Butterscotch Candy Cheesecake
Creamy and decadent cheesecake with a butterscotch twist
Ingredients
- 200g crushed digestive biscuits
- 100g melted butter
- 500g cream cheese
- 200g butterscotch candies, slightly past expiration
- 200g sugar
- 3 eggs
- 1 tsp vanilla extract
- 200ml heavy cream
- Whipped cream and butterscotch sauce for topping
Instructions
Preheat the oven to 180°C (350°F) and grease a springform pan.
In a bowl, mix the crushed digestive biscuits with melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
In a separate bowl, beat the cream cheese, butterscotch candies, and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour in the heavy cream and mix until fully incorporated.
Pour the cream cheese mixture over the crust in the pan.
Bake in the preheated oven for 45 minutes or until the center is set.
Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and drizzle with butterscotch sauce.