Butterscotch Overload Cheesecake with Shortbread Crust

Butterscotch Overload Cheesecake with Shortbread Crust Noble Pig
I've been in the mood lately for a decadent dessert. I think it's the beginning of the Fall season when I start to crave something a little more over-the-top, something to make for the holidays and all the events in between. 

There is no doubt this Butterscotch Overload Cheesecake with Shortbread Crust satisfies all those needs. You are literally going to melt when you take your first bite. In fact, I would think this recipe will grace your family's table for a long time to come. It's that good. Best part is, it's a really creamy cheesecake, which makes it taste light, even though true decadence is involved here.

Butterscotch Overload Cheesecake with Shortbread Crust Noble Pig 3
One of my favorite parts of this recipe is the crust. You've all heard/had of Walkers Shortbread? It's packaged distinctively in boxes and bags with a tartan design, paying homage to the companies Scottish roots. In fact, Walkers Shortbread is the leading brand of food exported from Scotland, where it has been made since 1898.

Anyway, this shortbread makes a wonderful crust for cheesecake. It has such a distinctive, lovely flavor, while melding well with other ingredients. Walkers Shortbread is made with only four simple ingredients; butter, flour, sugar and a pinch of salt. And, without any genetically modified ingredients, artificial colors, flavors, preservatives or hydrogenated fats, you can feel good about serving it to your family and friends.

Butterscotch Overload Cheesecake with Shortbread Crust Noble Pig 5
Anyone who follows me on Instagram knows I love my dog. Walkers Shortbread also has a special partnership in place benefiting the ASPCA. As you can see, I not only made my crust with shortbread, I also graced the sides and top with Walkers Mini Scottie Dogs Shortbread. Aren't they the cutest? 

Now, when it comes to Scottie Dog Originals and Chocolate Scottie Dogs (not the minis you see here), Walkers donates 10 cents from the sale of these products to the ASPCA. What a great program to help the beloved fur babies of our planet. Not to mention they are super-cute and perfect adornments for cupcakes and cakes too. 

Butterscotch Overload Cheesecake with Shortbread Crust Noble Pig 2

Butterscotch Overload Cheesecake with Shortbread Crust Noble Pig 4
I promise everyone will swoon over this dessert with every bite.

Print Recipe

Butterscotch Overload Cheesecake with Shortbread Crust

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 12

Ingredients

Shortbread 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

Directions

  • 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.
  • 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.
  • 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.
  • In a medium bowl, whisk together pudding mix and milk for several minutes. Let stand another few minutes until it is set.
  • Meanwhile, beat cream cheese until very smooth. Add pudding, sweetened condensed milk and vanilla; continue beating until fully incorporated. Beat in eggs one at a time. Add butterscotch chips and mix until combined.
  • Wrap sprigform pan tightly in a double layer of aluminum foil. 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.
  • Bake in a 325 degree F oven for 70-80 minutes, until center is almost set (it will still jiggle a bit) and the top should have a dull/finished appearance. 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.
  • To make topping, heat heavy cream in a pan until boiling. Pour over butterscotch chips and let sit for one minute. Stir until smooth. Let cool about 10 minutes, it will thicken slightly. Pour over top and sides of cheesecake. 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. 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).
  • 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.

Other recipes you might enjoy using shortbread:
Butterscotch Pie with Vanilla Shortbread Cookie Crust
Meyer Lemon Pie with Shortbread Crust
Vanilla-Honey Shortbread Pie

Two Years Ago: Vanilla Bean-Buttermilk Mini Doughnuts with Vanilla Bean Glaze and Jewel Toned Sprinkles

D
isclosure: Walkers Shortbread has compensated me for my time in creating this recipe, however, all opinions are 100% my own. Please support this brand in any way possible as they continue to make posts on this site possible.

Post a Comment

25 Comments and 16 Replies

  1. Jana B 1

    Wow, how incredible is this? I love the idea of a shortbread crust. So easy too with the already made cookies!!

    Reply
  2. Ellie 3

    Oh my goodness…what a delightful sounding cheesecake. The little doggies on their are such a nice touch. My family loves butterscotch so I will making this soon. Love the crust too.

    Reply
  3. Cynthia 5

    I love the way you think. This cheesecake has me drooling. Thanks for the tips about the oven and fridge, I always pull my cheesecakes out too early!

    Reply
  4. Mmm, looks great! I want to try out that crust!

    Reply
  5. ha! those scotty dogs are so cute! loving this cake!

    Reply
  6. That! Looks! Great!

    But unfortunately I’m lactose and gluten intolerant. So I might try your cake in my next life… ;-)
    All the best from Germany,
    Uwe.

    Reply
  7. Walker’s makes the best shortbread! I haven’t seen those doggies, though – so cute! Also? Butterscotch is so underused. LOVE this amazing dessert.

    Reply
  8. Karly 13

    Love that you used Walker’s for the crust! They make the best shortbread and this cheesecake looks like the perfect pairing!

    Reply
  9. Carolyn 14

    Those cookies are ADORABLE! Love them on the top of the cake.

    Reply
  10. Mary 16

    This is easily the cutest cheesecake I have ever seen! Love the shortbread crust too.

    Reply
  11. Nicole 18

    Wow! This cheesecake looks amazing! I love those cute little cookies!

    Reply
  12. I cannot get over how darling those little scottie dogs are!!! We’ve been fans of Walker’s for years and years. I will definitely have to try using them in a crust. Butterscotch is perfect with shortbread. Looks so fabulous, Cathy!

    Reply
  13. Craving this now! So incredibly delicious!

    Reply
  14. Oh my goodness I am drooling over here! Gorgeous cheesecake!!

    Reply
  15. Super sweet! Love this cheesecake. And our girls would LOVE a cheesecake with Scottie dogs!!

    Reply
  16. Love this cheesecake! The addition of shortbread is perfect.

    Reply
  17. Marly 30

    You know, a westie is just a scottie dog, minus the color. That’s my expert opinion on that. And I have a westie so I prefer to think of this as a pumpkin cheesecake with cute, little westie cookies. Now I love it even more!

    Reply
  18. It’s just that I don’t think this is overload. I think it’s the perfect amount of butterscotch ;)

    Reply
  19. Kristen 34

    What a moment of kismet that you just happened to post this on it’s special holiday!
    Loving those cutie pie scottie dogs… I need cookies shaped like my mutt :)

    Reply
  20. Yum, this sounds delicious! Cheesecake is my favorite and Walkers happens to be my favorite shortbread brand.

    Reply
  21. That is one gorgeous cheesecake lady! I could eat it all year round, not just fall :)

    Reply
  22. This sure is decadent! Oh my gosh. Shortbread? Butterscotch??? I’m dying.

    Reply
  23. What adorable little dogs! And, c’mon, butterscotch?? — YES!

    Reply
  24. Cheesecake is definitely a decadent dessert and this looks scrumptious! Love the combo of flavors and it looks so pretty. :)

    Reply
  25. What cute little cookies! Looks yummy!

    Reply

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