This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.
PREPARE PAN: Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)
Mix all and pat into the bottom of a prepared mini-loaf pan.
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)
Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed. Beat in the room temperature egg.
Pour over crumb crust. Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).
Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.
Remove from oven and let cool for about 20 minutes, then put it in the fridge for a few hours.
To serve, grab the ends of the foil and lift it out of the loaf pan. Peel the foil back and cut in half.