Ingredients
For Cake Batter
- Butter, Unsalted at room temp 376.5 g
- Cream Cheese, softened at room temp 135.5 g
- Sugar 541 g
- Eggs, Large 2 each
- All Purpose Flour 385 g
- Kosher Salt 3.5 g
- Bourbon 40 g
- Buttershots (Butterscotch liquer) 28.35 g
For Cheesecake Batter
- Cream cheese, Softened 50 g
- Sugar 35 g
- Egg, Large 1
Directions
- Preheat oven to 325 degrees.
- Line 10” springform pan with parchment paper, that has been cut to fit pan, and spray with baking spray.
For Cheesecake Batter
- In a stand mixer with paddle attachment, cream sugar and cream cheese on medium to high setting until sugar is fully incorporated and fluffy.
- Add egg and continue to mix, scraping sides, until fully incorporated.
- Set aside.
For Cake Batter
- In a stand mixer with paddle attachment, cream sugar, butter and cream cheese, scraping sides until very fluffy.
- Add eggs one at a time.
- Add flour and salt and mix until flour is mostly incorporated.
- Add liquor and mix until batter is fully incorporated (Batter will be thick).
- Using your hands, press cake batter evenly into prepared pan. Pour cheesecake mixture on top and swirl into batter.
- Bake for 30-35 mins, on middle rack, rotating at 10-minute intervals.
- Allow cake to cool before unmolding.
- Cut and serve with butter brickle ice cream.
Recipe courtesy of Chef Melody Joy Forbes, pastry chef, CO/OP Community Table (Huntsville, AL)
