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.
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.
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.
I promise everyone will swoon over this dessert with every bite.
Other recipes you might enjoy using shortbread:
Butterscotch Pie with Vanilla Shortbread Cookie Crust
Meyer Lemon Pie with Shortbread Crust
Vanilla-Honey Shortbread Pie
Butterscotch Overload Cheesecake with Shortbread Crust
- 2 (5.3 oz) packages Walkers Shortbread Fingers
- 3 Tablespoons butter, melted
- 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
- 1/2 cup heavy cream
- 7 oz butterscotch chips
- 1 package (4.4 oz) Walkers Mini Scottie Dogs
- 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.