Loaded Butterscotch Cheesecake Delight (Print Version)

# Ingredients:

→ Crust

01 - 235g graham cracker crumbs
02 - 56g packed light brown sugar
03 - 98g unsalted butter, melted

→ Filling

04 - 678g cream cheese, at room temperature
05 - 168g packed light brown sugar
06 - 24g all-purpose flour
07 - 1 teaspoon vanilla extract
08 - 112g sour cream
09 - 120ml heavy whipping cream
10 - 169g butterscotch chips
11 - 96g dry butterscotch pudding mix
12 - 4 large eggs, at room temperature

→ Topping

13 - 169g butterscotch chips
14 - 68ml heavy whipping cream
15 - extra butterscotch chips, for decorating

# Instructions:

01 - Preheat oven to 163°C. Line a 23cm springform pan with parchment paper and lightly grease the sides.
02 - Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until evenly moistened. Press mixture firmly into the bottom and up the sides of the pan.
03 - Bake the crust for 8–10 minutes, then remove from oven and set aside to cool. Wrap the outside of the pan tightly with aluminum foil to protect against water leakage.
04 - Reduce the oven temperature to 148°C for the filling.
05 - In a large mixing bowl, combine cream cheese, brown sugar, and flour. Mix with an electric mixer on low speed until smooth and lump free, scraping down the sides as needed.
06 - Add vanilla extract and sour cream to the cream cheese mixture. Beat on low until fully combined.
07 - Combine heavy whipping cream and butterscotch chips in a microwave-safe bowl. Heat in 15–30 second intervals, stirring until chips are melted and mixture is smooth.
08 - Gradually add melted butterscotch mixture into cream cheese batter in two additions, mixing well after each. Blend in dry butterscotch pudding mix until incorporated.
09 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.
10 - Pour batter into cooled crust. Place the springform pan inside a larger pan and fill the outer pan with warm water to reach halfway up the sides of the springform pan, ensuring water does not go above the foil.
11 - Bake in the water bath for 90–95 minutes, until the edges are set and the center appears slightly jiggly.
12 - Turn off oven. Leave cake inside with door closed for 30 minutes.
13 - Crack the oven door open and let the cake remain inside for another 10 minutes.
14 - Remove from oven. Cool on a rack at room temperature, then refrigerate until fully set and cold, at least 5–6 hours or overnight.
15 - Place butterscotch chips in a heatproof bowl. Microwave heavy cream until just boiling, then pour over chips. Let sit 2–3 minutes, then whisk until smooth. Cool 5 minutes until thickened but still pourable.
16 - Spread butterscotch topping evenly over the chilled cake. Sprinkle additional butterscotch chips on top as desired. Refrigerate, well covered, until ready to serve.

# Notes:

01 - To prevent cracking, avoid overmixing the batter and cool the cake gradually as described.
02 - For optimal slicing, use a hot wet knife and wipe clean between each cut.

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