Indulge in a dessert that’s both decadently rich and irresistibly comforting with this Creamy Butterscotch Cheesecake, crowned with a buttery crumble topping. This cheesecake marries the velvety smoothness of cream cheese with the warm, caramel-like sweetness of butterscotch, creating a luxurious treat that’s sure to satisfy your sweet tooth. The buttery crumble topping adds a delightful crunch, providing the perfect contrast to the creamy filling. Whether you’re hosting a special celebration or simply craving a little extra sweetness, this cheesecake promises to be the star of your dessert spread, offering a taste of pure bliss in every bite.
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Butterscotch Sauce:
1 cup brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsalted butter, cold and cut into cubes
Directions:
Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake mixture over the cooled crust.
Prepare the Butterscotch Sauce:
In a small saucepan, combine the brown sugar, heavy cream, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the vanilla extract.
Let the sauce cool slightly before drizzling over the cheesecake layer.
Make the Crumble Topping:
In a small bowl, combine the flour, granulated sugar, and brown sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the butterscotch sauce.
Bake:
Bake for 55-65 minutes, or until the center is set and the edges are lightly browned.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Garnish:
Garnish the cheesecake with additional butterscotch sauce and crumbled topping before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes + chilling time
Kcal: 450 kcal | Servings: 12 servings
