Description
Description This Loaded Butterscotch Cheesecake combines a crunchy base with a creamy, rich filling for a stunning dessert that’s easy to make.
Ingredients
- 2 cups graham cracker crumbs or digestive biscuits, finely crushed
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup butterscotch sauce plus extra for swirling
- 1 cup whipped cream
- 1/2 cup crushed cookies or biscuits
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Instructions
- Preheat oven to 325°F (160°C) and wrap the exterior of a 9-inch springform pan with foil.
- Combine crushed graham crackers, melted butter, and brown sugar for the crust. Press into the bottom of the pan firmly. Bake for 10 minutes and cool slightly.
- Beat cream cheese and sugar until smooth, scraping the bowl to avoid lumps.
- Add eggs one at a time, mixing on low speed. Blend in sour cream, vanilla, and 1/2 cup butterscotch sauce.
- Pour half the filling into the crust, drizzle with butterscotch sauce, and swirl gently. Add remaining filling and repeat swirl.
- Place the pan in a larger baking dish and pour hot water halfway up the sides for a water bath.
- Bake for 55 to 65 minutes until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, refrigerate at least 4 hours or overnight.
- Before serving, top with whipped cream, drizzle with butterscotch sauce, and sprinkle with crushed cookies.
Notes
- Notes
- For best texture and flavor, chill the cheesecake overnight. Use real butter for a better crust.