Go Back

Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe

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.
Print Recipe Pin 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.