Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, light brown sugar, and melted unsalted butter in a bowl.
- Press the mixture into the bottom and sides of a springform pan. Bake for 10 minutes until golden, then cool.
- Lower oven to 300°F (148°C). Beat cream cheese until smooth, then mix in brown sugar and flour.
- Add sour cream, heavy whipping cream, and melted butterscotch chips. Mix in pudding mix and eggs one at a time.
- Wrap the springform in foil. Pour the batter into the crust, bake for 1 hour and 35 minutes in a water bath.
- Cool in the oven for 30 minutes, then leave the door cracked for another 30 minutes.
- Chill in the refrigerator for at least 5-6 hours or overnight. Prepare ganache by melting butterscotch chips with heavy cream.
- Pour ganache over cheesecake and refrigerate for another 30 minutes to set.
Nutrition
Notes
Use room temperature ingredients for best results and consider making the cheesecake a day in advance for improved flavor.