- ½ cup SuperButter® Original Creamy
- ⅔ cup evaporated milk or half-and-half
- 3 tablespoons light corn syrup
- ⅓ cup light brown sugar
- 1½ cups finely ground graham crackers, chocolate variety if desired
- 4 tablespoons melted butter
- 3 tablespoons sugar
- 4 packages (8 oz each) cream cheese, at room temperature
- 1½ cups sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 4 large eggs
Combine all the SuperButter swirl ingredients in a small saucepan; heat over low heat, stirring, until smooth and the sugar has dissolved. Set aside to cool to room temperature. Preheat oven to 350°F.
Combine crust ingredients and stir with a fork until well blended. Press into the bottom of a 9-inch springform pan. Place the pan on a large square of heavy duty foil and wrap the outside, up to but not over the rim. The foil covers the seams, since the cheesecake will finish later in a pan of water.
Place the prepared crust in the preheated oven. Bake for 9 minutes, then transfer pan to a cooling rack and lower the oven temperature to 325°F.
In a large bowl, beat cream cheese until light and fluffy. Slowly beat in the sugar, vanilla, and salt. Beat in eggs, one at a time, mixing thoroughly after each addition. Pour filling into prepared crust. Put little dollops of the SuperButter swirl all over the cheesecake, then swirl in with a small spatula or butter knife. Note: if the dollops sink into the cheesecake before you are able to spread, thin the swirl with a little milk or cream, and drop smaller amounts.
Set the cheesecake in a roasting pan. Put the pan with the cheesecake in the oven and slowly add boiling water to the roasting pan to a depth of 2 inches. Bake the cheesecake for about an hour, or until the middle is set, however please note it will still be a little jiggly.
Remove the springform pan and place on a cooling rack, cool completely. Refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake and carefully remove the rim.
Slice (with a non-serrated knife), and enjoy!