Description
Smooth butterscotch delight cheesecake whispers pure indulgence with its rich, creamy layers of caramel-kissed perfection. Silky textures and deep flavor notes invite dessert lovers to savor each luxurious bite of this irresistible sweet masterpiece.
Ingredients
Scale
Crust:
- 1 ¾ cups (235g) graham cracker crumbs
- ¼ cup (56g) light brown sugar
- 7 tablespoons (98g) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (678g) cream cheese, room temperature
- ¾ cup (168g) light brown sugar
- 3 tablespoons (24g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup (112g) sour cream
- ½ cup (120 milliliters) heavy whipping cream
- 4 large eggs, room temperature
- 3.4 ounces (96 grams) dry butterscotch pudding mix
Butterscotch Components:
- 1 cup (169g) butterscotch chips
- 1 cup (169g) butterscotch chips
- 4 ½ tablespoons (68 milliliters) heavy whipping cream
- Additional butterscotch chips, for decorating
Instructions
- Craft the foundation by combining crushed ingredients for the crust, pressing firmly into a springform pan lined with parchment. Toast in a preheated oven until golden and fragrant.
- Create a silky smooth base by whisking cream cheese until velvety, incorporating brown sugar and flour to eliminate lumps.
- Gently fold vanilla and sour cream into the cream cheese mixture, ensuring a uniform consistency.
- Melt butterscotch chips with heavy cream, stirring until glossy and completely integrated.
- Blend the butterscotch mixture into the cream cheese base, creating a rich, caramel-hued filling.
- Incorporate pudding mix thoroughly, then introduce eggs one at a time, stirring gently to maintain a luxurious texture.
- Transfer the luscious filling into the prepared crust, smoothing the surface with a spatula.
- Carefully place the pan into a larger water bath, ensuring liquid reaches midway up the sides.
- Bake in a low-temperature oven until the center maintains a subtle wobble but appears set.
- Allow the cheesecake to cool gradually inside the oven, preventing cracks and ensuring a creamy consistency.
- Refrigerate for several hours to achieve optimal firmness and flavor melding.
- Prepare a luxurious ganache by heating cream and pouring over butterscotch chips, whisking until perfectly smooth.
- Drizzle the glossy ganache across the chilled cheesecake, creating an elegant finish.
- Garnish with scattered butterscotch chips for a delightful textural contrast and visual appeal.
Notes
- Carefully wrap the springform pan’s exterior with aluminum foil to prevent water from seeping into the delicate cheesecake during the water bath baking method.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly and creates a silky texture.
- The low baking temperature and water bath technique help prevent cracks and ensure a creamy, even bake for the ultimate cheesecake experience.
- Allow the cheesecake to cool gradually inside the oven after baking to minimize sudden temperature changes that can cause surface cracking.
- Chill the cheesecake for a minimum of 5-6 hours or overnight to achieve the perfect set and allow flavors to meld together completely.
- Microwave butterscotch chips and cream in short intervals, stirring frequently to create a smooth ganache without burning the delicate ingredients.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg