Decadent Butterscotch Cheesecake

This luxurious butterscotch cheesecake turns ordinary cream cheese into a decadent treat that'll make your mouth water with every bite. The butterscotch chips spread a warm, caramel-like sweetness throughout, working beautifully with the crunchy graham cracker base.

I came up with this cheesecake when my daughter wanted something other than regular chocolate cake for her birthday. The joy on her face after her first taste instantly made this our go-to dessert that we now whip up whenever we're celebrating something special.

Ingredients

• Graham cracker crumbs: Form the tasty, crisp foundation for this smooth dessert
• Butterscotch chips: Deliver that distinctive caramel taste in both the mixture and topping
• Cream cheese: Makes up the creamy core; go for full-fat blocks to get the right consistency
• Brown sugar: Boosts the butterscotch flavor with its deep sweetness
• Sour cream: Brings a nice zing that cuts through the sweetness
• Vanilla extract: Adds subtle richness to the filling
• Heavy cream: Makes the butterscotch topping silky and pourable

Step-by-Step Instructions

Prepare the crust:

Mix graham cracker crumbs with melted butter and regular sugar until everything's damp. You'll know it's ready when it sticks together if you squeeze it. Push it down firmly into your springform pan with a measuring cup to get a nice even layer. Pop it in the oven just until it smells good and gets a bit golden around the edges. This quick bake will make sure your base doesn't fall apart when you cut it later.

Create the filling:

Whip the cream cheese until it's totally smooth before you add anything else. This step is super important if you don't want lumps in your cheesecake. Mix in the brown sugar and keep beating until it looks fluffy and light. Drop in eggs one by one, letting each one blend completely before adding another. Don't forget to scrape the bowl often to catch any unmixed bits. Gently fold in those butterscotch chips so you don't lose all the air you've mixed in.

Water bath baking:

Wrap your pan carefully with foil so no water can sneak in through gaps. Set it in a bigger pan and pour hot water halfway up the sides. This water trick helps your cheesecake bake evenly and stops cracks. Bake until the edges look set but the middle still wobbles a bit like jelly. Cool it slowly with the oven door open a crack to avoid the quick temperature drop that causes cracking.

Final touches:

Let your cheesecake cool all the way before putting it in the fridge for at least 6 hours, but better yet, leave it overnight. This wait lets all the flavors come together and the texture get just right. For the topping, warm butterscotch chips with heavy cream in short microwave bursts, stirring between until smooth. Let it cool a bit before drizzling it over your cold cheesecake for that wow-factor finish.

Pin it

During one crazy summer storm, our power went out right when I was making this cheesecake. Instead of giving up, I finished mixing it by hand and cooked it on our gas grill using indirect heat. The slight smoky hint actually made the butterscotch taste even better, turning a potential disaster into something amazing.

Preventing Cheesecake Cracks

Using a water bath is your main trick to avoid cracks, but there are other things you can do too. Get all your stuff to room temperature before you start mixing for the smoothest result. Don't mix too much after adding eggs or you'll get too much air inside. When it's done baking, let it cool slowly in the turned-off oven with the door cracked, then at room temp before it goes in the fridge. This gradual cooling stops the quick shrinking that leads to cracks.

Creative Variations

Jazz up this standard butterscotch cheesecake with extra flavors. Try adding smashed Biscoff cookies to your crust for a spicy caramel touch. Want a salted butterscotch version? Just drop a teaspoon of sea salt in the mix and sprinkle some flaky salt on top. Make it chocolatey by adding a bit of cocoa powder to the filling or swirling in some melted dark chocolate before baking. For fancy occasions, put thin slices of caramelized bananas between the crust and filling for a banoffee-style dessert.

Pin it

Bite-Sized Delights

Switch this big dessert into little servings using a muffin tin with paper liners or tiny mason jars. Cut the baking time to about 20 minutes or until the middles just barely wobble. These small versions are great for watching your portions and make wonderful gifts. They freeze really well too, so you can always pull out dessert when friends drop by unexpectedly. For a fancy look, top each mini cheesecake with one butterscotch chip and a tiny piece of edible gold leaf.

Frequently Asked Questions

→ Why is a water bath used while baking cheesecake?

Baking in a water bath ensures even baking by creating mild, moist heat. This humidity keeps the top from cracking and makes the texture extra creamy.

→ Is it okay to use salted butter for the crust?

You can! However, if you do, you might want to scale back or skip the added sugar to keep the flavors balanced. Unsalted butter makes it easier to adjust flavor though.

→ How do I check if the cheesecake is properly baked?

The sides should feel firm, but give the pan a little jiggle. If the center moves slightly, it’s set. It’ll firm up as it cools, so don’t overbake or it may dry out.

→ Why should I cool the cheesecake in the oven with the door cracked open?

This gradual cooling keeps it from cracking. Rapid temperature drops can ruin the top, so keep the door open for a smooth, professional finish.

→ What can I use instead of butterscotch chips?

You’ve got options: swap with chocolate, peanut butter, or caramel chips for different flavors. Or go simple without chips for a brown sugar cheesecake.

→ How far ahead can this cheesecake be made?

This dessert is great for prepping up to 2 days early! Store it in the fridge, then add the finishing butterscotch topping right before serving to keep it fresh.