Why You’ll Love This Recipe

I love how this cheesecake brings together deep, warm butterscotch flavor with the luxurious texture of classic cheesecake. The salted caramel topping adds a bold, glossy layer that balances the sweetness perfectly. Every bite is creamy, buttery, and rich—exactly what I crave in a decadent dessert. Plus, it’s a showstopper that’s easier to make than it looks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

Graham cracker crumbs
Brown sugar
Unsalted butter (melted)

Cheesecake filling:

Cream cheese
Brown sugar
Eggs
Butterscotch chips (melted and slightly cooled)
Sour cream
Vanilla extract
All-purpose flour
Salt

Salted caramel topping:

Granulated sugar
Unsalted butter
Heavy cream
Sea salt

directions

I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
I mix graham cracker crumbs, brown sugar, and melted butter, then press it into the bottom of the pan. I bake the crust for 10 minutes and let it cool.
In a large bowl, I beat the cream cheese and brown sugar until smooth. I add the melted butterscotch chips, then mix in the sour cream, vanilla, flour, and salt.
I add the eggs one at a time, mixing gently to avoid overbeating.
I pour the filling over the crust and smooth the top.
I place the pan in a water bath and bake for 55–65 minutes until the center is slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before refrigerating for at least 6 hours or overnight.
For the caramel, I melt sugar in a saucepan until amber, then stir in butter, cream, and salt until smooth. I let it cool before pouring over the chilled cheesecake.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 30 minutes to prep, 1 hour to bake, and at least 6 hours to chill. I usually make it the day before for best results.

Variations

I sometimes stir chopped toasted pecans into the caramel before topping for crunch.
A chocolate cookie crust gives it a deeper, more intense base.
Swapping butterscotch chips with caramel chips changes the flavor slightly but still works beautifully.
I’ve made mini versions in muffin tins for individual servings.

storage/reheating

I store the cheesecake in the fridge for up to 5 days, covered tightly. For longer storage, I wrap individual slices and freeze them for up to 2 months. To serve, I thaw in the fridge overnight. I don’t reheat it, but I do let it sit at room temperature for about 20 minutes to soften before serving.

FAQs

Can I use store-bought caramel sauce?

Yes, I’ve done that when I’m short on time. I just make sure it’s a good-quality salted caramel for the best flavor.

How do I melt butterscotch chips without burning them?

I use a microwave in 20-second bursts or a double boiler, stirring constantly. Letting them cool slightly before adding to the batter helps prevent curdling.

Can I skip the water bath?

I’ve skipped it before, but I find the water bath helps prevent cracks and gives the cheesecake a smoother texture.

What’s the best way to cut clean slices?

I dip a sharp knife in hot water and wipe it clean between each cut. It keeps the layers neat and the slices beautiful.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it a day or two in advance. It holds up well and actually tastes better after chilling overnight.

Conclusion

This Butterscotch Cheesecake with Salted Caramel Top is a rich, elegant dessert that brings together bold, buttery flavors in the best way possible. From the creamy filling to the glossy caramel finish, it’s a slice of pure indulgence that I never get tired of. Whether I’m hosting a gathering or just treating myself, this cheesecake always steals the show.

Butterscotch Cheesecake with Salted Caramel Top

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Author: Mia
Total Time: 6 hours (includes chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

Rich and creamy butterscotch cheesecake finished with a smooth, salty-sweet caramel topping—pure indulgence in every bite.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil for a water bath.

Make the crust: Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Let cool.

Prepare the filling: Beat cream cheese until smooth. Add sugars and mix until fluffy.

Add eggs one at a time, mixing gently. Stir in sour cream, vanilla, flour, and the melted butterscotch chips. Mix until just combined.

Pour filling over cooled crust. Tap pan to release air bubbles.

Place pan in a water bath and bake for 60–70 minutes, until edges are set and center is slightly jiggly.

Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Chill in fridge for at least 4 hours or overnight.

Make caramel topping: In a saucepan, melt sugar over medium heat until amber in color. Whisk in butter, then cream. Boil 1 minute, then stir in sea salt. Let cool slightly.

Pour salted caramel over chilled cheesecake before serving.

Notes

Use room-temperature ingredients for the creamiest texture.

If caramel thickens too much, reheat gently before pouring.

Garnish with extra butterscotch chips or flaky sea salt for a bakery-style finish.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American