Butterscotch cheesecake!


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the butterscotch sauce:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

For the filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the topping:

  • Additional butterscotch sauce (from above)
  • Whipped cream (optional)
  • Chopped nuts (optional)


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. In a saucepan over medium heat, melt the butter for the butterscotch sauce. Stir in the brown sugar and cook until the sugar is dissolved, about 2 minutes. Slowly add the cream while stirring continuously. Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Allow the sauce to cool.
  4. Reserve some butterscotch sauce for topping the cheesecake later, and pour the rest over the crust in the pan.
  5. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Pour the cream cheese mixture over the butterscotch layer in the pan.
  7. Place the springform pan on a baking sheet to catch any potential leaks. Bake in the preheated oven for about 60-70 minutes, or until the edges are set but the center is slightly jiggly.
  8. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
  9. Remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool completely on a wire rack.
  10. Once the cheesecake is completely cool, refrigerate it for at least 4 hours or overnight to allow it to set.
  11. Before serving, drizzle the reserved butterscotch sauce over the top. You can also add a dollop of whipped cream and sprinkle with chopped nuts if desired.
  12. Enjoy your delicious butterscotch cheesecake!

Note: You can customize this recipe by adding other toppings like chocolate chips, caramel, or even a chocolate ganache. Get creative and make it your own!

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