Creamy Butterscotch Cheesecake – An Irresistible Fall Dessert
If you’re looking for the ultimate creamy, decadent dessert, this Butterscotch Cheesecake is a must-try! With a smooth cheesecake filling, homemade butterscotch sauce, and a buttery crumble topping, this dessert is the perfect indulgence for any occasion. Whether you’re craving a fall cheesecake, a classic cheesecake with a twist, or an easy cheesecake dessert for family gatherings, this recipe is sure to impress!
What is Butterscotch Cheesecake?
This butterscotch cheesecake is a rich and creamy baked cheesecake infused with the deep, caramelized flavors of homemade butterscotch. The filling is silky smooth, while the buttery crumble on top adds the perfect crunch. It’s a fantastic fall dessert, but it’s so delicious you’ll want to make it all year round!
Ingredients for Butterscotch Cheesecake
To make this homemade butterscotch cheesecake, you’ll need:
For the Crust:
- Graham Cracker Crumbs: 1 ½ cups (or crushed digestive biscuits)
- Melted Butter: ½ cup (unsalted, for a rich base)
- Brown Sugar: 2 tablespoons (adds a hint of caramel flavor)
For the Cheesecake Filling:
- Cream Cheese: 16 ounces (room temperature for a smooth texture)
- Brown Sugar: ¾ cup (for deep butterscotch flavor)
- Eggs: 3 large (room temperature)
- Heavy Cream: ½ cup (for extra creaminess)
- Vanilla Extract: 1 teaspoon (enhances flavor)
- Cornstarch or Flour: 1 tablespoon (helps prevent cracking)
For the Homemade Butterscotch Sauce:
- Butter: ¼ cup (unsalted)
- Brown Sugar: ½ cup (packed)
- Heavy Cream: ½ cup (adds richness)
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon (balances sweetness)
For the Crumble Topping:
- Flour: ½ cup
- Brown Sugar: ¼ cup
- Butter: ¼ cup, melted
- Cinnamon: ½ teaspoon (optional, for extra warmth)
Kitchen Equipment Needed
For this classic cheesecake recipe, gather the following tools:
- Springform Pan (9-inch) – for easy release
- Mixing Bowls – for combining ingredients
- Hand Mixer or Stand Mixer – for a smooth cheesecake filling
- Spatula – for spreading and smoothing the batter
- Saucepan – for making homemade butterscotch sauce
- Baking Sheet – to place under the cheesecake for water bath protection
- Cooling Rack – for proper cooling before refrigeration
How to Make Butterscotch Cheesecake
Follow these simple steps to bake the perfect cheesecake dessert:
Step 1: Prepare the Crust
- Preheat the Oven: Set to 325°F (163°C) and grease a 9-inch springform pan.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan.
- Pre-Bake: Bake for 8 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese & Sugar: In a large bowl, beat cream cheese and brown sugar until smooth.
- Add the Eggs: Mix in eggs one at a time, beating just until incorporated.
- Stir in the Heavy Cream, Vanilla, and Cornstarch: Mix until smooth and creamy.
- Pour Over the Crust: Spread the batter evenly over the cooled crust.
Step 3: Bake the Cheesecake
- Use a Water Bath (Optional): Wrap the bottom of the springform pan in foil and place it in a roasting pan with 1 inch of water.
- Bake: Bake for 50-55 minutes, until the center is slightly jiggly but set.
- Cool Gradually: Turn off the oven, crack the door, and let the cheesecake sit for 1 hour before transferring to the fridge.
Step 4: Make the Homemade Butterscotch Sauce
- Melt Butter & Brown Sugar: In a saucepan over medium heat, melt butter and brown sugar, stirring until smooth.
- Add Heavy Cream & Vanilla: Stir in heavy cream, vanilla, and salt. Let simmer for 2-3 minutes, then remove from heat.
Step 5: Prepare the Crumble Topping
- Mix the Crumble Ingredients: In a bowl, combine flour, brown sugar, melted butter, and cinnamon until crumbly.
- Bake the Crumble: Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden brown.
Step 6: Assemble the Cheesecake
- Drizzle Butterscotch Sauce: Once the cheesecake is chilled, drizzle with warm butterscotch sauce.
- Sprinkle with Crumble: Add the buttery crumble topping for an extra crunch.
- Slice & Serve: Enjoy a rich, creamy, and flavorful cheesecake!
Tips for the Best Cheesecake Filling
- Use Room Temperature Ingredients: This ensures a smooth, lump-free batter.
- Don’t Overmix the Eggs: Mix gently to prevent too much air from creating cracks.
