Description
Butterscotch Cheesecake brings comfort and warmth to your autumn table with its rich, silky texture that melts perfectly on your palate. Smooth caramel notes dance through each creamy slice, making this dessert a delightful treat for family gatherings and cozy evenings.
Ingredients
Scale
Primary Ingredients:
- 16 oz (454 g) cream cheese
- 1½ cups graham cracker crumbs
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 large eggs
Supporting Ingredients:
- ½ cup sour cream
- ½ cup granulated sugar
- ½ cup flour
- ¼ cup all-purpose flour
- 6 tablespoons melted butter
Seasoning and Flavor Enhancers:
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons cold butter, cubed
Instructions
- Mix 1½ cups graham cracker crumbs, ¼ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons melted butter in a bowl until thoroughly combined.
- Press the crumb mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake the crust at 325°F for 10 minutes, then set aside to cool completely.
- Melt ½ cup unsalted butter in a saucepan over medium heat, then stir in 1 cup brown sugar until dissolved.
- Pour ½ cup heavy cream into the butter mixture, stirring continuously for 3 minutes until smooth and glossy.
- Remove butterscotch sauce from heat and mix in 1 teaspoon vanilla extract and ¼ teaspoon salt. Allow to cool.
- Beat 16 ounces softened cream cheese with ½ cup granulated sugar and ¼ cup brown sugar until completely smooth.
- Blend 2 tablespoons flour, ½ cup sour cream, and ½ cup butterscotch sauce into the cream cheese mixture.
- Add 2 large eggs one at a time, then incorporate 1 teaspoon vanilla extract. Mix until just combined.
- Pour the cheesecake batter evenly over the prepared crust, smoothing the top with a spatula.
- Create the crumble topping by mixing ½ cup flour, ¼ cup brown sugar, ¼ teaspoon cinnamon, and 3 tablespoons cold butter cubes with your fingertips.
- Bake the cheesecake at 325°F for 45-50 minutes until the center is set but slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Sprinkle the prepared crumble topping over the chilled cheesecake before serving.
- Drizzle additional butterscotch sauce over each slice for extra decadence.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that blends perfectly.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Chill the cheesecake overnight to develop deeper butterscotch flavors and achieve the best texture.
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 110 mg