Loaded Butterscotch Cheesecake Cream (Print Version)

# Ingredients:

→ Crust

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

→ Filling

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

→ Topping

13 - 1 cup (169g) butterscotch chips
14 - 4 1/2 tablespoons (68ml) heavy whipping cream
15 - Additional butterscotch chips, for decorating

# Instructions:

01 - Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and lightly grease the sides.
02 - Combine graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Press the mixture evenly into the base and up the sides of the pan. Bake for 8-10 minutes, then remove to cool. Wrap the outer sides of the pan securely with aluminum foil to protect from water seepage.
03 - Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and combined, pausing to scrape the bowl.
04 - Add vanilla extract and sour cream to the cream cheese mixture. Blend on low speed until fully incorporated.
05 - In a separate bowl, combine heavy cream and butterscotch chips. Microwave in 15-30 second intervals, stirring after each, until the chips are melted and the mixture is smooth.
06 - Pour the melted butterscotch mixture into the cream cheese filling in two parts, mixing well after each addition and scraping the bowl as needed. Add the dry butterscotch pudding mix, mixing until evenly blended.
07 - Add eggs one at a time, beating on low speed until just combined after each addition. Scrape the bowl well between additions to ensure a smooth batter.
08 - Pour the prepared filling into the cooled crust. Set the springform pan inside a larger roasting pan. Fill the outer roasting pan with enough warm water to reach halfway up the sides of the springform pan, ensuring water does not rise above the aluminum foil.
09 - Transfer to the oven and bake for 1 hour and 30-35 minutes, until the center is set but just slightly jiggly.
10 - Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and leave for an additional 10 minutes to continue gradual cooling.
11 - Remove cheesecake from the oven and cool to room temperature on a rack. Refrigerate until completely cold and firm, about 5-6 hours or overnight for best results.
12 - Remove the chilled cake from the springform pan and transfer to a serving plate. For the butterscotch ganache, place butterscotch chips in a heatproof bowl. Heat heavy cream until just boiling and pour it over the chips. Let stand 2-3 minutes, then whisk until completely smooth.
13 - Let the ganache cool and thicken for about 5 minutes. Pour and spread evenly over the cheesecake. Garnish with extra butterscotch chips if desired.
14 - Cover and refrigerate the cheesecake until ready to slice and serve. For optimal texture and flavor, consume within 4-5 days.

# Notes:

01 - For best slicing, ensure the cheesecake is thoroughly chilled and use a clean, sharp knife dipped in hot water between cuts.
02 - You may substitute vanilla wafer crumbs for graham crackers in the crust.
03 - Instant or cook-and-serve pudding may be used, but instant will produce a thicker filling during mixing.
04 - For gluten-free preparation, replace flour with an equal weight of cornstarch—use only half the amount specified.
05 - Cheesecake can be frozen without the topping for up to three months; thaw overnight in the refrigerator before garnishing and serving.

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