Loaded Butterscotch Cheesecake Cream (Print Version)

# Ingredients:

→ Crust

01 - 7 tablespoons (98g) unsalted butter, melted
02 - 1/4 cup (56g) packed light brown sugar
03 - 1 3/4 cups (235g) graham cracker crumbs

→ Filling

04 - 3.4 ounce package of dry butterscotch pudding mix
05 - 24 ounces (678g) full-fat brick-style cream cheese, let it sit to get to room temp
06 - 3/4 cup (168g) packed light brown sugar
07 - 4 large eggs, let them warm to room temperature
08 - 1/2 cup (120ml) heavy whipping cream
09 - 1 cup (169g) butterscotch chips
10 - 1/2 cup (112g) sour cream
11 - 3 tablespoons (24g) all-purpose flour
12 - 1 teaspoon vanilla extract

→ Topping

13 - Additional butterscotch chips, just for a nice look on top
14 - 4 1/2 tablespoons (68ml) heavy whipping cream
15 - 1 cup (169g) butterscotch chips

# Instructions:

01 - Turn the oven on to 325°F (163°C). Drop parchment paper in your 9-inch (23cm) springform pan and wipe the sides with butter or nonstick spray.
02 - Pour in the melted butter, brown sugar, and graham cracker crumbs. Mix these until it feels like damp sand. Push it into the bottom and up the sides of the pan, and bake just for about 8-10 minutes. Let it hang out and cool down. After that, wrap foil all around the outside of the pan to keep water out when you bake it later.
03 - Cool the oven down to 300°F (148°C) first. Toss your cream cheese, brown sugar, and all-purpose flour into a huge bowl. Use your mixer on the lowest speed so things get creamy and lump-free. Don’t forget to scrape around the bowl.
04 - Scoop in the vanilla and the sour cream. Run the mixer slow until it all blends together smooth.
05 - Mix heavy whipping cream and butterscotch chips in another bowl. Microwave for 15-30 seconds at a time, stirring until melted and silky.
06 - Pour that melted butterscotch mix into your filling in two rounds. Stir each time and don’t forget to scrape the bowl. Sprinkle in the dry pudding mix and keep mixing until you can’t see any streaks.
07 - Crack in one egg at a time. After each, blend on low until just mixed in. Scrape down the bowl once in a while. Don’t overmix it!
08 - Scoop the filling into your cooled crust. Pop that pan inside a bigger roasting pan. Pour warm water into the big pan so it comes about halfway up the side of the springform. Don’t let any water get into the foil-wrapped pan.
09 - Slide it in the oven for 1 hour and 30-35 minutes. You want the middle mostly set, but a tiny jiggle is perfect.
10 - When baking is over, just turn off the oven and leave the cake in there, door shut, for 30 minutes. Then crack the oven door a bit and leave it another 10 minutes. Nice and slow to keep it from cracking.
11 - Take it out, let it cool to room temperature on a wire rack. Stick it in the fridge at least 5-6 hours, or even overnight if you can wait.
12 - Once chilled, take it out of the pan and put on your serving platter. For the topping, toss butterscotch chips in a heatproof bowl. Warm the heavy whipping cream until it just starts to bubble, then pour it over the chips. Let it sit a few minutes, then whisk it all smooth.
13 - Give the ganache about 5 minutes to cool down and thicken. Pour and spread it over the cake, and drop a few extra butterscotch chips over the top if you want.
14 - Keep the cake covered in the fridge until it’s time for dessert. It tastes best within 4-5 days, so enjoy soon!

# Notes:

01 - Chill the cake really well before slicing, and use a hot, clean knife each time for the sharpest pieces.
02 - Crust will work with vanilla wafers instead of graham crackers if that’s what you have.
03 - Instant pudding thickens the mix fast, but cook-and-serve is fine too—they both work.
04 - If you’re skipping gluten, swap out the flour with the same weight of cornstarch, but only use half as much.
05 - Freeze the cake without topping for up to 3 months. Let it thaw in the fridge overnight, then decorate and serve.

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