Butterscotch Cheesecake


For the cheesecake:
For the crust:
1 cup graham cracker crumbs (I used one sleeve of crackers, about 8 big ones then used my food processor to grind them make sure you break them up a bit before putting them in the food processor-this helps a lot.)
2 tablespoons flour
2 tablespoons sugar
4 tablespoons (1/2 a stick) unsalted butter, melted

For the filling:
12 ounces butterscotch chips (I used one whole bag of Toll House butterscotch chips-was not exactly 12 ounces, but it worked.)
1/4 cup heavy cream
16 ounces (two 8-ounce bricks) cream cheese, at room temperature
1/2 cup light brown sugar, packed
4 large eggs, at room temperature
1 cup sour cream, at room temperature
2 tablespoons flour
1 tablespoon vanilla

For the butterscotch sauce:
4 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup heavy cream
1/2 teaspoon (or so, to taste) flaky sea salt
1 and 1/2 teaspoons vanilla (you can add more, to taste)

For the ganache:
4 ounces bittersweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter, at room temperature


For the cheesecake:

Preheat the oven to 325 degrees, and lightly butter or spray a springform pan, then set aside.

For the crust:

  1. In the bowl of your food processor, process the graham crackers until they’re crumbled, then Add the flour and sugar and pulse until combined.
  2. With the food processor running, slowly pour the melted butter down the feed tube then process until the mixture resembles coarse sand.
  3. Using the back of a spoon or your fingers, gently press the crust into the prepared pan and allowing the crust to come up along the sides, about one-quarter of the height of the pan. Bake the crust for about 15 minutes, And set aside to cool.

For the filling:

  1.  Meanwhile, in a heat-proof bowl set over a pot of simmering water, stir the butterscotch chips and heavy cream together till completely melted and smooth, then Remove the bowl from the heat.
  2. In the bowl of your standing mixer fitted with the paddle attachment, You need to beat the cream cheese and brown sugar together on medium speed until smooth.
  3. Add the eggs, one at a time, and mixing well after each addition, scraping down the sides of the bowl frequently and as necessary.
  4. With the mixer still on medium speed, Add the sour cream, flour, and vanilla, then mix until thoroughly combined.
  5. Reduce the mixer speed to low and add the butterscotch mixture, And scraping down the sides of the bowl as necessary.
  6. Pour the filling into the springform pan then gently smooth the top.
  7. Fill a 2-quart baking pan (or a large roasting pan) halfway with water then place it on the bottom rack of the oven.
  8. Place the cheesecake on the middle rack of the oven and bake for about 1 hour.
  9. When an hour has passed, turn the oven off and keep the door closed, Then Leave the cheesecake in the oven for one more hour.
  10. Remove the cake from the oven then cool on a wire rack until it comes to room temperature.
  11. Cover the cake tightly and refrigerate for at least 4 – 5 hours or overnight.

For the butterscotch sauce (this could be made in advance and gently reheated on either the stove or in the microwave once you are ready to drizzle it over the cheesecake.):

  1. In a heavy-bottomed saucepan over medium heat, melt the butter, And Add the brown sugar, heavy cream, and salt, whisking until combined.
  2. Bring the mixture to a slow boil and cook for 5 minutes or so, and whisking frequently.
  3. Remove the pan from the heat and add the vanilla, and adjusting both the salt and the vanilla to your tastes.

For the chocolate ganache:

  1. In a small saucepan over medium heat, bring the cream to a very gentle simmer (don’t boil!)
  2. While the cream is warming up, You need to place your chocolate chips in a separate medium-sized bowl.
  3. When the cream is hot, pour it over the chocolate and let sit for about 1-2 minutes.
  4. Gently whisk the mixture until smooth, Then Add the butter and continue to whisk until completely incorporated and smooth.

(Again, this will begin to cool and thicken. Use immediately or you could gently reheat it on the stove or in the microwave before drizzling-you might need to add additional cream to get it to have a runnier consistency.)

2 of 2

Share This Recipe