Butterscotch Cheesecake With Chocolate Ganache Recipe

This beautiful butterscotch cheesecake is topped with a chocolate ganache. This rich dessert serves about 12 people.

Ingredients

Makes (1) 9 inch springform pan

Crust
1 1/2 cups graham crumbs
4 Tablespoons butter, melted

Filling
1-3/4 cups butterscotch chips
2 Tablespoons milk
3 (8 oz. each) packages of cream cheese, at room temperature
1/2 cup granulated sugar
2 Tablespoons all purpose flour
4 eggs

Chocolate Ganache Topping
1 cup dark chocolate chips
1/4 cup heavy whipping cream

Garnish - *optional
Flower is made with 2 colors of icing, piped on decoratively

Fresh whipped cream - *optional

Directions

Crust

Preheat oven to 350F.

Lightly grease a 9 inch springform pan with butter.

Melt the butter over low heat in a small saucepan.

Place the crumbs into the pan. Drizzle the butter over and stir around to combine then press down with your fingertips to form the crust on the bottom on the pan.

Place into the preheated oven and bake for 10 minutes.

Remove from oven to a cooling rack and set aside.

Filling

Place the butterscotch chips and milk into the top of a double boiler, or in a saucepan and use low heat to melt the chips, stirring occasionally.

Shut off and set aside to cool slightly before using.

Place the cream cheese into a large mixing bowl and using an electric mixer beat until creamy.

Add the sugar and flour and mix until well combined and smooth.

Mix and blend the melted butterscotch mixture into the cream cheese mixture.

Add the eggs, one at a time beating well after each addition.

Pour mixture over prepared crust, lightly bang the pan to remove any air bubbles and use a rubber spatula to smooth the top.

Place into the preheated oven and bake for 40-45 minutes or until the center is almost set.

Remove from the oven and place onto a cooling rack.

Use a knife to run around the cheesecake to loosen it from the springform pan.

Cool completely before doing the topping.

Chocolate Ganache Topping

Place the chocolate chips and heavy whipping cream into the top of a double boil over low heat. Melt and stir occasionally until you have a shiny smooth chocolate.

Let cool to room temperature then pour the ganache over the cheesecake while its still in the pan cooling. Smooth the top with a rubber spatula.

Garnish with optional flower if desired.

Place into the refrigerator and chill for at least 4 hours before serving.

To serve, remove the outside of the springform pan and cut into slices.

Serve with freshly whipped cream if desired.