Loaded Butterscotch Cheesecake (Printer-Friendly Version)

Creamy cheesecake with a graham crust and rich butterscotch chips, finished with a silky butterscotch topping.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cheesecake Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup brown sugar
06 - 3 large eggs
07 - 1/2 cup sour cream
08 - 1 teaspoon vanilla extract
09 - 1 cup butterscotch chips

→ Butterscotch Topping

10 - 1/2 cup butterscotch chips
11 - 2 tablespoons heavy cream

# Steps to Follow:

01 - Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Pack it tightly with the bottom of a measuring cup.
03 - Bake the crust for 8 to 10 minutes until set. Remove from the oven and let cool while preparing the filling.
04 - In a large bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Scrape sides as needed. Blend in sour cream and vanilla extract until fully incorporated.
05 - Gently fold in the butterscotch chips to distribute them throughout the batter.
06 - Pour the cream cheese mixture over the cooled crust and smooth the top using a spatula.
07 - Wrap the outside of the springform pan tightly with aluminum foil. Set the pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
08 - Bake at 325°F for 55 to 65 minutes, until edges are set but the center still jiggles slightly.
09 - Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to allow gradual cooling.
10 - Remove and let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight.
11 - In a small microwave-safe bowl, combine 1/2 cup butterscotch chips and 2 tablespoons heavy cream. Microwave in 15-second intervals, stirring until smooth and pourable.
12 - Slightly cool the butterscotch mixture, then drizzle over the chilled cheesecake before serving.

# Additional Tips:

01 - For clean slices, wipe your knife with a damp paper towel between cuts.
02 - Allowing your cream cheese, eggs, and sour cream to reach room temperature ensures a smooth and lump-free filling.
03 - A water bath creates even heat and minimizes risk of surface cracks.
04 - Chilling the cheesecake for at least 6 hours is essential for the perfect creamy texture.
05 - For a firmer texture, freeze the cheesecake for 30 minutes before slicing.
06 - Leftovers keep in an airtight container in the refrigerator for up to 5 days.
07 - You may freeze cheesecake without topping for up to 2 months; thaw overnight in the refrigerator before serving.

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