Butterscotch Cheesecake with Butterscotch Sauce

This Butterscotch Cheesecake with Butterscotch Sauce is a rich and creamy dessert, perfect for anyone who loves the sweet, buttery flavor of butterscotch. Topped with a decadent homemade butterscotch sauce, it’s the ultimate indulgence. The smooth cheesecake combined with the sticky, warm sauce is a match made in heaven, making this dessert an unforgettable treat for any occasion.

Why You’ll Love This Recipe

I absolutely love how this Butterscotch Cheesecake comes together. The creamy cheesecake filling is infused with melted butterscotch chips, giving it a deliciously rich and unique flavor. The graham cracker crust adds the perfect crunch, and the homemade butterscotch sauce drizzled over the top is the icing on the cake (or should I say the sauce on the cheesecake). If you’re a fan of buttery, sweet flavors, this dessert is a must-try. It’s a showstopper that’s sure to impress everyone!

Ingredients

For the Cheesecake:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

3 tablespoons Imperial Sugar Extra Fine Granulated Sugar

4 packages (8 ounces each) cream cheese, softened

1 cup Imperial Sugar Extra Fine Granulated Sugar

4 large eggs

2 teaspoons vanilla extract

1 cup butterscotch chips, melted

For the Butterscotch Sauce:

1 cup Imperial Sugar Light Brown Sugar

1/2 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press this mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

In a large bowl, beat together the softened cream cheese and 1 cup sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Fold in the melted butterscotch chips and mix until fully incorporated.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake the cheesecake for 55-60 minutes or until it’s set in the center. Let it cool completely, then refrigerate for at least 4 hours or overnight.

To make the butterscotch sauce, combine the brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the mixture is smooth.

Remove from heat and add the vanilla extract and a pinch of salt. Allow it to cool to room temperature.

Serve the chilled cheesecake with the homemade butterscotch sauce drizzled generously over the top.

Servings and timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 5 hours 20 minutes

Variations

I sometimes add a pinch of cinnamon or nutmeg to the cheesecake filling for a warm, spiced flavor that complements the butterscotch.

For a bit of texture, I like to sprinkle crushed toffee or pecans on top of the cheesecake before serving.

You could also try adding some dark chocolate chips into the cheesecake mixture for a butterscotch-chocolate combination.

Storage/reheating

I store any leftovers of this cheesecake in an airtight container in the refrigerator for up to 3 days.

The butterscotch sauce can be stored in a separate container in the fridge for up to 5 days. Just reheat it in the microwave or over the stove before serving, if desired.

Related Recipes:

• Butterscotch Pie
• Butterscotch Crunch Cake
• Chewy Butterscotch Blondies

FAQs

Can I make this cheesecake ahead of time?

Yes, I recommend making this cheesecake a day or two in advance. It needs to chill for at least 4 hours to set properly, so making it the night before ensures it’s ready to serve.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Just make sure to wrap it tightly in plastic wrap and foil before freezing. It should keep for up to 3 months. To thaw, simply place it in the fridge overnight.

Can I use a store-bought crust instead of making my own?

Absolutely! If you’re short on time, a pre-made graham cracker crust will work perfectly in this recipe.

Can I use butterscotch syrup instead of making the sauce from scratch?

While store-bought butterscotch syrup can be used, making your own sauce from scratch is super easy and adds a richer flavor. It’s worth the extra effort!

What should I do if my cheesecake cracks?

If your cheesecake cracks, don’t worry! It’s still delicious. To avoid cracking in the future, try baking the cheesecake in a water bath or ensuring it cools slowly. A slight crack won’t affect the taste!

Conclusion

This Butterscotch Cheesecake with Butterscotch Sauce is a decadent treat that I’m sure you’ll love. The creamy texture of the cheesecake, combined with the rich, buttery flavor of the butterscotch sauce, makes for a dessert that’s hard to beat. Whether you’re making it for a special occasion or just because, this cheesecake is bound to impress!