Description
Creamy Butterscotch Cheesecake brings autumn comfort straight to your dessert table with rich, silky layers of caramel-kissed goodness. Smooth cream cheese and deep butterscotch notes create a warm, indulgent treat your family will absolutely adore.
Ingredients
Scale
Primary Ingredients:
- 16 ounces cream cheese
- 3 large eggs
- 1.5 cups graham cracker crumbs
- ½ cup unsalted butter
- ¾ cup brown sugar
Supporting Ingredients:
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Finishing Ingredients:
- ¼ cup unsalted butter
- ½ cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup melted butter
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (163°C). Coat a 9-inch springform pan with cooking spray for easy release.
- Combine 1½ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons brown sugar in a bowl. Press the mixture firmly into the bottom of the pan.
- Bake the crust for 8 minutes at 325°F (163°C). Remove and allow to cool completely on a wire rack.
- In a large mixing bowl, beat 16 ounces room temperature cream cheese and ¾ cup brown sugar until smooth and creamy.
- Add 3 large eggs one at a time, mixing thoroughly after each addition.
- Blend in ½ cup heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch until the mixture is uniform.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Create a water bath by placing the springform pan inside a larger baking dish filled with 1 inch of hot water.
- Bake at 325°F (163°C) for 50-55 minutes until the center is slightly jiggly but set.
- Remove from the oven and let cool at room temperature for 1 hour.
- For the butterscotch sauce, melt ¼ cup butter and ½ cup brown sugar in a saucepan over medium heat.
- Stir in ½ cup heavy cream, 1 teaspoon vanilla, and ¼ teaspoon salt. Simmer for 2-3 minutes.
- Prepare the crumble topping by mixing ½ cup flour, ¼ cup brown sugar, ¼ cup melted butter, and ½ teaspoon cinnamon.
- Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, drizzle butterscotch sauce over the top and sprinkle with crumble topping.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Create a water bath by wrapping the springform pan in aluminum foil to prevent water from seeping into the crust and protect the delicate cheesecake from direct heat.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs and check that all other ingredients are certified gluten-free.
- Chill the cheesecake completely overnight to develop deeper flavors and allow the texture to set firmly, making it easier to slice and serve with clean edges.
- Prep Time: 15 minutes
- Cook Time: 1 hour 13 minutes - 1 hour 16 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg