Butterscotch Cheesecake with Butterscotch Recipe
A decadent and creamy cheesecake infused with rich butterscotch flavor, topped with luscious butterscotch sauce for a double dose of indulgence. Perfect for special occasions or when you crave a sweet, buttery treat. This dessert will surely impress your family and friends.
Ingredients
- 200 g graham crackers crushed
- 100 g unsalted butter melted
- 500 g cream cheese softened
- 200 g brown sugar
- 3 large eggs
- 200 ml sour cream
- 1 tsp vanilla extract
- 150 g butterscotch chips melted
- 200 ml butterscotch sauce for topping
Instructions
- Preheat oven to 160°C (320°F).
- Mix crushed crackers with melted butter; press into springform pan base.
- Beat cream cheese and brown sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Blend in sour cream, vanilla, and melted butterscotch chips.
- Pour mixture over crust; smooth top.
- Bake for 55–60 mins until center is almost set.
- Cool completely, then chill for at least 4 hrs.
- Before serving, drizzle generously with butterscotch sauce.
Notes
• For extra flavor, sprinkle sea salt over the butterscotch topping.
• Use a water bath while baking for an extra creamy texture.
• Best served chilled and stored in the fridge for up to 4 days.
• Use a water bath while baking for an extra creamy texture.
• Best served chilled and stored in the fridge for up to 4 days.