Loaded Butterscotch Cheesecake
Indulge in a creamy, high-protein dessert with the irresistible taste of butterscotch, perfectly balanced with a crunchy graham cracker crust.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Adds texture and a sweet, crunchy base.
- 1/4 cup Light brown sugar Enhances the depth of flavor in the crust.
- 1/2 cup Unsalted butter, melted Binds the crust and adds creaminess.
For the filling
- 16 oz Cream cheese Creates the creamy filling for a rich, smooth texture.
- 1/2 cup Sour cream Adds a tangy contrast to the sweetness.
- 1/2 cup Heavy whipping cream Contributes to a light, airy cheesecake consistency.
- 1 cup Butterscotch chips Infuses the dessert with a delightful, sweet flavor.
- 3.4 oz Butterscotch pudding mix Intensifies the butterscotch flavor for a luxurious experience.
- 3 large Eggs Essential for setting the cheesecake and adding richness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Gather all ingredients to have them ready at hand.
- Prepare a 9-inch springform pan by greasing the sides lightly.
- In a bowl, combine graham cracker crumbs, light brown sugar, and melted butter until mixed well.
- Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes until set.
Cooking
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Gradually add light brown sugar and mix until fully combined.
- Mix in the flour and vanilla extract until fluffy.
- Add sour cream and heavy cream, then fold in the butterscotch chips.
- In a separate bowl, whisk eggs and add to the cream cheese mixture one at a time, ensuring everything is well blended.
- Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
- Bake for 60-70 minutes, or until the edges are firm but the center slightly jiggles.
Serving
- Once baked, turn off the oven and crack the door, letting the cheesecake cool in the oven for about one hour.
- Remove from the oven and refrigerate for at least 4 hours, ideally overnight, to set.
- Before serving, whip the remaining heavy cream and top generously with it along with additional butterscotch chips for garnish.
- Slice and serve your Loaded Butterscotch Cheesecake cold for the best flavor experience.
Notes
For even richer flavor, add extra butterscotch chips to the filling. Use room temperature ingredients for a smoother batter, and store leftovers in an airtight container for maximum freshness.