Butterscotch Cheesecake with Brown Sugar Meringue

This Butterscotch Cheesecake with Brown Sugar Meringue is a show-stopping dessert that’s perfect for any occasion. The creamy cheesecake filling is infused with butterscotch and topped with a sweet, fluffy brown sugar meringue. Let’s get started!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 3 tbsp brown sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup brown sugar
• 4 large eggs
• ½ cup sour cream
• ¼ cup heavy cream
• 2 tsp vanilla extract
• ½ cup butterscotch chips, melted
• Additional butterscotch chips for garnish

For the Brown Sugar Meringue:

• 3 large egg whites
• ¾ cup brown sugar
• ¼ tsp cream of tartar

Directions

Step 1: Preheat Oven

1. Preheat the oven to 325°F (160°C).

Step 2: Prepare the Crust

2. Mix crust ingredients: In a bowl, mix graham cracker crumbs, melted butter, and brown sugar.
3. Press into pan: Press the mixture into the bottom of a 9-inch springform pan.

Step 3: Make the Cheesecake Filling

4. Beat cream cheese and sugar: In a large bowl, beat cream cheese and brown sugar until smooth.
5. Add eggs: Add eggs one at a time, beating well after each addition.
6. Stir in remaining ingredients: Stir in sour cream, heavy cream, vanilla extract, and melted butterscotch chips until fully combined.
7. Pour filling into crust: Pour the mixture over the prepared crust.

Step 4: Bake the Cheesecake

8. Bake: Bake for 60-70 minutes or until the center is almost set. The cheesecake should have a slight jiggle in the center.
9. Cool slightly: Remove the cheesecake from the oven and allow it to cool slightly while you prepare the meringue.

Step 5: Make the Brown Sugar Meringue

10. Beat egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
11. Add sugar gradually: Gradually add brown sugar, beating until stiff peaks form and the meringue is glossy.

Step 6: Finish the Cheesecake

12. Spread meringue: Spread the meringue over the cheesecake, ensuring it reaches the edges to seal.
13. Bake again: Bake for an additional 10 minutes or until the meringue is lightly browned.

Step 7: Chill and Serve

14. Chill: Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
15. Garnish and serve: Garnish with additional butterscotch chips before serving. Slice and enjoy the decadent Butterscotch Cheesecake with Brown Sugar Meringue! 🎉

Tips for the Best Cheesecake

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start for the best results. This helps in achieving a smooth, lump-free batter.
• Proper Mixing: Beat the cream cheese mixture until smooth to avoid lumps and ensure a creamy texture.
• Do Not Overbake: The cheesecake should have a slight jiggle in the center when you take it out of the oven. It will firm up as it cools.
• Gradual Cooling: Let the cheesecake cool gradually to prevent cracks.

FAQ

Can I use a different type of crust?

• Yes, you can use a different type of cookie crust like digestive biscuits or chocolate cookies.

How should I store this cheesecake?

• Store in an airtight container in the refrigerator for up to 5 days. The meringue may weep slightly but it will still taste delicious.

Can I make this cheesecake in advance?

• Absolutely! This cheesecake can be made a day ahead and stored in the refrigerator. This actually helps the flavors to meld together beautifully.

What if I don’t have a springform pan?

• You can use a regular 9-inch cake pan, but make sure to line it with parchment paper for easy removal.