Why You’ll Love This Recipe
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Indulgent: The creamy butterscotch filling paired with the buttery crumble creates an irresistible dessert.
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Textural Contrast: The creamy cheesecake and crunchy crumble balance each other beautifully.
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Easy to Make: With a simple crust, rich filling, and easy-to-make crumble, it’s an achievable dessert that’s perfect for special occasions.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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½ cup unsalted butter, melted
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¼ cup granulated sugar
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½ teaspoon salt
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup light brown sugar, packed
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3 large eggs
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1 teaspoon vanilla extract
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½ cup heavy cream
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½ cup butterscotch chips, melted
For the Buttery Crumble Topping:
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¾ cup all-purpose flour
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½ cup light brown sugar, packed
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½ cup unsalted butter, cold and cubed
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¼ teaspoon salt
Directions
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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 graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
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Make the Cheesecake Filling: Beat cream cheese and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla, heavy cream, and melted butterscotch chips. Pour over the cooled crust and smooth the top.
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Prepare the Buttery Crumble: In a medium bowl, mix flour, brown sugar, and salt. Add cubed cold butter and mix until it forms coarse crumbs. Sprinkle the crumble evenly over the cheesecake filling.
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Bake the Cheesecake: Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is set and the crumble is golden. Turn off the oven and leave the cheesecake inside for an hour to cool slightly.
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Chill and Serve: Remove the cheesecake from the oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Slice, serve, and enjoy!
Servings and Timing
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Servings: 8-10
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Total Time: 1 hour 30 minutes (including cooling time)
Variations
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Topping: Add whipped cream or extra caramel drizzle on top for added indulgence.
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Flavor Twist: Use different chips like caramel or chocolate for a new flavor profile.
Storage
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To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Conclusion
This Creamy Butterscotch Cheesecake with a Buttery Crumble is the perfect dessert to impress your guests or treat yourself. With its rich, creamy filling and crisp, sweet crumble topping, it’s sure to become a favorite dessert in your recipe collection!
Creamy Butterscotch Cheesecake with a Buttery Crumble
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (including cooling time)
- Yield: 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Creamy Butterscotch Cheesecake with a Buttery Crumble topping. The rich, creamy butterscotch filling melts in your mouth, while the golden crumble adds the perfect crunch. This dessert is a luxurious treat for any occasion, blending creamy sweetness with a delightful texture.
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 the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and light brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, and melted butterscotch chips. Pour the cheesecake mixture over the cooled crust and smooth the top.
3. Prepare the Buttery Crumble:
In a medium bowl, mix the flour, brown sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until it forms coarse crumbs. Sprinkle the crumble evenly over the cheesecake filling.
4. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake 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 in the oven for an hour to prevent cracking.
5. Chill and Serve:
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Slice, serve, and enjoy!
