Loaded Butterscotch Cheesecake Delight (Print)

Creamy butterscotch cheesecake with graham crust and ganache topping, finished with chip garnish.

# What You'll Need:

→ Crust

01 - 235g graham cracker crumbs
02 - 56g packed light brown sugar
03 - 98g unsalted butter, melted

→ Filling

04 - 678g cream cheese, room temperature
05 - 168g packed light brown sugar
06 - 24g all-purpose flour
07 - 1 tsp vanilla extract
08 - 112g sour cream
09 - 120ml heavy whipping cream
10 - 169g butterscotch chips, melted
11 - 3.4 oz dry butterscotch pudding mix
12 - 4 large eggs, room temperature

→ Topping

13 - 169g butterscotch chips
14 - 68ml heavy whipping cream
15 - Additional butterscotch chips for decoration

# How to Make It:

01 - Preheat oven to 163°C. Line the bottom of a 23cm springform pan with parchment paper and lightly grease the sides. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press mixture firmly into the pan's bottom and halfway up the sides. Bake for 10 minutes, set aside to cool, and reduce the oven temperature to 148°C.
02 - In a large bowl, beat the cream cheese until smooth. Add the brown sugar and flour, mixing until combined. Add vanilla extract, sour cream, and heavy whipping cream, mixing until incorporated. Melt the butterscotch chips in the microwave and add to the batter. Mix in the dry pudding mix. Add eggs one at a time, mixing slowly after each addition.
03 - Wrap the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour the batter into the crust. Smooth the top and add warm water into the roasting pan, halfway up the springform pan. Bake for 1 hour and 35 minutes at 148°C until edges set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed, then crack the door and let it cool for another 30 minutes. Remove from oven, let it cool at room temperature for 1 hour, and refrigerate for at least 6 hours or overnight.
04 - Combine butterscotch chips and heavy whipping cream in a heatproof bowl. Microwave in intervals until smooth. Spread ganache evenly over the chilled cheesecake and decorate with additional butterscotch chips. Refrigerate for 30 minutes to set before serving.

# Additional Notes:

01 - Refrigerate the cheesecake overnight for best results.
02 - Use a hot knife, wiping it clean between cuts for a neat presentation.
03 - Ensure ganache is fully cooled before serving.

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