Butterscotch Cheesecake

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Delicious butterscotch cheesecake slices on a plate with caramel drizzle

A warm, sun-drenched alley in Mumbai meets a neon diner in Brooklyn — that’s the vibe this butterscotch cheesecake walks in with. It’s rich, streetwise, and a little nostalgic, like a dessert you’d discover from a traveler who knows how to charm flavor out of every corner of the globe.

Why make this recipe
Because life needs a dessert that tastes like a festival: caramelized sweetness, creamy indulgence, and a crust that snaps like a drumbeat. This butterscotch cheesecake steals the show at potlucks, dinner parties, and midnight kitchen confessions.

How to make Butterscotch Cheesecake

Ingredients:

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup butterscotch chips, melted
  • 3 tbsp butterscotch pudding mix
  • 1 1/2 cups crushed graham crackers or Oreos
  • 1/4 cup brown sugar (for crust)
  • 1/3 cup melted butter
  • 1/2 cup heavy cream (for topping)
  • 1 cup butterscotch chips (for topping)
  • 1 tsp vanilla extract (for topping)
  • 1 pinch salt (for topping)

Directions:

  1. Preheat the oven to 325°F (163°C). Mix crushed graham crackers or Oreos with melted butter and brown sugar until combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
  2. In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract, sour cream, and heavy cream.
  3. Melt butterscotch chips in 20-second microwave intervals, stirring between each until smooth. Let cool slightly and fold into the batter with butterscotch pudding mix.
  4. Pour the batter over the cooled crust. Wrap the pan in foil and set it in a water bath. Bake for 60–70 minutes, until edges are set but center is slightly jiggly. Let rest in the turned-off oven for 30 minutes.
  5. Heat heavy cream in a saucepan over low heat. Add butterscotch chips and stir until melted. Remove from heat and stir in vanilla and salt. Let cool slightly.
  6. Pour the butterscotch topping over the cooled cheesecake. Refrigerate for at least 4 hours, preferably overnight.
  7. Run a knife around the pan, release the cheesecake, slice, and serve with an extra drizzle of butterscotch sauce if desired.

How to serve Butterscotch Cheesecake
Slice with a hot, clean knife for glossy, cinema-worthy pieces. Serve chilled on small plates with a scattering of toasted pecans, a dollop of whipped cream, or a sprinkle of flaky sea salt for contrast. Pair with a bold espresso or a glass of dessert wine to accentuate the toasty butterscotch notes.

How to store Butterscotch Cheesecake
Refrigerate in an airtight container for up to 5 days. For longer life, wrap tightly in plastic and then foil, and freeze for up to 2 months; thaw overnight in the fridge before serving. Leftover sauce keeps in a jar in the fridge for 1–2 weeks — warm gently before using.

Tips to make Butterscotch Cheesecake

  • Room temperature cream cheese makes for a silky batter; beat until smooth to avoid lumps.
  • Don’t overbake — the center should still wobble slightly; it will set as it cools.
  • The water bath is your friend: it prevents cracks and gives you that glossy, even top.
  • If your butterscotch chips seize while melting, stir in a teaspoon of cream to smooth them out.
  • For perfect slices, chill the cheesecake thoroughly and wipe the knife clean between cuts.

Variations (if any)

  • Salted Butterscotch: Sprinkle flaky sea salt over the topping for a savory contrast.
  • Nut Crunch: Mix chopped toasted pecans or almonds into the crust or sprinkle on top.
  • Oreo Base: Use crushed Oreos for a chocolatey twist on the classic graham crust.
  • Mini Cheesecakes: Bake in a muffin tin lined with cupcake liners for portable, party-ready bites.

FAQs
Q: Can I make this without a water bath?
A: You can, but the water bath helps prevent cracks and creates a creamier texture. If skipping it, bake on the middle rack and avoid overbaking; cool the oven gradually for better results.

Q: How do I prevent my cheesecake from cracking?
A: Avoid overmixing, don’t overbake, and cool the cheesecake inside the oven with the door cracked for 30–60 minutes before moving it to the counter. The water bath also helps maintain even temperature.

Q: Can I use a no-bake approach?
A: You could make a no-bake butterscotch cheesecake using gelatin or extra pudding mix and chilling overnight, but it will be lighter and less dense than this baked version.

Q: Is there a gluten-free option?
A: Yes — swap the graham crackers or Oreos for a certified gluten-free cookie or crushed nuts to make the crust gluten-free.

Q: Why add pudding mix?
A: The butterscotch pudding mix amplifies the flavor and helps stabilize the filling without changing that classic creamy cheesecake mouthfeel.

Conclusion

If you want a deeper dive into butterscotch cheesecake techniques and inspiration, this version from The Best Butterscotch Cheesecake – Pastry Chef Online is a lovely companion to this recipe. For a loaded, over-the-top take that celebrates extra drizzles and toppings, see Loaded Butterscotch Cheesecake | Life Love and Sugar.

Butterscotch Cheesecake

This rich and creamy butterscotch cheesecake is an indulgent dessert that combines caramelized sweetness with a crispy crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups crushed graham crackers or Oreos Use for a flavorful base
  • 0.25 cups brown sugar For the crust
  • 0.33 cups melted butter
Filling Ingredients
  • 24 oz cream cheese, softened Ensure it's at room temperature
  • 0.75 cups granulated sugar
  • 0.5 cups brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract For the filling
  • 1 cup sour cream
  • 0.5 cups heavy cream
  • 1 cup butterscotch chips, melted Melt in intervals
  • 3 tbsp butterscotch pudding mix Enhances flavor and texture
Topping Ingredients
  • 0.5 cups heavy cream For topping
  • 1 cup butterscotch chips For topping
  • 1 tsp vanilla extract For topping
  • 1 pinch salt For topping

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Mix crushed graham crackers or Oreos with melted butter and brown sugar until combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
Filling
  1. In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in vanilla extract, sour cream, and heavy cream.
  4. Melt butterscotch chips in 20-second intervals in the microwave, stirring in between, until smooth. Let cool slightly and fold into the batter with butterscotch pudding mix.
Baking
  1. Pour the batter over the cooled crust.
  2. Wrap the pan in foil and set it in a water bath.
  3. Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.
  4. Let the cheesecake rest in the turned-off oven for 30 minutes.
Topping
  1. Heat heavy cream in a saucepan over low heat.
  2. Add butterscotch chips and stir until melted. Remove from heat and stir in vanilla and salt. Let cool slightly.
  3. Pour the butterscotch topping over the cooled cheesecake.
Serving
  1. Refrigerate for at least 4 hours, preferably overnight.
  2. Run a knife around the pan, release the cheesecake, slice, and serve with an extra drizzle of butterscotch sauce if desired.

Notes

For best results, use room temperature cream cheese and ensure the water bath is properly set up to avoid cracks. Serve chilled with toasted pecans or whipped cream.