Description
Butterscotch Cheesecake brings creamy comfort straight from Pennsylvania Dutch kitchens, where rich caramel notes dance through a silky cream cheese backdrop. Smooth graham cracker crust cradles this dreamy dessert that whispers sweet memories of family gatherings and weekend treats.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces / 226 grams) packages cream cheese, softened
- 2 large eggs
- 1 ½ cups graham cracker crumbs
- ½ cup all-purpose flour
Supporting Ingredients:
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup sour cream
- ¼ cup butterscotch sauce
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Topping/Garnish:
- ¼ cup brown sugar
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 325°F (163°C). Coat a 9-inch springform pan with cooking spray or butter, ensuring complete coverage.
- Combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter in a mixing bowl. Press this mixture firmly into the bottom of the prepared pan.
- Bake the crust for 9 minutes at 325°F (163°C). Remove and allow to cool completely at room temperature.
- In a large mixing bowl, beat 2 (8 oz) softened cream cheese packages with ¾ cup brown sugar until smooth and creamy.
- Add ¼ cup butterscotch sauce, 1 teaspoon vanilla extract, and ½ cup sour cream to the cream cheese mixture. Blend until fully incorporated.
- Incorporate 2 large eggs one at a time, mixing thoroughly after each addition. Sprinkle in 1 tablespoon cornstarch and mix until just combined.
- Pour the cheesecake batter over the cooled crust, ensuring an even distribution.
- Prepare the crumble by mixing ½ cup flour, ¼ cup brown sugar, 3 tablespoons melted butter, and ¼ teaspoon cinnamon until small crumbs form.
- Bake the cheesecake at 325°F (163°C) for 45-50 minutes. Sprinkle the crumble over the top during the final 15 minutes of baking.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, drizzle additional butterscotch sauce over the top. Slice and serve chilled.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use a water bath when baking to prevent cracks and ensure even, gentle cooking of the cheesecake.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause surface cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 429 kcal
- Sugar: 35 g
- Sodium: 258 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg