Butterscotch Caramel Cheesecake
Indulge in the ultimate dessert decadence with this rich and creamy Butterscotch Caramel Cheesecake. Featuring a buttery graham cracker crust and a velvety cheesecake filling swirled with luscious butterscotch and caramel, this recipe is a celebration of sweet sophistication. The butterscotch is melted into the batter for a deep, toasty flavor, while a caramel drizzle and optional sprinkle of sea salt add a perfect balance of sweetness and a hint of savory. Baked to perfection in a water bath to ensure a crack-free surface, this cheesecake is then chilled for the ideal creamy texture. Ideal for special occasions or whenever you're craving an irresistible dessert, this show-stopping treat will have everyone asking for seconds.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 ml sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 grams butterscotch chips
- 60 ml heavy cream
- 120 ml caramel sauce, plus extra for drizzling
- 0.5 teaspoons sea salt (optional, for garnish)
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in during baking.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
In a large bowl, beat the cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the mixture, beating until fully incorporated.
Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix to avoid cracking during baking.
In a small microwave-safe bowl, melt the butterscotch chips and heavy cream together in 20-second increments, stirring after each, until smooth. Allow to cool slightly before folding into the cream cheese mixture.
Pour half of the cheesecake batter over the cooled crust in the pan. Drizzle 60 ml of caramel sauce over the batter, then top with the remaining batter, spreading evenly.
Prepare a water bath by placing the springform pan into a larger, deep baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan.
Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then, remove from the oven and water bath, and set on a wire rack to cool completely.
Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set.
Before serving, drizzle the top with additional caramel sauce and sprinkle with a pinch of sea salt if desired. Slice and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 38.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
