Butterscotch Cheesecake

This decadent butterscotch cheesecake with a Biscoff crust is the perfect dessert for any occasion, and sure to impress guests at any dinner party.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 10 mins
• Calories: 663 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup butterscotch chips
• 3 tablespoons heavy whipping cream
• 3 tablespoons all-purpose flour
• 3 (8 ounce) packages cream cheese, softened
• nonstick cooking spray
• aluminum foil
• 4 large eggs, at room temperature
• 1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
• 1 cup firmly packed light brown sugar
• 1 cup whole milk, divided
• 4 tablespoons salted butter, melted
• 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
• 0.75 cup butterscotch chips
• 0.25 cup firmly packed light brown sugar
• 0.125 teaspoon kosher salt
• 0.25 cup chopped toasted pecans

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.

Step 2

Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.

Step 3

Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.

Step 4

Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.

Step 5

Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).

Step 6

Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.

Step 7

Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.

Step 8

Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.

Step 9

Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.

Step 10

Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.