Butterscotch Cheesecake with Butterscotch Sauce

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Introduction

Indulge in this decadent Butterscotch Cheesecake, topped with a rich and velvety butterscotch sauce that will leave your taste buds in dessert heaven. This cheesecake combines a creamy, tangy filling with a buttery graham cracker crust, all drizzled with homemade butterscotch sauce for the perfect sweet finish. Ideal for special occasions or to satisfy that cheesecake craving, this dessert is sure to impress!

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tbsp vanilla extract

Butterscotch Sauce:

  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

Prepare the Crust:

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add granulated sugar and brown sugar, mixing until well blended.
  3. Add eggs one at a time, beating well after each addition. Mix in sour cream, heavy cream, and vanilla extract until the batter is smooth.
  4. Pour the cheesecake filling over the cooled crust and spread it evenly.
  5. Bake for 60-70 minutes, or until the center is set and a toothpick comes out clean.
  6. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight for best results.

Prepare the Butterscotch Sauce:

  1. In a medium saucepan, combine brown sugar and butter over medium heat, stirring until the butter melts and the mixture becomes smooth.
  2. Slowly add the heavy cream, continuing to stir. Bring the mixture to a gentle boil, letting it cook for about 5 minutes while stirring occasionally.
  3. Remove from heat and stir in vanilla extract and a pinch of salt. Allow the sauce to cool slightly before drizzling over the cheesecake.

Nutrition & Serving Information:

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 40 minutes (plus cooling time)
  • Calories: 450 kcal per slice
  • Servings: 12 slices

Tips

  • For a Crisper Crust: Try baking the crust for an extra 5 minutes.
  • To Prevent Cracks: Be sure to let the cheesecake cool gradually in the oven before refrigerating.
  • Extra Sauce: Double the butterscotch sauce ingredients if you’d like extra for drizzling when serving.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! It’s even better after a night in the fridge, allowing the flavors to develop and the cheesecake to set completely.

Q: Can I freeze leftover cheesecake?
A: Absolutely. Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months.

Conclusion

This Butterscotch Cheesecake with homemade Butterscotch Sauce is a creamy, dreamy delight that any cheesecake lover will adore. Whether you’re serving it for a special occasion or simply treating yourself, this cheesecake will bring comfort, warmth, and a hint of indulgence to every slice. Enjoy!

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