FOR THE CRUST
- 18 graham crackers
- 3 tbsp. sugar
- 1/4 tsp. salt
- 1 stick unsalted butter, melted
FOR THE CHEESECAKE
- 1 1/2 c. butterscotch chips
- 1 c. heavy cream
- 3 8-oz. packages cream cheese, room temperature
- 1 c. sugar
- 1/4 tsp. salt
- 2 tsp. pure vanilla extract
- 3 large eggs, room temperature
- 3/4 c. sour cream
- Make crust: Butter a round baking pan and line with parchment paper, leaving a 2″ overhang on all sides. Butter parchment. Set rack in the middle of the oven and preheat oven to 350 degrees F.
- In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan and transfer to freezer for 10 minutes.
- Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325 degrees F.
- Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add 3/4 of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream and beat on low until completely smooth and streak-free, 1 minute more.
- Pour cheesecake batter over cooled crust and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 3 hours and up to overnight.
- When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake and place on a serving tray. Pour butterscotch glaze over bars and serve.
Credits to: delish.com