Butterscotch cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the warm, caramel-like flavor of butterscotch. With a buttery graham cracker crust, a smooth and silky butterscotch-infused filling, and a luscious butterscotch sauce topping, this cheesecake is perfect for special occasions, holidays, or any time you want to impress.

In this guide, we’ll cover how to make a perfect butterscotch cheesecake from scratch, with tips for the smoothest texture, flavor variations, and serving suggestions.

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1. Ingredients for Butterscotch Cheesecake

Here’s what you’ll need to make this rich and indulgent butterscotch cheesecake:

For the Crust:

• Graham Cracker Crumbs – 1 1/2 cups (about 10-12 crackers)
• Unsalted Butter – 1/4 cup, melted
• Brown Sugar – 2 tablespoons

For the Butterscotch Cheesecake Filling:

• Cream Cheese – 24 oz (3 packages), softened
• Brown Sugar – 1 cup
• Butterscotch Chips – 1 cup, melted and slightly cooled
• Heavy Cream – 1/2 cup
• Vanilla Extract – 1 teaspoon
• Eggs – 3 large, at room temperature

For the Butterscotch Sauce (Optional):

• Butterscotch Chips – 1/2 cup
• Heavy Cream – 1/4 cup
• Butter – 1 tablespoon

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2. Step-by-Step Instructions for Butterscotch Cheesecake

Follow these steps to make a creamy, indulgent butterscotch cheesecake with a perfectly smooth texture:

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
3. Press into Pan: Press the crumb mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden. Let it cool while preparing the filling.

Step 2: Make the Butterscotch Cheesecake Filling

1. Melt the Butterscotch Chips: Melt the butterscotch chips in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
3. Add Brown Sugar and Melted Butterscotch: Add the brown sugar and melted butterscotch chips, beating until well combined.
4. Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract, mixing until smooth.
5. Add the Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing, as it can add air to the batter.

Step 3: Bake the Cheesecake

1. Pour into Pan: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
2. Bake in a Water Bath: Place the springform pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan. This will prevent the cheesecake from cracking.
3. Bake: Bake at 325°F for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
4. Cool and Chill: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight for best results.

Step 4: Make the Butterscotch Sauce (Optional)

1. In a small saucepan, combine the butterscotch chips, heavy cream, and butter over low heat.
2. Stir constantly until the mixture is smooth and the butterscotch is melted. Let cool slightly before drizzling over the cheesecake.

Step 5: Serve

1. Remove the cheesecake from the springform pan and transfer to a serving plate.
2. Drizzle with butterscotch sauce just before serving, or serve the sauce on the side for extra richness.

this Recipe

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3. Tips for Perfect Butterscotch Cheesecake

3.1 Use Room-Temperature Ingredients

Room-temperature cream cheese and eggs help create a smooth batter and prevent lumps.

3.2 Use a Water Bath

Baking the cheesecake in a water bath helps it bake evenly and prevents cracks on the surface.

3.3 Avoid Overmixing

Overmixing can incorporate air into the batter, leading to cracks. Mix on low speed, especially after adding the eggs.

3.4 Chill for the Best Texture

Chilling for several hours, or overnight, allows the cheesecake to fully set and develop its flavor.

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4. Flavor Variations

4.1 Salted Butterscotch Cheesecake

Sprinkle a pinch of sea salt over the butterscotch sauce or in the filling for a salted butterscotch version.

4.2 Chocolate Swirl Butterscotch Cheesecake

Swirl melted chocolate into the batter before baking for a marbled effect.

4.3 Nutty Butterscotch Cheesecake

Add chopped pecans or walnuts to the crust for extra texture and flavor.

4.4 Bourbon Butterscotch Cheesecake

Add a tablespoon of bourbon to the butterscotch sauce or filling for a rich, boozy twist.

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5. Serving Suggestions

Butterscotch cheesecake is rich and decadent on its own but pairs well with a few complementary toppings and sides:

• With Whipped Cream: A dollop of whipped cream adds lightness to each slice.
• With Fresh Berries: Raspberries or strawberries offer a fresh, tart contrast to the sweetness of the cheesecake.
• With a Sprinkle of Sea Salt: A sprinkle of flaky sea salt on top enhances the caramel flavor of the butterscotch.
• With a Coffee or Espresso: Serve with coffee or espresso to balance the richness of the dessert.

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6. Storing Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months; thaw in the refrigerator before serving.

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7. Making Ahead for Entertaining

Butterscotch cheesecake is an excellent make-ahead dessert:

1. Prepare and Chill: Make the cheesecake up to 2 days in advance and keep it refrigerated.
2. Add Toppings Just Before Serving: For the freshest presentation, add any toppings or sauces just before serving.

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FAQ

1. Can I use store-bought butterscotch sauce?

Yes! Store-bought butterscotch sauce works well if you’re short on time. Warm slightly before drizzling.

2. How do I keep my cheesecake from cracking?

Use a water bath, avoid overmixing, and let the cheesecake cool slowly in the oven with the door cracked open.

3. Can I make this cheesecake without a springform pan?

Yes, but a springform pan allows easy removal. You can use a regular cake pan lined with parchment paper for easier release.

4. How can I make butterscotch sauce thicker?

Cook the sauce a bit longer, or add an extra tablespoon of butterscotch chips for a thicker consistency.

5. What if I don’t have graham crackers?

Use crushed digestive biscuits, vanilla wafers, or gingersnaps for the crust.

6. Can I make mini butterscotch cheesecakes?

Yes! Divide the batter into muffin tins lined with cupcake liners and bake for 15-20 minutes.

7. What’s the best way to melt butterscotch chips?

Microwave the chips in 30-second intervals, stirring between each, or melt in a double boiler for gentler heating.

8. Can I use salted butter in the crust?

Yes, salted butter adds a touch of savory flavor to the crust, balancing the sweetness.

9. How can I make the cheesecake more butterscotch-flavored?

Add a few extra melted butterscotch chips to the batter or use butterscotch extract if available.

10. Can I use light cream instead of heavy cream?

For the best texture, stick with heavy cream. Light cream may result in a less creamy, slightly watery texture.

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Butterscotch cheesecake is a decadent, crowd-pleasing dessert with a rich, creamy filling and a hint of caramel flavor. With its smooth, silky texture and warm butterscotch topping, this cheesecake is sure to become a favorite for family gatherings and special occasions alike. Enjoy every creamy, sweet bite!