Description
This Loaded Butterscotch Cheesecake might literally be the best cheesecake I’ve ever had, let alone made. It is so darn good. Every bite explodes with creamy, rich butterscotch flavor.
Ingredients
CRUST
- 1 1/4 cups nilla wafer crumbs
- 4 tbsp butter
- 4 tbsp brown sugar
FILLING
- 24 oz cream cheese, room temperature (three 8 oz packages)
- 1 cup sugar
- 3 tbsp flour
- 4 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup milk, divided
- 1 cup butterscotch chips
- 3.4 oz package dry Butterscotch pudding mix
TOPPING
- 1 1/2 cups butterscotch chips
- 4 1/2 tbsp heavy cream
Instructions
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes.
5. Remove pan from oven and allow to cool.
6. When cool, prepare the pan for a water bath by covering the outsides of the pan with aluminum foil. Set aside.
1. Reduce oven to 300 degrees.
2. In a large mixer bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs two at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the vanilla extract. Beat on low speed until well combined. Set aside.
5. Add 1/2 cup of milk and 1 cup of butterscotch chips to a medium sized saucepan. Heat on medium heat until butterscotch chips are completely melted. Do not boil.
6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth. Mixture will begin to thicken.
7. With the mixer running, slowly add the butterscotch mixture to the cheesecake mixture and mix until smooth.
8. Pour the filling into the pan.
9. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
10. Place aluminum foil covered springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 30-35 minutes. Center will be jiggly.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
14. Remove cheesecake from oven and chill.
15. Once cold and firm, remove cheesecake from springform pan and place on serving plate.
16. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
17. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
18. Top cheesecake with additional 1/2 cup of butterscotch chips, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 288
- Sugar: 28.5 g
- Sodium: 372.5 mg
- Fat: 13.8 g
- Carbohydrates: 34.9 g
- Protein: 6.9 g
- Cholesterol: 87.8 mg
