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Butterscotch Cheesecake Delight: A Decadent Dessert Recipe You’ll Love

This creamy Butterscotch Cheesecake features a buttery graham cracker crust, a rich filling, and a decadent butterscotch topping. It’s an impressive dessert perfect for any occasion, guaranteed to delight your guests and satisfy your cravings!

  • Total Time: 345 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon (optional)
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup butterscotch sauce (store-bought or homemade)
  • 1 cup butterscotch chips
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream (for garnish, optional)
  • Chopped pecans or walnuts (for garnish, optional)
  • Extra butterscotch sauce (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Mix well until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
  4. Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Add the granulated sugar and vanilla extract, beating until well combined.
  7. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  8. Mix in the sour cream and butterscotch sauce on low speed until smooth.
  9. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
  10. Tap the pan gently on the counter to release any air bubbles.
  11. Bake the cheesecake at 325°F (160°C) for about 55-65 minutes, until the edges are set and the center has a slight jiggle.
  12. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
  13. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  14. In a small saucepan over low heat, combine the butterscotch chips and heavy cream. Stir continuously until melted and smooth (about 5-7 minutes).
  15. Remove from heat and stir in the vanilla extract. Allow to cool slightly before drizzling over the chilled cheesecake.

Notes

  • For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
  • Feel free to customize the garnish with your favorite nuts or additional butterscotch sauce.
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes