Butterscotch Cheesecake with Butterscotch Recipe

Alright, let me just say this upfront: butterscotch is ridiculously underrated. People always fuss over chocolate or caramel, but butterscotch? That’s where the real magic lives. Add it to cheesecake? You’re basically a kitchen wizard at that point.

If you’re anything like me (aka a professional eater and occasional baker), you already know cheesecake on its own is dreamy. But butterscotch cheesecake with butterscotch sauce? That’s next-level comfort food. Rich, creamy, sweet but not sickening, and drizzled with silky, golden sauce that makes you wanna lick the plate (not that I’ve done that. Okay, maybe once. Or five times).

Ready to learn how to make it? Grab your apron, friend — and maybe some stretchy pants too. 😉

🧈 Ingredients You’ll Need for Butterscotch Cheesecake with Butterscotch

You know those recipes where you need a unicorn’s tear and Himalayan sea foam? Yeah, not here. Everything’s straightforward and likely already chilling in your pantry.

For the crust:

  • 1 ½ cups crushed graham crackers (or digestive biscuits if you’re fancy)
  • ½ cup melted butter
  • 2 tablespoons sugar
  • Pinch of salt

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup butterscotch chips (optional, but why would you skip them?)

For the butterscotch sauce:

  • ½ cup butter
  • 1 cup packed brown sugar
  • ¾ cup heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract

Pro Tip: Use good-quality cream cheese and real butter. Trust me, margarine just won’t cut it here.

🔥 Step-By-Step Directions (With a Side of Sass)

You ready? Let’s turn your kitchen into a cheesecake sanctuary.

Step 1: The crust

  • Preheat your oven to 325°F (165°C).
  • Mix the crushed graham crackers, melted butter, sugar, and salt in a bowl.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  • Bake it for about 10 minutes, then let it cool while you work on the filling.
  • Feel free to sneak a bite of crust. I won’t tell.

Step 2: The filling

  • Beat the cream cheese in a large bowl until smooth. (Pro tip: use room-temp cream cheese so you don’t end up with weird lumps.)
  • Add the brown sugar and mix until creamy.
  • Beat in eggs one at a time, scraping the sides of the bowl because… well, nobody likes unblended gunk.
  • Stir in sour cream, vanilla, and salt.
  • If you’re feeling extra indulgent, fold in the butterscotch chips. You’re welcome.
  • Pour the batter over the cooled crust and smooth the top.

Step 3: Bake and chill

  • Bake at 325°F for about 50–60 minutes, or until the center is just set and slightly jiggly (like me after leg day 😏).
  • Turn off the oven, crack the door, and let the cheesecake cool in there for about an hour.
  • Then chill it in the fridge for at least 4 hours. Overnight is even better if you have the patience. (FYI: I usually don’t.)

Step 4: The glorious sauce

  • Melt butter in a saucepan over medium heat.
  • Add brown sugar and stir until it looks like lava (the delicious kind).
  • Slowly pour in cream while stirring, then bring to a gentle boil for 3–4 minutes.
  • Remove from heat, stir in vanilla and a pinch of salt.
  • Let it cool slightly — you don’t want to pour molten sugar over your masterpiece.

🥄 Tips & Tricks to Nail It Every Time

Okay, so I’ve made this cheesecake more times than I’d like to admit (my jeans would agree). Along the way, I’ve learned a few sneaky tips to make it absolutely foolproof.

  • Room temp ingredients: Cold cream cheese = lumpy batter. Nobody wants that.
  • Don’t overmix the eggs: Or you’ll whip in too much air and end up with cracks. (Cheesecake cracks = the emotional equivalent of a bad haircut.)
  • Water bath? Meh. I don’t always bother. But if you’re obsessed with perfectly smooth tops, wrap your pan in foil and set it in a water bath before baking.
  • Chill the heck out of it: Cheesecake needs time to set properly. Patience is key here. Or you can eat it warm and call it “rustic”. Your call. 😉

🤔 Why Butterscotch Instead of Caramel?

Great question! (See, I knew you were wondering.)

While caramel is made by cooking white sugar until it caramelizes, butterscotch starts with brown sugar and butter, which gives it a deeper, richer, and slightly salty-sweet flavor. IMO, it pairs better with cheesecake because it doesn’t overpower the creamy filling.

Plus — and this is purely scientific — it just tastes better. Don’t @ me.

🥳 How to Serve & Store

So you’ve baked the cheesecake, made the sauce, and resisted face-planting into it. Now what?

Serving:

  • Drizzle the butterscotch sauce generously over each slice right before serving.
  • Top with a little flaky sea salt if you’re feeling bougie.
  • Pair it with coffee, or just eat it straight from the plate while standing at the fridge. (No judgment.)

Storing:

  • Keep leftovers (lol, what leftovers?) in the fridge, covered, for up to 5 days.
  • You can also freeze slices for up to a month — wrap them well and thaw overnight in the fridge.

💬 Common Mistakes People Make (And How to Avoid Them)

Because nobody likes cheesecake fails, here are some rookie mistakes to watch out for:

  • Overbaking: The center should still jiggle a bit when you take it out. If it’s completely firm, you’ve gone too far.
  • Not cooling properly: If you rush the chilling process, it might not set correctly. Just… be cool.
  • Using cheap ingredients: Look, I’m all for saving money, but this isn’t the time to skimp. Get real cream cheese, real butter, real everything.

🍰 Variations To Try If You’re Feeling Fancy

Once you’ve mastered the classic, why stop there?

Here are a few fun twists:

  • Add chopped pecans to the crust for a nutty vibe.
  • Swirl some of the butterscotch sauce into the batter before baking for a marbled effect.
  • Sprinkle crushed toffee bits on top because, well, why not?
  • Use Biscoff cookies instead of graham crackers for a spicy-sweet base.

See? Endless possibilities. (Dangerously so.)

🛒 Quick Shopping List (Because Lists Are Life)

Just screenshot this next time you hit the store. Saves you from awkward aisle pacing.

  • Cream cheese (3 blocks)
  • Sour cream
  • Butter (lots of it, sorry not sorry)
  • Brown sugar
  • Eggs
  • Graham crackers/digestives
  • Vanilla extract
  • Butterscotch chips (optional but recommended)
  • Heavy cream
  • Salt

FYI: If you already have most of this stuff, congratulations — you’re halfway to cheesecake heaven.

Related Recipes

🎯 Final Thoughts about Butterscotch Cheesecake with Butterscotch

Look, I’m not saying this butterscotch cheesecake will fix all your problems… but it’s a solid start. 😜

It’s indulgent without being cloying, impressive without being a nightmare to make, and it’ll definitely win you points at any gathering. Or you can just keep it all for yourself — no shame in that game.

So what are you waiting for? Get baking, drizzle that sauce like you’re on a cooking show, and enjoy every bite. You’ve earned it.

📢 Your Turn!

Got any genius tips for making cheesecake even better? Or maybe you tried this recipe and want to brag about it? Drop your thoughts below (or just shout them into the void — that works too).

And remember: life’s too short to skip dessert. Especially when it involves butterscotch. 😉

If you stuck with me through all this — congrats. You’re officially part of the cheesecake cult. Now go forth and bake like the fabulous kitchen hero you are!

Leave a Comment

Scroll to Top