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Butterscotch Cheesecake

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This butterscotch cheesecake is a rich, creamy dessert with deep caramel-like flavor and a velvety texture. Featuring a buttery crumb crust and a luscious butterscotch-infused filling, it’s an indulgent treat perfect for holidays and special occasions.

  • Total Time: 6 hours 20 minutes
  • Yield: 12 slices

Ingredients

  • For the crust:
  • 1 1/2 cups crushed graham crackers or chocolate sandwich cookies
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the filling:
  • 24 oz cream cheese, softened
  • 3 tablespoons butterscotch pudding mix
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional topping:
  • 1/2 cup butterscotch chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix crushed crackers or cookies, sugar, and melted butter until evenly combined.
  3. Press mixture firmly into the bottom of the pan. Bake 8–10 minutes and cool.
  4. Beat cream cheese until smooth and creamy, about 2–3 minutes.
  5. Add brown sugar and granulated sugar. Beat until smooth.
  6. Mix in butterscotch pudding mix.
  7. Add eggs one at a time on low speed, mixing just until blended.
  8. Stir in sour cream, heavy cream, vanilla extract, and salt until smooth.
  9. Pour filling over cooled crust and smooth the top.
  10. Place springform pan inside a larger pan and add hot water halfway up the sides to create a water bath.
  11. Bake 55–70 minutes, until edges are set and center is slightly jiggly.
  12. Turn off oven, crack door open, and cool inside for 1 hour.
  13. Refrigerate at least 4 hours or overnight.
  14. For topping, warm heavy cream and pour over butterscotch chips. Let sit 2–3 minutes, stir until smooth, and drizzle over chilled cheesecake.

Notes

  • A water bath helps prevent cracks and ensures creamy texture.
  • Avoid overmixing after adding eggs to reduce air bubbles.
  • Refrigerate overnight for best flavor and texture.
  • Use a hot knife wiped clean between slices for neat cuts.
  • Store refrigerated up to 5 days or freeze up to 2 months.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 32 g
  • Sodium: 340 mg
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 165 mg

Find it online: https://cooksplash.com/butterscotch-cheesecake/