Introduction
Indulge your senses with the luscious Loaded Butterscotch Cheesecake, a divine dessert that perfectly marries the rich flavors of butterscotch with the creamy texture of cheesecake. This decadent treat is certain to elevate any occasion, making it a standout favorite among dessert lovers. Prepare to impress your guests or treat yourself to a slice of creamy, dreamy bliss!
Detailed Ingredients with measures
- For the Crust:
- 2 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 4 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup butterscotch sauce
- For Topping:
- ¾ cup butterscotch chips
- 1 tablespoon heavy cream
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour and 20 minutes
- Total Time: 5 hours and 40 minutes (includes chilling)
- Yield: 12 servings
Instructions
1. Preheat your oven to 325°F (163°C) and prep your 9-inch springform pan with some oil magic.
2. In a mixing bowl, blend graham cracker crumbs, melted butter, and sugar to make your crust. Press the mix into the springform pan and level it out. Set aside.
3. Beat the cream cheese, brown sugar, and flour together in another large bowl until smooth. Then add in the eggs, one at a time, mixing lightly after each one.
4. Delicately fold in the sour cream, vanilla extract, and butterscotch sauce. Pour this creamy mixture over your prepared crust.
5. Slide the cheesecake into the oven and bake for about 1 hour and 20 minutes. The middle should jiggle a little. Cool it completely—patiently—at room temperature.
6. Microwave the butterscotch chips and heavy cream in a small bowl to make a luscious ganache. Pour over the cheesecake.
7. Chill your creation in the fridge for at least 4 hours to let all those flavors mingle beautifully.
Enjoy this sweet symphony of flavors that is your Loaded Butterscotch Cheesecake!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C) and prepare your 9-inch springform pan by greasing it lightly with oil.
Step 2: Make the Crust
In a mixing bowl, combine 2 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until well blended. Press the mixture into the bottom of the springform pan, ensuring it is evenly leveled. Set aside.
Step 3: Prepare the Cheesecake Filling
In another large bowl, beat together 32 oz of softened cream cheese, 1 cup of packed light brown sugar, and 2 tablespoons of all-purpose flour until the mixture is smooth. Gradually add 4 large eggs, one at a time, mixing gently after each addition.
Step 4: Add Remaining Ingredients
Carefully fold in ¾ cup of sour cream, 1 teaspoon of vanilla extract, and ¼ cup of butterscotch sauce into the cream cheese mixture. Once combined, pour this creamy filling over your prepared crust in the springform pan.
Step 5: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for approximately 1 hour and 20 minutes. The center should have a slight jiggle when done. Remove from the oven and allow it to cool completely at room temperature.
Step 6: Prepare the Topping
In a small bowl, microwave ¾ cup of butterscotch chips and 1 tablespoon of heavy cream until melted. Stir to create a smooth ganache.
Step 7: Chill the Cheesecake
Pour the butterscotch ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to let the flavors meld together beautifully.
Notes
Serving Suggestion
Serve chilled for the best flavor and texture experience.
Storage Instructions
Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
Customization Options
Feel free to add nuts or different toppings for extra flavor and texture.
Cook Techniques
Preparing the Crust
Start by blending the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
Mixing the Cheesecake Filling
Beat the softened cream cheese, light brown sugar, and all-purpose flour until smooth. Add the eggs one at a time, mixing just enough to incorporate after each addition to avoid overmixing.
Incorporating Additional Ingredients
Gently fold in the sour cream, vanilla extract, and butterscotch sauce to maintain the light texture of the filling while ensuring even distribution of flavors.
Baking the Cheesecake
Bake the cheesecake in a preheated oven at 325°F (163°C) for about 1 hour and 20 minutes. The cheesecake should be set at the edges but still have a slight jiggle in the center when done.
Making the Butterscotch Ganache
Combine butterscotch chips and heavy cream in a small bowl and microwave until melted. Stir until smooth, then pour over the cooled cheesecake for a rich finish.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham cracker crumbs with other crushed cookies like digestive biscuits or Oreo cookies for a different flavor profile.
How can I tell when the cheesecake is done baking?
The edges should be firm while the center remains slightly jiggly. It will continue to set as it cools.
Can I make this cheesecake in advance?
Absolutely! The cheesecake can be made a day or two ahead of serving. Just be sure to let it chill fully in the refrigerator.
What should I do if my cheesecake cracks?
Cracks can happen due to overbaking or rapid temperature changes. To minimize cracking, bake at a lower temperature and avoid opening the oven door frequently.
How long can I store leftovers?
Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it well to maintain its creamy texture.
Conclusion
