Butterscotch Cheese Cake

Ingredients: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted – 16 oz cream cheese, softened – 1/2 cup brown sugar

– 1/2 cup heavy cream – 1 teaspoon vanilla extract – 2 tablespoons cornstarch – 1/4 cup water – 2 large egg – Whipped cream or whipped topping for garnish (optional)

Prepare the Crust: – In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

Make the Filling: – In a saucepan, combine brown sugar, heavy cream, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and let it cool slightly.

– In a separate mixing bowl, beat the softened cream cheese until smooth. Add the cooled butterscotch mixture and vanilla extract, and beat until well combined. – Add eggs one at a time, beating well after each addition, until the mixture is smooth and creamy.

Assemble and Bake: – Pour the butterscotch cheesecake filling over the chilled crust, spreading it out evenly.

– Preheat your oven to 325°F (160°C). Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. – Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Chill and Serve: – Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until set. – Before serving, garnish with whipped cream or whipped topping if desired.

Slice and serve the butterscotch cheesecake chilled, and enjoy the rich and decadent flavor with every bite. 


Stay Updated