Description
Description A decadent dessert that combines rich cheesecake with sweet butterscotch, topped with whipped cream and crushed cookies.
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 butterscotch sauce for topping
- 1/2 cup crushed cookies or biscuits for garnish
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Instructions
- Preheat your oven to 325°F (160°C) and wrap a 9-inch springform pan with foil.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar; press into the bottom of the pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth, about 2-3 minutes.
- Add eggs one at a time, mixing on low speed until blended.
- Blend in sour cream, vanilla extract, and 1/2 cup of butterscotch sauce until smooth.
- Pour half of the cheesecake filling into the crust, drizzle with butterscotch sauce, and swirl with a knife. Pour in the remaining filling and repeat.
- Place the pan in a larger baking dish and add hot water until it reaches halfway up the sides.
- Bake for 55-65 minutes until edges are set but the center jiggles slightly. Cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream, drizzle with butterscotch sauce, and sprinkle with crushed cookies before serving.
Notes
- Notes
- Make sure ingredients are at room temperature for best results. Use a water bath to prevent cracking and chill adequately for optimal flavor.