Description
This rich and creamy Butterscotch Cheesecake is the ultimate indulgent dessert. With a buttery graham cracker crust, silky butterscotch-infused filling, and a smooth ganache topping, it’s perfect for special occasions, dinner parties, or a weekend treat.
Ingredients
For the crust:
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1¾ cups (235g) graham cracker crumbs
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2 tablespoons (26g) sugar
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6 tablespoons (84g) unsalted butter, melted
For the cheesecake filling:
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24 oz (678g) cream cheese, room temperature
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1 cup (144g) light brown sugar, packed
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3 tablespoons (24g) all-purpose flour
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¾ cup (173g) sour cream
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1 tablespoon vanilla extract
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4 large eggs
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1 cup (175g) butterscotch chips, melted and cooled
For the topping:
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½ cup (87g) butterscotch chips
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3 tablespoons (45ml) heavy cream
Instructions
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Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
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Combine crust ingredients, press into pan, and bake for 10 minutes. Cool slightly.
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Beat cream cheese until smooth. Add brown sugar and flour, then mix in sour cream and vanilla.
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Add eggs one at a time, mixing on low. Stir in melted butterscotch chips.
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Pour batter into crust. Place pan in a water bath and bake for 1 hour 30 minutes.
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Cool in oven (door closed) for 30 minutes, then 30 minutes more with door ajar. Refrigerate for 5 hours or overnight.
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Melt topping ingredients together and spread over chilled cheesecake.
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Decorate with whipped cream and extra butterscotch if desired.
Notes
Use room-temperature ingredients for a smoother batter.
Do not skip the water bath—it prevents cracking.
Avoid overmixing to keep air bubbles out of the batter.
Cool gradually to help the cheesecake set properly.
Chill overnight for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices