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Rich Butterscotch Cheesecake
Sarah namedy

Butterscotch Cheesecake

A rich and creamy Butterscotch Cheesecake with a buttery cookie crust, velvety butterscotch-infused filling, and a glossy butterscotch topping. Perfect for holidays, gatherings, or any time you crave indulgence.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup butterscotch chips, melted
  • 3 tbsp butterscotch pudding mix
  • 1 1/2 cups crushed graham crackers or Oreos
  • 1/4 cup brown sugar (for crust)
  • 1/3 cup melted butter
  • 1/2 cup heavy cream (for topping)
  • 1 cup butterscotch chips (for topping)
  • 1 tsp vanilla extract (for topping)
  • 1 pinch salt (for topping)

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • roasting pan (for water bath)
  • Saucepan
  • Oven

Method
 

  1. Preheat the oven to 325°F (163°C). Mix crushed graham crackers or Oreos with melted butter and brown sugar until combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
  2. In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract, sour cream, and heavy cream.
  3. Melt butterscotch chips in 20-second microwave intervals, stirring between each until smooth. Let cool slightly and fold into the batter with butterscotch pudding mix.
  4. Pour the batter over the cooled crust. Wrap the pan in foil and set it in a water bath. Bake for 60–70 minutes, until edges are set but center is slightly jiggly. Let rest in the turned-off oven for 30 minutes.
  5. Heat heavy cream in a saucepan over low heat. Add butterscotch chips and stir until melted. Remove from heat and stir in vanilla and salt. Let cool slightly.
  6. Pour the butterscotch topping over the cooled cheesecake. Refrigerate for at least 4 hours, preferably overnight.
  7. Run a knife around the pan, release the cheesecake, slice, and serve with an extra drizzle of butterscotch sauce if desired.

Notes

Use room-temperature ingredients for a smooth batter. For a neat slice, warm your knife under hot water before cutting. Chill overnight for best texture. Garnish with whipped cream or crushed toffee bits for extra flair.