Description
A rich, creamy cheesecake layered with sweet butterscotch and topped with a buttery crumble crust. Perfect for an indulgent dessert.
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)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 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.
- 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.
- Fold in melted butterscotch chips until evenly incorporated. Pour the batter over the crust and smooth the top.
- 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.
- Remove from oven and refrigerate for at least 4 hours or overnight before slicing.
- 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