If you’re looking for a dessert that’s both indulgent and comforting, let me tell you about my creamy butterscotch cheesecake with a buttery crumble topping! This cheesecake is truly a showstopper—rich, velvety, and just sweet enough to satisfy your sweet tooth without being overwhelming. I remember the first time I made this for a family gathering; everyone was raving about it! The buttery crumble on top adds a delightful texture that perfectly complements the smooth cheesecake. It’s like a warm hug for your taste buds! Whether it’s a special occasion or just a simple weeknight treat, this recipe is sure to impress your family and friends. Trust me, once you try it, you’ll be hooked!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• For the cheesecake:
  • 2 cups cream cheese, softened to room temperature
  • 1 cup packed brown sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butterscotch sauce

How to Prepare Instructions

1. First things first, preheat your oven to 325°F (160°C). This is crucial because we want our cheesecake to bake evenly and beautifully.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined and crumbly. Then, press this mixture firmly into the bottom of a 9-inch springform pan. You want a nice, even layer, so don’t be shy about using your fingers or the back of a measuring cup!
3. Now, let’s make the cheesecake filling! In a large bowl, beat the softened cream cheese and brown sugar together until it’s super smooth and creamy. This will take a few minutes, so just keep mixing until you see no lumps.
4. Next, add in the sour cream, eggs, vanilla extract, and butterscotch sauce. Mix until everything is perfectly blended. It should be a luscious, thick batter that makes your mouth water just looking at it!
5. Pour the cheesecake mixture over the crust in your springform pan. Make sure it’s evenly distributed. Then, it’s time to bake! Pop it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle.
6. Once baked, let it cool in the pan for about 30 minutes. Then, refrigerate it for at least 4 hours (or overnight if you can wait!). This chilling time is essential for the flavors to meld and the texture to firm up beautifully.
7. Before serving, drizzle a little more butterscotch sauce on top for that extra indulgence. Enjoy every creamy, dreamy bite!

Why You’ll Love This Recipe

• Rich and creamy texture that melts in your mouth
• Easy to make, with simple steps that anyone can follow
• Flavorful and satisfying, with that perfect balance of sweetness
• Perfect for special occasions like birthdays or holidays—everyone will be impressed!
• Family-friendly dessert that kids and adults alike can’t resist

Tips for Success

To ensure your creamy butterscotch cheesecake turns out perfectly, here are my top tips! First, make sure your cream cheese is at room temperature before mixing. This helps achieve that ultra-smooth texture we all love. When you’re combining the ingredients, don’t overmix the batter; just blend until everything is combined to avoid incorporating too much air, which can cause cracks.

For the best results, let your cheesecake cool in the pan for about 30 minutes before transferring it to the fridge. This helps it set properly. And remember, the longer you chill it, the better it tastes! If you can, let it sit overnight—trust me, the flavors will deepen, and the texture will be heavenly. Lastly, don’t forget that drizzle of butterscotch sauce on top right before serving; it adds that extra touch of decadence!

Variations

One of the best things about this creamy butterscotch cheesecake is how versatile it can be! If you want to switch things up, consider adding a layer of chocolate ganache on top for a rich twist. Or, how about blending in some crushed toffee bits into the cheesecake batter for an extra crunch? Yum!

If you’re feeling fruity, a layer of caramelized apples or pears on top could add a delightful contrast to the butterscotch. You can also experiment with different crusts—try using crushed Oreos or almond flour for a gluten-free option. And, for a seasonal treat, add a sprinkle of pumpkin spice or cinnamon to the batter for a warm, cozy flavor. The possibilities are endless, so let your creativity shine!

Storage & Reheating Instructions

Storing your creamy butterscotch cheesecake is super easy! First, make sure it’s completely cooled before you cover it. I like to wrap it tightly in plastic wrap or foil to keep it fresh and protect it from any funky fridge odors. You can keep it in the refrigerator for up to 5 days, but trust me, it probably won’t last that long because it’s just so delicious!

If you find yourself with leftovers (lucky you!), you can also freeze slices for up to 2 months. Just wrap each slice in plastic wrap and then place them in an airtight container. When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw in the fridge overnight. No reheating is necessary—this cheesecake is best served chilled, so just grab a fork and dig in!

Nutritional Information

Here’s the estimated nutritional information for one slice of my creamy butterscotch cheesecake with a buttery crumble recipe. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this will give you a good idea:

• Calories: 350
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 200mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 25g
• Protein: 5g

These delicious slices are definitely a treat, so enjoy every bite! Just remember to balance it out with some healthy choices throughout the day.

FAQ Section

Can I use a different type of sugar in this recipe?
Absolutely! While I love using brown sugar for that rich flavor, you can substitute it with granulated sugar if you prefer. Just keep in mind that this might slightly change the flavor profile, but it’ll still be delicious!

What can I do if my cheesecake cracks?
Cracks can happen, but don’t worry! To prevent this, make sure not to overmix the batter and avoid baking at too high a temperature. If you do end up with cracks, a drizzle of butterscotch sauce or a dollop of whipped cream can help hide them and still make your cheesecake look gorgeous!

How long should I chill the cheesecake?
For the best texture and flavor, I recommend chilling your creamy butterscotch cheesecake for at least 4 hours, but overnight is even better! The longer it sits, the more the flavors meld together, resulting in a truly decadent dessert.

Can I make this cheesecake ahead of time?
Definitely! This cheesecake is perfect for making in advance. You can prepare it up to two days ahead of time and keep it stored in the refrigerator. Just add the butterscotch sauce right before serving to keep it fresh and irresistible!

Is it possible to make this cheesecake gluten-free?
Yes! To make this creamy butterscotch cheesecake gluten-free, simply swap the graham cracker crumbs for gluten-free crumbs or crushed nuts. It’s a fantastic way to cater to gluten-sensitive friends and family while still enjoying all that rich, creamy goodness!

Creamy Butterscotch Cheesecake with 7 Delightful Tips

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• Author: Julia marin
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy butterscotch cheesecake with a buttery crumble topping.

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Ingredients

Scale 1x2x3x

• For the crust: 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• For the cheesecake: 2 cups cream cheese, softened
• 1 cup brown sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butterscotch sauce

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Instructions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
3. In another bowl, beat cream cheese and brown sugar until smooth.
4. Add sour cream, eggs, vanilla, and butterscotch sauce. Mix until well combined.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Bake for 50-60 minutes or until set.
7. Let cool, then refrigerate for at least 4 hours.
8. Top with additional butterscotch sauce before serving.

Notes

• Use room temperature cream cheese for a smoother texture.
• Chill the cheesecake overnight for best results.
• Adjust the sweetness by varying the amount of brown sugar.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: creamy butterscotch cheesecake, buttery crumble recipe