Creamy Butterscotch Cheesecake

Why You’ll Love This Recipe

This Creamy Butterscotch Cheesecake is an unforgettable dessert. The rich and smooth butterscotch filling pairs beautifully with the crisp, buttery graham cracker crust. Topped with a buttery crumble for added texture, this cheesecake is the ultimate comfort dessert with a touch of elegance. Its flavors are decadent yet balanced, making it the perfect sweet ending to any meal. Plus, the combination of cream cheese and butterscotch creates a luscious filling that melts in your mouth!

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup sugar

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1 cup butterscotch sauce
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

For the buttery crumble:

• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup unsalted butter, chilled and cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are fully coated with butter.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down tightly.
   • Bake the crust for 8-10 minutes or until it’s golden and fragrant. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
   • Add the butterscotch sauce and granulated sugar to the cream cheese, beating until fully incorporated.
   • Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
   • Pour the cheesecake filling over the cooled graham cracker crust, smoothing it out evenly with a spatula.
3. Prepare the Buttery Crumble:
   • In a small bowl, combine the all-purpose flour and brown sugar.
   • Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Top the Cheesecake:
   • Sprinkle the buttery crumble evenly over the top of the cheesecake filling.
5. Bake the Cheesecake:
   • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
   • After 1 hour, transfer the cheesecake to the refrigerator to cool completely, for at least 4 hours or overnight.
6. Serve:
   • Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Slice and enjoy!

Servings and Timing

• Servings: This recipe makes approximately 12 slices.
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Cooling Time: 4 hours (or overnight)
• Total Time: 5 hours 30 minutes (including cooling)

Variations

• Butterscotch Swirl Cheesecake: For an extra swirl of flavor, drizzle additional butterscotch sauce over the top of the cheesecake before baking and gently swirl it in with a knife.
• Chocolate-Covered Butterscotch Cheesecake: For a decadent twist, melt some chocolate and pour it over the top of the cheesecake before serving. You can also add chocolate shavings on top.
• Nuts in the Crumble: Add chopped pecans or walnuts to the crumble topping for added texture and flavor that complements the butterscotch.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Reheating: This cheesecake is best served chilled, but if you prefer it at room temperature, let it sit out for about 30 minutes before serving. Do not reheat in the oven, as this can affect the texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It needs to chill for several hours, so preparing it a day ahead is ideal. Just be sure to cover it tightly before refrigerating.

Can I use a store-bought crust?

Yes, if you’re short on time, you can use a store-bought graham cracker crust. However, making your own crust will give you a better texture and flavor.

What if I don’t have butterscotch sauce?

If you don’t have butterscotch sauce, you can make a homemade version or substitute it with caramel sauce. While the flavor won’t be exactly the same, it will still provide a sweet and buttery flavor.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. To freeze, wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 1 month. Thaw it in the refrigerator before serving.

Can I use a different topping for the cheesecake?

Absolutely! You can use a variety of toppings such as chocolate shavings, toffee bits, or even a drizzle of caramel or chocolate sauce to enhance the flavor.

How can I avoid cracks on the cheesecake?

To minimize the risk of cracks, avoid overbaking the cheesecake. It should be set but still slightly jiggly in the center. Also, let the cheesecake cool in the oven with the door slightly ajar to prevent rapid temperature changes.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools. If you insert a toothpick into the center, it should come out mostly clean.

Can I make this cheesecake gluten-free?

Yes, you can make the cheesecake gluten-free by using gluten-free graham crackers for the crust and ensuring that the butterscotch sauce is gluten-free.

Can I add more butterscotch flavor?

If you want a stronger butterscotch flavor, you can add a little more butterscotch sauce to the filling, but be careful not to add too much, as it can affect the texture.

Can I make this cheesecake in a different size pan?

You can make this cheesecake in a smaller or larger pan, but you’ll need to adjust the baking time. For a smaller pan, reduce the baking time, and for a larger pan, increase the baking time.

Conclusion

Creamy Butterscotch Cheesecake is a show-stopping dessert that will impress your guests with its rich, smooth filling and buttery crust. The added crumble topping provides the perfect crunch to complement the creamy cheesecake. Whether you’re celebrating a special occasion or just indulging in a decadent treat, this cheesecake will become a new favorite. Enjoy every creamy, buttery bite!

Creamy Butterscotch Cheesecake

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• Author: Julia
• Total Time: 5 hours 30 minutes (including cooling)
• Yield: 12 servings
• Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of this Butterscotch Cheesecake, featuring a buttery graham cracker crust, smooth butterscotch filling, and a crumbly topping. A show-stopping dessert that’s the perfect blend of sweetness and texture, perfect for any occasion.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

For the Cheesecake Filling:

16 ounces cream cheese, softened

1 cup butterscotch sauce

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

For the Buttery Crumble:

1 cup all-purpose flour

½ cup brown sugar

¼ cup unsalted butter, chilled and cubed

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Instructions

• Prepare the Crust:

  • Preheat your oven to 325°F (163°C).

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are fully coated with butter.

  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down tightly.

  • Bake for 8-10 minutes, or until the crust is golden and fragrant. Remove from the oven and let it cool while preparing the filling.

• Make the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

  • Add the butterscotch sauce and granulated sugar to the cream cheese, beating until fully incorporated.

  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  • Pour the cheesecake filling over the cooled graham cracker crust, smoothing it out evenly with a spatula.

• Prepare the Buttery Crumble:

  • In a small bowl, combine the all-purpose flour and brown sugar.

  • Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

• Top the Cheesecake:

  • Sprinkle the buttery crumble evenly over the top of the cheesecake filling.

• Bake the Cheesecake:

  • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly.

  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.

  • After 1 hour, transfer the cheesecake to the refrigerator to cool completely, for at least 4 hours or overnight.

• Serve:

  • Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Slice and enjoy!

Notes

Variations:

Butterscotch Swirl Cheesecake: Drizzle additional butterscotch sauce over the top of the cheesecake before baking and swirl it in with a knife.

Chocolate-Covered Butterscotch Cheesecake: Pour melted chocolate over the top before serving, or add chocolate shavings as a garnish.

Nuts in the Crumble: Add chopped pecans or walnuts to the crumble topping for extra texture and flavor.

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Reheating: Best served chilled, but if you prefer it at room temperature, let it sit out for 30 minutes before serving.

 

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert, Cheesecake
• Method: Baking
• Cuisine: American