Oh my goodness, let me tell you about this Butterscotch Cheesecake! It’s like a hug in dessert form, wrapped up in a velvety, creamy layer of pure bliss. The moment you take a bite, you’re greeted by that rich, buttery flavor that dances on your taste buds, thanks to the delightful butterscotch chips. And don’t even get me started on the graham cracker crust – it’s the perfect crunchy counterpart to the smooth filling! I love making this cheesecake for gatherings, or even just a cozy night in. Trust me, once you try it, you’ll be dreaming about it long after the last slice is gone. So, are you ready to dive into making the ultimate butterscotch cheesecake? Let’s get started!

Ingredients List

Here’s what you’ll need to create this luscious butterscotch cheesecake. Gather these simple ingredients, and let’s get baking!

1 1/2 cups graham cracker crumbs: This will form the delightful base of your cheesecake, giving it that satisfying crunch.
1/2 cup unsalted butter, melted: Adds richness to the crust and helps bind the crumbs together perfectly.
1 cup brown sugar: This sweetens the cheesecake with a lovely caramel note that complements the butterscotch.
3 packages (8 ounces each) cream cheese, softened: The star of the show! Make sure it’s at room temperature for easy blending.
1 cup sour cream: For extra creaminess and a hint of tang that balances the sweetness.
3 large eggs: They help to set the cheesecake and give it a nice, rich texture.
1 teaspoon vanilla extract: Just a touch enhances the overall flavor profile.
1 cup butterscotch chips: These are the magic ingredient, melting into the cheesecake and creating that unforgettable butterscotch flavor.

How to Prepare Butterscotch Cheesecake

Alright, let’s dive into the magic of making this butterscotch cheesecake! Follow these steps, and you’ll be rewarded with a dessert that’ll have everyone begging for the recipe.

Preheat and Prepare the Pan

First things first, preheat your oven to 325°F (160°C). This is crucial for getting that perfect bake! While the oven warms up, grab your trusty springform pan. I love using a springform because it makes removing the cheesecake a breeze. Lightly grease the sides with a bit of butter or non-stick spray to ensure it releases smoothly later on. You can also line the bottom with parchment paper for extra insurance!

Make the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs with the melted butter until it’s all moistened and crumbly. It should feel like damp sand! Now, press this mixture firmly into the bottom of your prepared pan, making sure it’s even. You can use the bottom of a measuring cup to really pack it down. This crust is going to be the perfect crunchy base for your cheesecake!

Prepare the Cheesecake Filling

In a large mixing bowl, beat together the softened cream cheese and brown sugar until it’s super smooth and creamy. This is where the magic starts! Then, add in the sour cream, eggs, and vanilla extract, blending everything until it’s well combined. Now for the fun part—gently stir in those delicious butterscotch chips. You want them evenly distributed throughout the mixture for that yummy flavor in every bite.

Bake the Cheesecake

Pour the luscious filling over the prepared crust, and smooth it out with a spatula. Pop it in your preheated oven and bake for about 55-60 minutes. You’ll know it’s done when the edges look set, but the center still has a slight jiggle—don’t worry, it will firm up as it cools!

Cooling and Refrigeration

Once your cheesecake is out of the oven, let it cool in the pan for about an hour at room temperature. Then, cover it with plastic wrap or foil and refrigerate for at least 4 hours (or overnight if you can wait!). This chilling time is essential for the flavors to meld and for that perfect creamy texture to develop. Trust me, it’s worth it!

Tips for Success

Now, let me share my best tips to ensure your butterscotch cheesecake turns out absolutely perfect! First off, make sure all your ingredients are at room temperature before you start mixing. This helps everything blend together smoothly, giving you that rich, creamy texture we all love. When baking, keep an eye on the time—ovens can vary, so check your cheesecake a few minutes before the timer goes off. The edges should look set while the center has a slight jiggle; that’s the sweet spot!

For a beautiful presentation, consider topping your cheesecake with a generous dollop of whipped cream and a sprinkle of extra butterscotch chips or even some caramel drizzle. It adds that wow factor and makes every slice look irresistible. And remember, patience is key; letting it chill properly will reward you with a slice that’s as dreamy as it is delicious!

Nutritional Information

Each slice of this decadent butterscotch cheesecake is a delightful treat, packing in a burst of flavor. Here’s an estimated nutritional breakdown per serving:

Calories: 350
Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 220mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 25g
Protein: 5g

Keep in mind that these values are estimates and can vary based on ingredient brands and specific measurements. Enjoy every bite guilt-free!

FAQ Section

Got questions about this butterscotch cheesecake? I’ve got you covered! Here are some common queries that pop up:

Can I use a different type of crust? Absolutely! If you’re feeling adventurous, try using an Oreo crust for a chocolatey twist or a nut-based crust for a gluten-free option. Just remember to keep the proportions in check!

What if I don’t have sour cream? No worries! You can substitute with Greek yogurt for a similar tangy flavor and creamy texture. It works beautifully!

Can I make this cheesecake ahead of time? Yes! In fact, it’s even better when made a day in advance. Just store it properly in the fridge and let those flavors develop.

What’s the best way to serve this cheesecake? I love serving it with a generous dollop of whipped cream and a sprinkle of butterscotch chips on top. It brings out that flavor even more!

Why You’ll Love This Butterscotch Cheesecake

Rich Flavor: The deep, buttery taste of butterscotch shines through every creamy bite.
Creamy Texture: It’s smooth and velvety, melting in your mouth and leaving you craving more.
Easy to Make: With straightforward steps, even beginner bakers can achieve a stunning dessert.
Perfect for Any Occasion: Whether it’s a special celebration or a cozy family dinner, this cheesecake fits right in.
Impressive Presentation: The beautiful layers and rich toppings make it a showstopper on any dessert table.

Storage & Reheating Instructions

Now, let’s talk about how to store your delicious butterscotch cheesecake! If you happen to have leftovers (which is rare, but it happens!), cover the cheesecake tightly with plastic wrap or aluminum foil and pop it in the refrigerator. It’ll stay fresh for up to 5 days—perfect for sneaking a late-night slice!

If you want to keep it longer, you can freeze the cheesecake! Just slice it into individual pieces, wrap each slice tightly in plastic wrap, and then place them in an airtight container or freezer bag. It’ll keep in the freezer for about 2 months. When you’re ready to enjoy again, simply thaw it in the fridge overnight. No need to reheat; serve it chilled for that perfect creamy texture. Trust me, it tastes just as amazing as the first day!

Butterscotch Cheesecake: 5 Steps to Pure Bliss

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich and creamy butterscotch cheesecake with a buttery graham cracker crust.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup brown sugar
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 cup butterscotch chips

Instructions

Preheat your oven to 325°F (160°C).
Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a springform pan.
In a large bowl, beat cream cheese and brown sugar until smooth.
Add sour cream, eggs, and vanilla. Blend until fully combined.
Stir in butterscotch chips.
Pour the cheesecake filling over the crust.
Bake for 55-60 minutes until the center is set.
Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

Use room temperature ingredients for best results.
Top with whipped cream if desired.
Store leftovers in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Butterscotch Cheesecake, Dessert, Cheesecake, Sweets

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