Rich Butterscotch Cheesecake

why make this recipe

This Rich Butterscotch Cheesecake brings a deep, sweet butterscotch taste with a smooth, creamy texture. It feels rich but stays simple to make. You can make it for family dinners, special days, or when you want a sweet treat that feels fancy.

introduction

This recipe uses melted butterscotch chips and a little pudding mix to make a thick, glossy filling. The crust is a simple graham cracker base that holds the filling well. If you like small sweet bites with your dessert, try the berry swirl cheesecake bites as a fun side.

how to make Rich Butterscotch Cheesecake

Make sure the cream cheese is soft before you start. Work in room temperature eggs and mix until smooth. Press the crust firmly so the cake bakes evenly. Bake at a low temperature and cool fully before chilling to keep the center creamy and not cracked.

Ingredients :

• 24 oz cream cheese, softened
• 1 cup butterscotch chips, melted
• 3 tbsp butterscotch pudding mix
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted

Directions :

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, beat the softened cream cheese until smooth.
3. Mix in the melted butterscotch chips, pudding mix, and sugar until combined.
4. Stir in the vanilla extract.
5. Add the eggs one at a time, mixing well after each addition.
6. In another bowl, combine graham cracker crumbs with melted butter and press into the bottom of a springform pan.
7. Pour the cream cheese mixture over the crust.
8. Bake for 55-60 minutes until set.
9. Let cool, then chill in the fridge for at least 4 hours before serving. Enjoy every creamy bite!

how to serve Rich Butterscotch Cheesecake

Slice the cheesecake with a warm knife for clean cuts. Serve plain for a rich taste, or add whipped cream for lightness. You can pair it with fresh berries or a small chocolate bite for contrast, such as the best red velvet oreo cheesecake for a bold side flavor.

how to store Rich Butterscotch Cheesecake

Cover the cheesecake with wrap or place it in an airtight container. Keep it in the fridge for up to 4 days. For longer storage, wrap well and freeze up to 1 month. Thaw in the fridge before serving.

tips to make Rich Butterscotch Cheesecake

• Bring the cream cheese and eggs to room temperature. This helps the batter mix smooth.
• Melt butterscotch chips slowly and stir until even.
• Press the crust firmly into the pan so it holds the filling.
• Bake until the edges are set and the center slightly jiggles; it will firm as it cools.
• Cool fully before chilling to avoid cracks.
  You can also add fresh strawberry slices or try the idea in cheesecake stuffed strawberries as a fresh side.

variation (if any)

• Add a pinch of salt to cut the sweetness.
• Mix in chopped toasted pecans for crunch.
• Make mini cheesecakes in a muffin pan with the same mix for single servings.
• For a deeper flavor, fold in a little caramel sauce before baking.

FAQs

Q: Can I use low-fat cream cheese?
A: You can, but the cheesecake will be less rich and may be softer.

Q: Can I use a regular pudding mix instead of butterscotch?
A: Yes, but it will change the flavor. Use vanilla or butterscotch for best results.

Q: Do I need a water bath?
A: No. This recipe bakes well without a water bath if you bake at the suggested low temperature and cool slowly.

Q: Why did my cheesecake crack?
A: Cracks often come from overmixing or baking too hot. Cool the cake slowly and chill fully to reduce cracks.

Q: Can I make this ahead?
A: Yes. Make it the day before and chill overnight for best texture.

Conclusion

For a different take and more tips on butterscotch cheesecake, you can read a detailed version at a butterscotch cheesecake guide from Pastry Chef Online. If you want a loaded, extra-topped idea, check the creative version at a loaded butterscotch cheesecake recipe on Life Love and Sugar.