Description
This rich and creamy Butterscotch Cheesecake combines a buttery graham cracker crust with a luscious cream cheese filling infused with sweet butterscotch sauce. The cheesecake is topped with a crumbly brown sugar and cinnamon streusel baked on top, creating a perfect balance of textures and flavors. Ideal for special occasions or indulgent desserts, this cheesecake is sure to impress with its smooth, comforting taste and decadent butterscotch drizzle.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ¾ cup brown sugar
- ¼ cup butterscotch sauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon cornstarch
Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon cinnamon (optional)
Garnish
- Extra butterscotch sauce for drizzling
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the mixture is evenly moistened.
- Form the crust: Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
- Bake the crust: Bake the crust in a preheated oven at 325°F (163°C) for 8-10 minutes until set. Remove and let cool completely.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with brown sugar until the mixture is smooth and creamy with no lumps.
- Add flavorings: Incorporate butterscotch sauce, vanilla extract, and sour cream into the cream cheese mixture, stirring well to combine all ingredients.
- Incorporate eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
- Add cornstarch: Gently fold in the cornstarch to stabilize the cheesecake batter without overmixing.
- Pour filling over crust: Pour the prepared cheesecake batter evenly over the cooled graham cracker crust.
- Bake cheesecake: Place the pan back into the oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
- Prepare topping: While the cheesecake bakes, mix the flour, brown sugar, melted butter, and optional cinnamon together until crumbly to form the streusel topping.
- Add topping to cheesecake: Sprinkle the crumbly topping evenly over the cheesecake during the last 15 minutes of baking to add a sweet, crunchy layer.
- Cool in oven: When baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill: After the oven cooling step, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight for full set and flavor development.
- Garnish and serve: Before serving, drizzle extra butterscotch sauce over the top for added sweetness and presentation. Slice and enjoy your decadent butterscotch cheesecake!
Notes
- Use room temperature cream cheese for a smoother batter without lumps.
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure a creamy texture.
- Allow the cheesecake to cool slowly in the oven to reduce cracking on the surface.
- Chilling overnight improves the texture and flavor of the cheesecake significantly.
- The cinnamon in the topping is optional but adds a warm depth of flavor.
- Use a water bath or place a pan of water in the oven if desired to minimize cracking, though this recipe manages well without one.
- Drizzling extra butterscotch sauce enhances the richness but can be adjusted to taste.
