Butterscotch Cheesecake

Nutriscore Rating: 37/100

Indulge in the irresistible decadence of this Butterscotch Cheesecake, a show-stopping dessert that combines rich creaminess with the buttery sweetness of homemade butterscotch. Featuring a graham cracker crust with just the right amount of crunch, the luscious cheesecake filling is infused with velvety cream cheese, a hint of vanilla, and melty butterscotch chips for bursts of caramel-like flavor in every bite. Topped with a silky, caramelized butterscotch sauce, this dessert is as visually stunning as it is delicious. Perfect for special occasions or as the ultimate treat, this cheesecake impresses with its balanced sweetness, smooth texture, and flawless presentation. Make it ahead for easier entertaining—just slice, drizzle, and watch as your guests savor every bite. Keywords: butterscotch cheesecake recipe, homemade cheesecake, creamy dessert, graham cracker crust, butterscotch sauce.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter (melted)
• 2 tablespoons Granulated sugar (for crust)
• 24 ounces Cream cheese (softened)
• 1 cup Light brown sugar
• 0.25 cup Granulated sugar (for filling)
• 4 Eggs
• 0.5 cup Heavy cream
• 2 teaspoons Vanilla extract
• 1 cup Butterscotch chips
• 0.5 cup Heavy cream (for butterscotch sauce)
• 0.5 cup Light brown sugar (for sauce)
• 2 tablespoons Unsalted butter (for sauce)
• 1 teaspoon Vanilla extract (for sauce)

📝 Instructions

15 steps

1. Preheat oven to 325°F (163°C).

2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the texture resembles wet sand.

3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.

5. Add light brown sugar and granulated sugar to the cream cheese and mix until well combined.

6. Add eggs one at a time, mixing well after each addition.

7. Pour in the heavy cream and vanilla extract, and mix until the batter is smooth.

8. Fold in the butterscotch chips using a spatula.

9. Pour the batter over the prepared crust, smoothing the top with a spatula.

10. Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the center is slightly jiggly but set.

11. Turn off the oven, crack the oven door, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracks.

12. Remove the cheesecake from the oven and cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

13. To make the butterscotch sauce, combine heavy cream, light brown sugar, and butter in a small saucepan over medium heat. Bring to a gentle boil, stirring constantly until the sugar is dissolved and the mixture thickens slightly.

14. Remove the saucepan from heat and stir in the vanilla extract. Allow the sauce to cool to room temperature.

15. Before serving, drizzle the butterscotch sauce over the chilled cheesecake. Slice and enjoy!

Nutrition Facts

1 serving (169.2g)

Calories		638
% Daily Value*
Total Fat		41.5 g	53%
	Saturated Fat	24.2 g	121%
	Polyunsaturated Fat	0.0 g
Cholesterol		167 mg	56%
Sodium		365 mg	16%
Total Carbohydrate		59.9 g	22%
	Dietary Fiber	0.7 g	2%
	Total Sugars	47.4 g
Protein		7.3 g	15%
Vitamin D		0.5 mcg	2%
Calcium		98 mg	8%
Iron		1.2 mg	7%
Potassium		150 mg	3%

*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.

Source of Calories

Fat: 4482 cal (58.1%%)

Protein: 352 cal (4.6%%)

Carbs: 2875 cal (37.3%%)