Butterscotch Cheesecake with a Buttery Crumble

Introduction

When you think of indulgent desserts, cheesecake often comes to mind. It’s rich, creamy, and endlessly versatile. But when you pair it with the deep caramel notes of butterscotch and top it all off with a buttery crumble, you’ve got a dessert that stands in a league of its own. This butterscotch cheesecake recipe is not only delicious but also achievable for home bakers who want a dessert that looks bakery-worthy but can be made in their own kitchen. With its golden crust, velvety filling, and crunchy crumble topping, this cheesecake delivers multiple textures and flavors in every bite.

My recipe story

The inspiration for this recipe came from my grandmother’s butterscotch pudding. She always made it from scratch, with brown sugar, butter, and cream bubbling away on the stove until it reached perfection. That sweet memory inspired me to bring butterscotch into a dessert that feels a bit more modern and celebratory. Cheesecake felt like the perfect partner. I experimented with the flavors until I found the right balance: a classic graham cracker crust, a butterscotch swirl baked into the cheesecake filling, and a buttery crumble sprinkled on top for contrast. The result is a dessert that feels nostalgic yet new—a little slice of joy that reminds me of family gatherings, yet always impresses guests.

Ingredient breakdown

The crust is made from graham cracker crumbs, melted butter, and sugar. This classic combination creates a base that’s firm enough to hold the filling while still providing that crumbly, buttery texture we all love. The melted butter binds the crumbs together, and a touch of sugar sweetens it just right.

The filling is where the magic happens. Cream cheese is the star, lending its signature tang and creaminess. Eggs provide structure, while sugar and vanilla add sweetness and depth. The butterscotch component comes from a homemade sauce prepared with brown sugar, butter, and cream, which is swirled into the cheesecake before baking. This ensures every slice has ribbons of caramelized butterscotch flavor. Finally, a crumbly topping made with flour, butter, and sugar bakes into a golden crust on top, adding that final flourish of texture and flavor.

Equipment you’ll need

• 9-inch springform pan
• Mixing bowls (various sizes)
• Hand or stand mixer
• Rubber spatula
• Saucepan (for butterscotch)
• Measuring cups and spoons
• Cooling rack
• Oven thermometer (optional, for accuracy)

Step-by-step directions

Step 1: Prepare the crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan, making sure it’s evenly packed. Bake at 325°F (160°C) for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the butterscotch sauce
In a saucepan over medium heat, melt butter and brown sugar together, stirring until the mixture bubbles and thickens slightly. Slowly whisk in heavy cream until smooth and glossy. Remove from heat and allow it to cool slightly before swirling into the cheesecake filling.

Step 3: Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar and vanilla extract, mixing until well incorporated. Beat in eggs one at a time, ensuring each is fully combined before adding the next. Pour half of the mixture over the cooled crust, drizzle half of the butterscotch sauce over it, then top with the remaining cheesecake batter. Swirl gently with a knife for a marbled effect, then drizzle the remaining butterscotch on top.

Step 4: Bake the cheesecake
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan (a water bath helps prevent cracks). Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 5: Add the crumble topping
While the cheesecake cools, prepare the crumble by mixing flour, butter, and sugar until coarse crumbs form. Spread the crumble on a baking sheet and bake at 350°F (175°C) for about 15 minutes, or until golden brown. Once cooled, sprinkle generously over the chilled cheesecake.

Step 6: Chill and serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set. Remove from the springform pan, garnish with extra butterscotch drizzle if desired, and slice to serve.

Variations & substitutions

You can substitute the graham cracker crust with crushed shortbread cookies or gingersnaps for a spiced variation. If you prefer a nutty base, add finely chopped pecans or almonds to the crust mixture. For the butterscotch swirl, store-bought caramel sauce can be used in a pinch, although homemade always delivers richer flavor. Chocolate lovers may enjoy drizzling melted chocolate over the top or even swirling chocolate sauce into the filling along with the butterscotch. To make it more festive, sprinkle toasted coconut or crushed toffee bits over the crumble topping before serving.

Storage, freezing & make-ahead

This cheesecake stores beautifully. Keep leftovers covered in the refrigerator for up to 5 days. If you’d like to make it ahead, prepare the cheesecake up to two days before serving and store it in the fridge. The crumble topping can be baked separately and stored in an airtight container at room temperature, then sprinkled on just before serving to keep it crisp. For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Serving ideas & pairings

This cheesecake pairs beautifully with coffee or espresso for a rich after-dinner treat. It also complements dessert wines like a late-harvest Riesling or a sweet sherry. For a festive touch, serve slices with whipped cream and a drizzle of extra butterscotch sauce. If you want to balance the sweetness, pair it with fresh fruit such as sliced strawberries or roasted pears. For a cozy autumn vibe, sprinkle cinnamon or nutmeg lightly over the top before serving.

FAQ

Can I use store-bought butterscotch sauce?
Yes, but homemade has a richer, deeper flavor. If you’re short on time, a good-quality jarred sauce will work.

How do I prevent my cheesecake from cracking?
Use a water bath, avoid overmixing, and let the cheesecake cool gradually in the oven before refrigerating.

Can I make this gluten-free?
Absolutely. Use gluten-free graham crackers or cookies for the crust, and the rest of the recipe is naturally gluten-free.

What’s the best way to cut cheesecake neatly?
Dip a sharp knife into hot water, wipe it dry, and slice. Repeat between cuts for clean, sharp slices.

Can I make mini cheesecakes with this recipe?
Yes! Divide the crust and filling into muffin tins lined with cupcake liners. Bake for about 20 minutes and top with crumble afterward.

Final thoughts

This butterscotch cheesecake with a buttery crumble is more than just a dessert—it’s a celebration of flavor and texture. From the crisp crust to the silky filling and the golden crumble topping, every layer brings something special to the table. Whether you’re making it for a holiday dinner, a birthday, or simply to treat yourself, this cheesecake will not disappoint. It’s the kind of dessert that makes people pause mid-bite, savoring every flavor. Give this recipe a try, and you’ll find yourself coming back to it time and time again.

Butterscotch Cheesecake with a Buttery Crumble

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• Author: Sarah White
• Total Time: 1 hour 30 minutes plus chilling
• Yield: 12 serving
• Diet: Vegetarian

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Description

A rich, creamy cheesecake layered with sweet butterscotch and topped with a buttery crumble crust. Perfect for an indulgent dessert.

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 3 (8 oz) packages cream cheese, softened
• 1 cup light brown sugar, packed

• 3 large eggs

• 1 teaspoon vanilla extract
• 1/2 cup sour cream

• 1/2 cup butterscotch chips, melted and slightly cooled

• Whipped cream, for serving (optional)
• Extra butterscotch sauce, for drizzling (optional)
  

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Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the pan to form the crust. Bake for 10 minutes, then cool slightly.

3. In a large bowl, beat cream cheese and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.

4. Fold in melted butterscotch chips until evenly incorporated. Pour the batter over the crust and smooth the top.
5. Bake for 50–60 minutes or until the center is just set and slightly wobbly. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.

6. Remove from oven and refrigerate for at least 4 hours or overnight before slicing.

7. Top with whipped cream, extra crumble, and butterscotch drizzle before serving, if desired.
   

Notes

For a stronger butterscotch flavor, add 1 tablespoon butterscotch schnapps to the filling. Store leftovers covered in the refrigerator for up to 4 days.

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