g)
06 -
3 tablespoons regular flour (24g)
07 -
1 teaspoon pure vanilla extract
08 -
1/2 cup sour cream (112g)
09 -
1/2 cup heavy cream (120ml)
10 -
1 cup butterscotch morsels (169g)
11 -
1 package (3.4 oz) butterscotch instant pudding mix
12 -
4 large eggs at room temp
→ Topping
13 -
1 cup butterscotch morsels (169g)
14 -
4 1/2 tablespoons heavy cream (68ml)
15 -
Extra butterscotch morsels for garnish
# Instructions:
01 -
Heat oven to 325°F. Combine graham crumbs, brown sugar and melted butter in a bowl. Push mixture firmly into bottom and up sides of a lined 9-inch springform pan. Pop in oven for 8-10 mins, then let cool.
02 -
Whip cream cheese, sugar and flour until smooth. Stir in vanilla and sour cream. Warm butterscotch morsels with cream until melted, then fold into the mixture. Add pudding mix and stir in eggs one by one.
03 -
Empty the filling onto your crust. Set in a water bath and bake at 300°F for about 1 hour 30-35 mins until mostly set but still wobbles slightly. Cool slowly in turned-off oven, then chill in fridge for 5-6 hours.
04 -
Drizzle hot cream over butterscotch morsels, wait a minute, then stir until creamy. Let it cool a bit, spread over the chilled cake, and sprinkle extra morsels on top.
# Notes:
01 -
Stays fresh in the fridge for 4-5 days
02 -
Freezes well up to 3 months if you skip the topping
03 -
Slow cooling helps avoid surface cracks