Ingredients
Scale
- 1 ¾ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup cocoa powder
- ½ cup butterscotch sauce, plus extra for drizzling
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup heavy cream for ganache
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (160°C) and prepare the crust by mixing graham crackers and melted butter, pressing into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add cocoa powder, butterscotch sauce, eggs, vanilla, and salt, mixing until smooth.
- Pour the filling over the crust, smooth the top, and bake for 50-60 minutes until edges are set but the center jiggles slightly. Let cool for an hour.
- Prepare ganache by heating heavy cream and pouring it over chocolate chips. Let sit, then stir until smooth. Pour ganache over cooled cheesecake and drizzle with butterscotch. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Store in the refrigerator for up to 5 days covered to maintain freshness.
- For longer storage, freeze wrapped tightly with plastic wrap and aluminum foil for up to 2 months.
- Serve with whipped cream and additional butterscotch drizzle for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg