Description
Butterscotch Cheesecake delivers pure comfort straight from a home kitchen, blending rich cream cheese with deep caramel notes and a crumbly graham base that melts in your mouth. Warm afternoons call for slicing this dreamy dessert that connects family memories with sweet, smooth indulgence.
Ingredients
Scale
Main Ingredients:
- 16 oz (454 g) cream cheese
- 3 large eggs
- 1½ cups graham cracker crumbs
- 1 cup all-purpose flour
- 1 cup butterscotch sauce
- 1 cup granulated sugar
- 1 cup brown sugar
Dairy and Fat Ingredients:
- ½ cup (113 g) unsalted butter, melted
- ¼ cup (57 g) unsalted butter, chilled and cubed
- ½ cup (113 g) unsalted butter
- ½ cup heavy cream
Flavor and Binding Ingredients:
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ½ cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Mix 1½ cups graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes at 350°F (175°C). Remove and let cool completely on a wire rack.
- For homemade butterscotch sauce, melt ½ cup unsalted butter in a small saucepan over medium heat. Stir in 1 cup brown sugar and ½ cup heavy cream, whisking constantly for 2 minutes until bubbling.
- Remove butterscotch sauce from heat. Stir in 1 teaspoon vanilla extract. Allow sauce to cool to room temperature.
- In a large mixing bowl, beat 16 oz softened cream cheese until completely smooth and creamy.
- Gradually add 1 cup granulated sugar to the cream cheese. Mix until fully incorporated.
- Add 3 large eggs one at a time, beating after each addition. Mix gently to prevent overmixing.
- Fold in 1 teaspoon vanilla extract and 1 cup butterscotch sauce until just combined.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake at 350°F (175°C) for 60 minutes. The edges should be set, with a slight jiggle in the center.
- Turn off the oven. Crack the door open and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- For the crumble, mix 1 cup all-purpose flour and ½ cup brown sugar in a bowl.
- Cut ¼ cup chilled unsalted butter into small cubes. Work into the flour mixture until coarse crumbs form.
- Spread crumble on a baking sheet. Bake at 350°F (175°C) for 15 minutes until golden brown.
- Remove cheesecake from springform pan. Sprinkle the cooled crumble generously on top.
- Drizzle extra butterscotch sauce if desired. Slice and serve chilled.
Notes
- Ensure cream cheese is completely room temperature to avoid lumps and create a smooth, silky texture.
- Toast graham cracker crumbs briefly before making the crust to enhance their nutty, rich flavor.
- For the most decadent butterscotch sauce, cook brown sugar and butter slowly, watching carefully to prevent burning.
- When baking the cheesecake, place a water bath around the springform pan to prevent cracking and ensure even, gentle cooking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 482 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg