Butterscotch Cheesecake with Brown Sugar Meringue: A Decadent Dessert Delight

Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and melted butter, mixing until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Make the Cheesecake Filling:
In a small saucepan, heat the heavy cream over medium heat until warm. Add the butterscotch chips and stir until melted and smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, flour, and the cooled butterscotch mixture until fully combined.
Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool for an hour inside. Then, remove from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight to set.

Prepare the Brown Sugar Meringue:
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the brown sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Add the vanilla extract and beat until incorporated.

Top the Cheesecake:
Once the cheesecake has chilled and is firm, spread the brown sugar meringue evenly over the top of the cheesecake. Using a kitchen torch, gently toast the meringue until golden brown and crisp. Alternatively, you can place the cheesecake under a broiler for 1-2 minutes, watching carefully to avoid burning.

Serve:
Slice and serve the cheesecake chilled. Enjoy the rich butterscotch flavor, creamy texture, and the light crunch of the meringue topping.

Serving and Storage Tips: