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Butterscotch Overload Cheesecake

Butterscotch Overload Cheesecake

  • 27 Hours
  • 12 People
  • Intermediate
  • Favorite

A decadent dessert for the beginning of the Fall season to the holidays and all the events in between. In partnership with Noblepig.

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Ingredients

  • Crust
  • 2 (5.3 oz) packages Walkers Shortbread Fingers
  • 3 Tablespoons butter, melted
  • Cheesecake
  • 1 package (3.4 oz) instant butterscotch pudding mix
  • 3/4 cup cold, whole milk
  • 3 (8 oz) packages cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 package (11 oz) butterscotch chips
  • Topping
  • 1/2 cup heavy cream
  • 7 oz butterscotch chips
  • 1 package (4.4 oz) Walkers Mini Scottie Dogs
Butterscotch Overload Cheesecake

Method

1
Preheat oven to 350 degrees F. Spray a 9" springform pan (make sure to use the right size pan, get your ruler out), very lightly, with cooking spray.
2
Add shortbread fingers to the bowl of a food processor and pulse until finely ground. Pour melted butter through the food processor's feeding tube and pulse a few more times until shortbread and butter are fully incorporated. They should stick together when pressed in your hand.
3
Press crumbs into the bottom of the pan and bake for 10-12 minutes, or until golden brown. Let cool completely on a wire rack.
4
In a medium bowl, whisk together pudding mix and milk for several minutes. Let stand another few minutes until it is set.
5
Meanwhile, beat cream cheese until very smooth.
6
Add pudding, sweetened condensed milk and vanilla; continue beating until fully incorporated.
7
Beat in eggs one at a time.
8
Add butterscotch chips and mix until combined.
9
Wrap springform pan tightly in a double layer of aluminum foil.
10
Pour batter over crust. Place springform pan in a large pan (I use my turkey roaster). Add 1" of hot water to the larger pan.
11
Turn off oven and let remain inside the oven for 1 hour. After one hour, remove aluminum foil and let cool on a wire rack for, 4 hours. Cover top with plastic wrap and refrigerate for 24 hours.
12
To make topping, heat heavy cream in a pan until boiling.
13
Pour over butterscotch chips and let sit for one minute. Stir until smooth. Let cool about 10 minutes, it will thicken slightly.
14
Pour over top and sides of cheesecake.
15
Dab a small amount of butterscotch topping on the back of each Mini Scottie Shortbread Cookie and place around sides and top edges of cake. Sprinkle extra butterscotch chips on top.
16
Place cheesecake back in the refrigerator for topping to set up (you can speed up the process by placing in the freezer for an hour).
17
Notes: This is a creamy, decadent cheesecake. It needs its time in the oven and refrigerator to set properly. Do not rush this!! You will be rewarded for waiting. I often see comments about cheesecakes that do not setup properly in the oven. Please not that everyone's oven is different and doesn't keep temperatures during cooking. This will result in a longer amount of time to cook the cheesecake. If it doesn't look done, it probably isn't. Be patient.

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