Description
A rich and creamy butterscotch cheesecake with a buttery crumble topping.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese and brown sugar until smooth.
- Add sour cream, eggs, vanilla, and butterscotch sauce. Mix until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours.
- 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