Experience pure indulgence with this Creamy Butterscotch Cheesecake with a Buttery Crumble. This dessert takes the classic cheesecake to new heights with the addition of rich, homemade butterscotch and a delightful, buttery crumble that adds just the right amount of crunch. The velvety cheesecake filling melts in your mouth, while the golden crumble topping provides a perfect textural contrast. Ideal for special occasions or as a comforting treat, this cheesecake is sure to be a hit with anyone who loves the deep, caramelized flavor of butterscotch paired with the smooth creaminess of cheesecake.
### Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
**Ingredients:**
#### For the Crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– ½ teaspoon salt
#### For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1 cup light brown sugar, packed
– 3 large eggs
– 1 teaspoon vanilla extract
– ½ cup heavy cream
– ½ cup butterscotch chips, melted
#### For the Buttery Crumble Topping:
– ¾ cup all-purpose flour
– ½ cup light brown sugar, packed
– ½ cup unsalted butter, cold and cubed
– ¼ teaspoon salt
**Instructions:**
1. **Prepare the Crust:**
– Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
– In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened.
– Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.
2. **Prepare the Cheesecake Filling:**
– In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
– Slowly mix in the heavy cream until fully incorporated, then add the melted butterscotch chips, mixing until smooth.
– Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
3. **Prepare the Buttery Crumble Topping:**
– In a medium bowl, combine the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
– Sprinkle the crumble topping evenly over the cheesecake filling.
4. **Bake the Cheesecake:**
– Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the center is set and the crumble topping is golden brown.
– Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
– Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
5. **Serve:**
– Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Slice and serve, enjoying the rich, creamy butterscotch flavor with every bite.
### Conclusion
This Creamy Butterscotch Cheesecake with a Buttery Crumble is a dessert that will leave a lasting impression. The smooth, creamy butterscotch-infused cheesecake, combined with the buttery crumble topping, creates a delightful contrast of textures and flavors. Perfect for a special occasion or as a luxurious treat to enjoy with family and friends, this cheesecake is sure to become a favorite in your dessert repertoire.
Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
Ingredients
- For the Crust:
- - 1 ½ cups graham cracker crumbs
- - ½ cup unsalted butter melted
- - ¼ cup granulated sugar
- - ½ teaspoon salt
- #### For the Cheesecake Filling:
- - 16 oz cream cheese softened
- - 1 cup light brown sugar packed
- - 3 large eggs
- - 1 teaspoon vanilla extract
- - ½ cup heavy cream
- - ½ cup butterscotch chips melted
- #### For the Buttery Crumble Topping:
- - ¾ cup all-purpose flour
- - ½ cup light brown sugar packed
- - ½ cup unsalted butter cold and cubed
- - ¼ teaspoon salt
Instructions
- **Prepare the Crust:**
- - Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- - In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened.
- - Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.
- **Prepare the Cheesecake Filling:**
- - In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- - Slowly mix in the heavy cream until fully incorporated, then add the melted butterscotch chips, mixing until smooth.
- - Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- **Prepare the Buttery Crumble Topping:**
- - In a medium bowl, combine the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- - Sprinkle the crumble topping evenly over the cheesecake filling.
- **Bake the Cheesecake:**
- - Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the center is set and the crumble topping is golden brown.
- - Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- - Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
- **Serve:**
- - Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Slice and serve, enjoying the rich, creamy butterscotch flavor with every bite.
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