Description
A rich, creamy dessert that combines the velvety texture of cheesecake with the buttery sweetness of butterscotch. Topped with crunchy toffee bits or pecans and drizzled with luscious butterscotch sauce, this show-stopping treat is perfect for any occasion.
Ingredients
- Cream cheese: 24 oz (3 blocks), room temperature
- Brown sugar: 1 cup, packed
- Granulated sugar: 1/2 cup
- Eggs: 3 large, room temperature
- Sour cream: 1 cup
- Heavy cream: 1/2 cup
- Vanilla extract: 2 tsp, pure
- Butterscotch chips: 1 1/2 cups
- Graham cracker crumbs: 2 cups
- Butter: 6 tbsp, melted
- Toffee bits or pecans: 1 cup (optional)
- Butterscotch sauce: 1/2 cup
Instructions
- Prepare the Crust
- Combine graham cracker crumbs, melted butter, and a pinch of brown sugar in a bowl.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake at 350°F (175°C) for 10 minutes. Let cool.
- Make the Batter
- Beat cream cheese, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream, heavy cream, and vanilla extract.
- Add Butterscotch Flavor
- Melt butterscotch chips in 30-second microwave intervals.
- Gently fold the melted butterscotch into the batter.
- Assemble and Bake
- Pour batter over the crust.
- Place the springform pan in a water bath to prevent cracks.
- Bake at 325°F (160°C) for 60-70 minutes, until the edges are set but the center jiggles slightly.
- Cool and Chill
- Turn off the oven and leave the cheesecake inside to cool for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- Add Toppings
- Sprinkle with toffee bits or pecans.
- Drizzle with butterscotch sauce before serving.
Notes
- Use room temperature ingredients for smoother mixing.
- For clean slices, dip your knife in warm water and wipe clean after each cut.
- Store leftovers in the fridge for up to 5 days or freeze slices for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion