The first time I heard the name of this cocktail, uncontrollable giggling erupted, and it still makes me chuckle. Since my original Irish Cream Cheesecake was so delicious and popular at Krafty Draft, I started experimenting with other cheesecakes I could use liquor in the recipe…which is what created my style of Happy Hour Cheesecakes. The cheesecake itself is very similar to the Irish Cream, but with a butterscotch ganache and a graham cracker crust. If you look at the topping of the cheesecake, you might understand why I started giggling again while putting it together. I’m terrible.
Buttery Nipple Cheesecake
For the Crust
1 ¼ cups graham cracker crumbs
2 tablespoons light brown sugar
5 tablespoons unsalted butter
For the Filling
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
1 cup granulated sugar
2/3 cup light brown sugar
1 tablespoon vanilla extract
4 oz. Irish Cream liquor
2 oz. heavy cream
For the Topping
¾ cup butterscotch chips
¼ cup heavy cream
Frozen whipped topping, thawed
butterscotch chips (for garnish)
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs and 2 tablespoons light brown sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press graham cracker mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
In a standing mixer (or mixing bowl and using electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cup light brown sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add vanilla and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add liquor and heavy cream, beat just until mixed in (do not overmix). Spoon batter into springform pan on top of graham cracker crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 15 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan, release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down onto a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.
Cut into slices with a sharp, straight edged knife, wiping knife between each cut. In a microwave safe dish, heat heavy cream for 45-60 seconds, just until it starts to boil. Pour over 3/4 cup butterscotch chips in a small mixing bowl, whisk vigorously until melted and smooth. Let cool, then drizzle over cheesecake slices, top with whipped cream, another butterscotch chip, and more butterscotch ganache (for added visual effect). Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month.