Description
Silky smooth butterscotch cheesecake delivers pure comfort straight from your kitchen, with a buttery crumble that adds delightful crunch to each dreamy slice. Rich caramel notes and creamy texture make this dessert a total winner for your next gathering or sweet craving.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese
- 3 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup butterscotch sauce
Supporting Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter
- ½ cup sour cream
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to a precise 325F and prepare a 9-inch springform pan.
- Crush 1 ½ cups graham crackers and blend with ½ cup melted unsalted butter until thoroughly combined.
- Press the buttery crumb mixture firmly across the entire bottom of your pan, creating an even layer.
- Using an electric mixer, whip 24 ounces (3 packages) of softened cream cheese until completely smooth and creamy.
- Incorporate 1 cup brown sugar, 1 cup granulated sugar, and 1 teaspoon vanilla extract, blending until the mixture is velvety and uniform.
- Crack 3 large eggs into the mixture, adding them individually and thoroughly mixing after each addition.
- Gently fold in ½ cup sour cream and 1 cup butterscotch sauce, stirring until ingredients are fully integrated.
- Pour the luxurious filling over your prepared crust, smoothing the top with a spatula.
- Slide the pan into the preheated 325F oven and bake for 55 minutes, watching for a slight jiggle in the center.
- Remove from oven and allow the cheesecake to cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours to set and develop deeper flavors.
- Release the springform pan and slice your cheesecake just before serving.
Notes
- Ensure cream cheese is at room temperature before mixing to prevent lumps and create a smooth, silky texture.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during baking if using a water bath method.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the delicious crumbly base.
- To prevent cracking, allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly open after baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 493 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg