Irresistible Butterscotch Cheesecake: A Rich and Creamy Dessert You’ll Love

Rich, creamy, and irresistibly indulgent, butterscotch cheesecake is the ultimate dessert that will steal the spotlight at any gathering. With its smooth caramel notes and buttery finish, this decadent treat offers a delightful twist on a classic favorite. Ready to discover what makes this cheesecake so unforgettable? Let’s dive in!

Description

Butterscotch cheesecake is a rich, golden celebration of creamy indulgence and nostalgic flavor. With its silky smooth filling swirled with deep, buttery butterscotch and nestled in a crisp graham cracker crust, each slice delivers a warm sigh of comfort. Imagine the aroma of caramelized sugar wafting through your kitchen as this beauty bakes to perfection, the scent deep and sweet like freshly spun maple candy or warm toffee melting on your tongue.

This is the kind of dessert that turns everyday gatherings into something memorable. It feels like a dessert from childhood dreams but elevated with the elegance of a classic New York-style cheesecake. One bite is enough to take you on a journey—the smooth cheesecake tang meets the velvety richness of homemade butterscotch, balanced by a slight crunch in the base and a cloud of whipped cream if you choose to crown it.

Why You’ll Love This Recipe

This butterscotch cheesecake recipe is both luxurious and surprisingly simple. It offers the balance of sweet and tangy, creamy and crunchy, making it a showstopping dessert that does not require difficult techniques. You can make this cheesecake a day in advance, letting the flavors meld together overnight for an even richer taste.

Whether you are serving it at a special dinner party or offering it as a sweet surprise during the holidays, this dessert brings both nostalgia and sophistication with every forkful. Plus, it is easily adaptable—you can top it with extra butterscotch drizzle, crushed nuts, or nothing at all for a beautifully minimalist finish.

Serving and Storage Tips

To serve, slice with a knife warmed under hot water and wiped dry between cuts for clean edges. This cheesecake is best served chilled and goes wonderfully with a dollop of whipped cream or a light dusting of sea salt.

Store leftovers tightly covered in the refrigerator for up to five days. For longer storage, slice and wrap individual pieces in plastic wrap followed by foil, then freeze for up to two months. Thaw slices in the refrigerator overnight before serving. If prepping ahead for an event, make it a day or two in advance and let the flavors fully develop in the fridge. It tastes even better the next day.

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 24 ounces cream cheese softened
• 1 cup brown sugar packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 3 tablespoons heavy cream
• 1 cup butterscotch chips

Equipment

• 9-inch springform pan
• Aluminum foil
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Heavy-bottom saucepan

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks. A tight wrap up the sides is key here since we’ll be baking this cheesecake in a water bath.
2. Step 2: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until it resembles wet sand, then press the mixture firmly into the bottom of the prepared pan. A flat-bottomed glass works well here. Bake for 10 minutes and let cool.
3. Step 3: In a large bowl, beat softened cream cheese and brown sugar until completely smooth. This may take about 2 to 3 minutes. Scraping down the sides often helps ensure a silky texture with no lumps.
4. Step 4: Add eggs one at a time, beating on low after each addition. This helps incorporate them gently and reduces the risk of overmixing which can cause cracking.
5. Step 5: Add vanilla and sour cream. Mix on low speed until just blended. Then sprinkle in the flour and pour in the heavy cream, mixing until smooth but not whipped.
6. Step 6: In a small saucepan over low heat, melt the butterscotch chips gently. Stir constantly and remove from heat once smooth. Let cool slightly—you want it pourable but not hot.
7. Step 7: Pour the cheesecake batter over the crust. Dollop the melted butterscotch over the surface and swirl gently using a skewer or knife. Do not over-swirl or it will blend instead of marbling.
8. Step 8: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan to create a water bath, about halfway up the sides of the cheesecake pan.
9. Step 9: Bake for 50 to 55 minutes until the center is set but still has a slight wobble. Turn off the oven, crack the door slightly, and allow the cheesecake to rest inside for 1 hour. This helps prevent the top from cracking due to sudden temperature changes.
10. Step 10: Remove from the water bath, place on a cooling rack, and let cool completely. Then refrigerate for at least 4 hours, or better yet, overnight. This chilling time allows it to firm up and the flavors to really settle into something special.

Nutrition per serving

Recipe Notes

For best texture, always bring cream cheese and eggs to room temperature before mixing. If you want to take it a step further, make your own butterscotch from scratch using brown sugar, butter, and cream for a deeply caramelized flavor.

FAQ

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