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This butterscotch cheesecake combines the richness of brown sugar, creamy texture of cream cheese, and sweet butterscotch chips for a dessert that feels like a warm hug. The combination of graham cracker crust, velvety filling, and glossy butterscotch topping creates an impressive dessert that's perfect for any special occasion.
I first made this cheesecake for my mother's birthday when she requested something different than her usual chocolate cake. The moment she took her first bite, her eyes closed in pure bliss, and it's been our family's celebration dessert ever since.
Ingredients
- Graham cracker crumbs: form the perfect textural base with their subtle honey sweetness and provide the ideal contrast to the creamy filling
- Unsalted butter: binds the crust together while adding richness look for European-style butter for extra flavor
- Brown sugar: provides deep caramel notes that enhance the butterscotch flavor choose dark brown sugar for more pronounced molasses flavor
- Cream cheese: creates that signature tangy creaminess always use full-fat cream cheese at room temperature for the smoothest texture
- Sour cream: adds moisture and a subtle tang that balances the sweetness
- Butterscotch chips: infuse every bite with sweet buttery flavor use high-quality chips that list real butter in the ingredients
- Heavy cream: creates a silky smooth butterscotch topping the higher the fat content the better
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar until evenly moistened. The mixture should hold together when pressed between your fingers but not feel overly greasy. Press firmly into the springform pan, using a flat-bottomed measuring cup to create an even layer with slightly raised edges. The golden brown color after baking indicates perfect caramelization of the sugars.
- Make the Filling:
- Beat cream cheese and brown sugar until completely smooth with no lumps whatsoever, about 3-4 minutes on medium speed. The mixture should be light and fluffy. Add eggs one at a time, mixing just until incorporated after each addition. Overmixing at this stage can incorporate too much air, leading to cracks. Fold in butterscotch chips with a rubber spatula using a gentle cutting motion to maintain the airy texture.
- Create the Water Bath:
- Double-wrap the outside of your springform pan with heavy-duty aluminum foil, ensuring there are no gaps or tears where water could seep in. Place in a roasting pan and fill with hot water halfway up the sides of the cheesecake pan. This gentle, moist heat prevents the top from cracking and ensures even baking throughout.
- Bake to Perfection:
- The cheesecake is done when the edges are set but the center still wobbles slightly when gently shaken. If you insert a knife about 1 inch from the edge, it should come out clean. The gradual cooling process is crucial for preventing cracks, so resist the urge to rush this step.
- Add the Topping:
- Allow the butterscotch topping to cool just until it thickens slightly but remains pourable. Too hot, and it will soak into the cheesecake; too cool, and it won't spread properly. Pour from the center outward, using the back of a spoon to guide it toward the edges in an artistic pattern.
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The butterscotch chips are truly the star of this recipe. I discovered their magic while experimenting with different flavors for my bakery's seasonal menu. The way they melt into little pockets of sweet, buttery goodness throughout the cheesecake transforms an ordinary dessert into something truly memorable. My customers would often close their eyes with that first bite, just as my mother did.
Preventing Cheesecake Cracks
The water bath method is your best defense against those dreaded surface cracks. The moist heat environment helps the cheesecake bake gently and evenly. If you do end up with cracks despite your best efforts, don't panic! The butterscotch topping will cover most imperfections, and the taste will be unaffected. Another common cause of cracks is overmixing the batter after adding eggs, which incorporates too much air. Mix just until combined at that stage for best results.
Make It Your Own
While this cheesecake is perfect as written, there are endless ways to customize it. Try adding a teaspoon of rum extract to the filling for a butterscotch rum variation. Sprinkle chopped toasted pecans on top for a delightful crunch and nutty flavor that complements the butterscotch beautifully. For chocolate lovers, add a drizzle of melted dark chocolate over the butterscotch topping for a stunning marbled effect and delicious flavor contrast.
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Serving Suggestions
This cheesecake stands beautifully on its own, but for an extra special presentation, serve slices with a dollop of lightly sweetened whipped cream and a few butterscotch chips. For a restaurant-worthy plating, drag a spoon through butterscotch sauce on individual dessert plates before placing the cheesecake slice on top. If serving at a party, consider cutting into smaller, bite-sized squares and arranging on a platter with fresh berries for a beautiful dessert table centerpiece.
Cultural Origins
Butterscotch traces its roots back to Doncaster, England in the 1800s, where the original recipe included butter and "scotched" or scorched brown sugar. While cheesecake itself dates back to ancient Greece, this butterscotch variation represents a modern American twist on these classic desserts. The rich, sweet flavor profile has made it particularly popular in the American Midwest and South, where comfort foods with deep, caramelized flavors are beloved traditions at family gatherings.
Frequently Asked Questions
- → How do I prevent cracks in the cheesecake?
Use a water bath while baking to maintain even moisture and temperature. Also, avoid overmixing the batter and let the cheesecake cool gradually.
- → Can I use a different crust instead of graham crackers?
Yes, you can substitute with crushed digestive biscuits, oreos, or even a shortbread cookie crust for added variety.
- → How long does this cheesecake last in the fridge?
Store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, freeze it without the topping for up to 2 months.
- → Can I make the cheesecake ahead of time?
Yes, cheesecakes are great to make ahead. Chill the prepared cheesecake in the fridge overnight, or freeze without the topping for later use.
- → What can I use as a topping alternative to butterscotch?
You can use caramel sauce, whipped cream, or even a drizzle of melted chocolate as alternatives to butterscotch topping.