Prepare to embark on a mouthwatering journey that will tantalize your taste buds and redefine your dessert expectations! This Butterscotch Peanut Butter Cheesecake isn't just another ordinary dessert - it's a creamy, rich, and absolutely irresistible masterpiece that combines the smooth, nutty flavor of peanut butter with the sweet, caramel-like essence of butterscotch. Imagine a velvety cheesecake with a golden graham cracker crust that melts in your mouth, creating a symphony of flavors that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Dessert
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese
- 1 cup peanut butter
- 1 cup butterscotch chips
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add peanut butter to the cream cheese mixture and blend until fully incorporated and smooth.
- Gradually add eggs one at a time, mixing well after each addition. Ensure each egg is fully integrated before adding the next.
- Stir in vanilla extract and mix until just combined.
- Melt butterscotch chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until completely smooth.
- Drizzle melted butterscotch over the cheesecake batter and gently swirl with a knife to create a marbled effect.
- Pour the batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Carefully transfer to the preheated oven.
- Bake for 60 minutes, or until the center is almost set but still slightly jiggly. The edges should be slightly golden.
- Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform sides and slice into 12 even pieces.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and other dairy ingredients are at room temperature for a smoother, lump-free batter.
- Water Bath Technique: The water bath (placing the springform pan in a larger pan with hot water) helps prevent cracks and ensures even baking.
- Avoid Overmixing: Mix ingredients just until combined to prevent incorporating too much air, which can cause cracking.
- Slow Cooling: Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that can cause surface cracks.
- Chill Thoroughly: Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely and develop deeper flavors.
- Clean Cuts: Use a hot, clean knife and wipe it between each slice for perfect, smooth servings.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 12g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 120mg
