Ingredients for Butterscotch Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup all-purpose flour (for crust) + 2 tablespoons all-purpose flour (for filling)
- Granulated Sugar
- Unsalted Butter
- 12 ounces butterscotch chips
- 1 cup heavy cream
- 3 (8-ounce) packages cream cheese, softened
- Light Brown Sugar
- 3 large eggs
- 1 cup sour cream
- Vanilla Extract
- Caramel Topping
- ½ cup chopped turtle candies
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How to Make Butterscotch Cheesecake
- Preheat oven to 325°F (160°C). Lightly butter a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup all-purpose flour, and ¼ cup granulated sugar. Add 6 tablespoons (3 ounces) melted unsalted butter and mix until thoroughly combined.
- Press the crust mixture firmly into the bottom and up the sides of the prepared pan. Bake for 15 minutes. Remove from oven and let cool completely.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 12 ounces butterscotch chips with 1 cup heavy cream, stirring until smooth and creamy. Remove from heat and set aside.
- In a large bowl, beat 3 (8-ounce) packages cream cheese and ½ cup packed brown sugar with an electric mixer until smooth and creamy.
- Add 3 large eggs one at a time, beating for 20 seconds after each addition. Scrape down the sides of the bowl.
- Add 1 cup sour cream, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract. Beat until smooth.
- Gently fold in the melted butterscotch mixture until just combined.
- Pour the filling into the prepared crust and smooth the top.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour.
- Remove the cheesecake from the oven and let cool completely on a wire rack. Cover with foil and refrigerate for at least 4 hours, or preferably overnight.
- For the garnish: Warm ½ cup caramel sauce. Drizzle half over the cooled cheesecake. Sprinkle with ½ cup chopped turtle candies. Drizzle with the remaining caramel sauce.
- To serve: Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Transfer to a serving plate and remove the sides of the springform pan. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
137g
Fat
102g
Carbs
17g
