Butterscotch Cheesecake with Brown Sugar Meringue
This Butterscotch Cheesecake with Brown Sugar Meringue combines the richness of a creamy cheesecake with the warm, caramel-like flavor of butterscotch and a light, fluffy meringue topping. The combination of sweet butterscotch and airy meringue creates a deliciously decadent dessert that’s perfect for any special occasion or just a treat to satisfy your sweet tooth.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Butterscotch Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup brown sugar, packed
1/2 cup heavy cream
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butterscotch chips, melted
For the Brown Sugar Meringue:
3 large egg whites
1/2 cup brown sugar, packed
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions
Step 1: Make the Crust
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated.
Press the graham cracker mixture into the bottom of the prepared pan to form a crust. Use the back of a spoon to pack it down tightly.
Bake the crust for 8-10 minutes or until slightly golden. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
Step 2: Prepare the Butterscotch Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
Add the heavy cream, eggs, vanilla extract, and salt. Beat until the mixture is fully combined and smooth.
Stir in the melted butterscotch chips until evenly incorporated.
Pour the cheesecake mixture over the cooled graham cracker crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Bake the cheesecake at 325°F (165°C) for 45-50 minutes, or until the center is set but slightly jiggly. The edges should be firm, but the middle will still be soft.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
After the cheesecake has cooled, remove it from the oven and allow it to cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours, or overnight, to firm up.
Step 4: Prepare the Brown Sugar Meringue
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the brown sugar, about 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form.
Add the cream of tartar and vanilla extract, and beat for another 30 seconds to fully incorporate.
Step 5: Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the brown sugar meringue over the top of the cheesecake. Use a spatula to create a decorative swirl or pattern.
If desired, use a kitchen torch to lightly brown the meringue, or place the cheesecake under a broiler for 2-3 minutes (watch closely to prevent burning).
Step 6: Serve and Enjoy
Slice the cheesecake into wedges and serve chilled.
Enjoy the rich, creamy butterscotch cheesecake, complemented by the light, sweet meringue topping!
