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Butterscotch Cheesecake

This rich and creamy butterscotch cheesecake is an indulgent dessert that combines caramelized sweetness with a crispy crust, perfect for any occasion.
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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.