Made this last week. Sorry I didn’t get around to posting it until now. My coworkers will have to attest to the deliciousness of one or both of these chocolate cheesecake recipes. I only intended to make a chocolate butterscotch cheesecake, but the recipe below yielded twice as much batter as I expected so I ended up with one chocolate butterscotch cheesecake, and two smaller Mexican chocolate cheesecakes.
Chocolate Butterscotch Cheesecake Recipe Ingredients
- 1 1/4 cup graham cracker crumbs
- 1/4 cup butter, melted
- 4 8-ounce packages of cream cheese, softened at room temperature
- 1 1/2 cups sugar
- 3/4 cups milk
- 4 large eggs, room temperature
- 1 cup Greek yogurt
- 1 tablespoon vanilla extract
- 1/4 cup flour
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup butterscotch chips, melted
Chocolate Butterscotch Cheesecake Recipe Directions
Preheat your oven to 350 degrees and grease an 8-inch or 9-inch springform pan. Combine the graham cracker crumbs and melted butter, and press into the bottom of your springform pan. Melt the chocolate in a double-boiler over low heat, stirring constantly. Once melted, remove from heat and begin working on your cheesecake batter. In your kitchen mixer, beat the cream cheese until it’s light and fluffy, and add the sugar gradually until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour the chocolate into the cheesecake batter and beat just until blended. Pour over your graham cracker crust. I had some leftover mini chocolate chips I needed to get rid of so I sprinkled them across the top. They’ll sink in some as the cheesecake bakes. Bake for 1 hour, or until the middle is just a little jiggy (won’t seem quite “set”). Turn the oven off and leave the door closed and let the cake cool inside the oven overnight (or about 6 hours if you’re baking in the daytime – I bake at night, so I always just assume the rest of the world does, haha). Chill in the refrigerator until ready to garnish. Melt butterscotch chips on very, very low heat (with a teaspoon of vegetable oil if you like) stirring constantly and drizzle over the chocolate cheesecake.
A few pointers on this chocolate butterscotch cheesecake recipe:
- My cheesecake sank in the middle, which is typically a temperature-related thing — I honestly don’t care, it tasted great. I’ll put more time and love and attention into it next time.
- Now, I had about 1 cup I wanted to use so I poured the whole thing in the sunken-in part of my cheesecake – looking back I would’ve sliced it while it was cool OR just drizzled it OR just sprinkled butterscotch chips on it. It was really difficult to cut when it had hardened. Tasted delicious, though!
- Somehow I ended up with twice as much chocolate cheesecake batter than I thought this recipe would make. So I made two small Mexican chocolate cheesecakes in pie tins that I had laying around by mixing the chocolate butterscotch cheesecake batter with some cinnamon and cayenne. You could easily cut this recipe in half (except for the crust – you’ll need to keep that full size) and have a chocolate butterscotch cheesecake, or make the whole thing and end up with two.