- Bake in a Water Bath: Helps keep the cheesecake moist and prevents cracking.
- Chill Before Serving: Refrigerate for at least 4 hours, or overnight for the best texture.
Common Mistakes to Avoid
- Skipping the Pre-Baked Crust: This step prevents a soggy bottom.
- Overbaking the Cheesecake: The center should still have a slight jiggle when done.
- Rushing the Cooling Process: Cooling slowly prevents cracks from forming.
Serving and Presentation Ideas
This butterscotch cheesecake pairs well with:
- Whipped Cream: A light, airy contrast to the rich cheesecake.
- Extra Butterscotch Drizzle: Serve with a warm drizzle for added indulgence.
- Chopped Nuts (Pecans or Walnuts): Adds crunch and enhances the fall flavors.
- A Cup of Coffee or Tea: A perfect pairing for a cozy dessert experience.
Storage and Freezing Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating Butterscotch Sauce: Warm in the microwave for 10-15 seconds before drizzling.
Variations and Flavor Enhancements
- Salted Butterscotch Cheesecake: Add a pinch of sea salt for a sweet & salty contrast.
- Chocolate Swirl Cheesecake: Drizzle melted chocolate over the cheesecake before baking.
- Pumpkin Butterscotch Cheesecake: Mix in ½ cup pumpkin purée for a fall twist.
FAQ About Butterscotch Cheesecake
- Can I use store-bought butterscotch sauce? Yes, but homemade tastes much better!
- What’s the best way to prevent cracks? Use a water bath and let the cheesecake cool gradually.
- Can I make this without a crumble topping? Absolutely! The cheesecake is delicious with just the sauce.
Conclusion
This Butterscotch Cheesecake is creamy, rich, and full of warm caramel flavors, making it the ultimate fall cheesecake or anytime treat. Whether you’re making it for the holidays, a family gathering, or just because you love cheesecake desserts, this recipe will become a favorite!
Try this homemade butterscotch cheesecake today and share it with family and friends. Don’t forget to subscribe for more classic cheesecake recipes and delicious dessert ideas! 😊
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Creamy Butterscotch Cheesecake – An Irresistible Fall Dessert
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butterscotch Cheesecake is rich, creamy, and full of warm caramel flavors! With a silky cheesecake filling, homemade butterscotch sauce, and a buttery crumble topping, it’s the perfect dessert for fall or any occasion. Try this easy baked cheesecake recipe today!
Ingredients
For the Crust:
✅ 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
✅ ½ cup unsalted butter, melted
✅ 2 tablespoons brown sugar
For the Cheesecake Filling:
✅ 16 ounces cream cheese (room temperature)
✅ ¾ cup brown sugar
✅ 3 large eggs (room temperature)
✅ ½ cup heavy cream
✅ 1 teaspoon vanilla extract
✅ 1 tablespoon cornstarch or flour
For the Homemade Butterscotch Sauce:
✅ ¼ cup unsalted butter
✅ ½ cup brown sugar (packed)
✅ ½ cup heavy cream
✅ 1 teaspoon vanilla extract
✅ ¼ teaspoon salt
For the Crumble Topping:
✅ ½ cup flour
✅ ¼ cup brown sugar
✅ ¼ cup melted butter
✅ ½ teaspoon cinnamon (optional)
Instructions
1️⃣ Preheat the Oven: Set to 325°F (163°C) and grease a 9-inch springform pan.
2️⃣ Make the Crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press into the pan and bake for 8 minutes. Let cool.
3️⃣ Prepare the Cheesecake Filling: Beat cream cheese and brown sugar until smooth. Mix in eggs one at a time, then add heavy cream, vanilla, and cornstarch. Pour over the crust.
4️⃣ Bake: Use a water bath (optional) and bake for 50-55 minutes until the center is slightly jiggly but set. Cool gradually.
5️⃣ Make the Butterscotch Sauce: Melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream, vanilla, and salt. Simmer for 2-3 minutes, then let cool.
6️⃣ Prepare the Crumble Topping: Mix flour, brown sugar, melted butter, and cinnamon. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden.
7️⃣ Assemble the Cheesecake: Once chilled, drizzle with butterscotch sauce and sprinkle with crumble topping.
8️⃣ Slice & Serve: Enjoy a rich, creamy, and flavorful cheesecake!
Notes
- Use Room Temperature Ingredients: Ensures a smooth, lump-free cheesecake.
- Chill Before Serving: Refrigerate for at least 4 hours or overnight.
- Prevent Cracks: Bake in a water bath and cool gradually.
- Customize It: Add sea salt for a salted butterscotch cheesecake or swirl in melted chocolate!
