Description
Rich and creamy butterscotch cheesecake finished with a smooth, salty-sweet caramel topping—pure indulgence in every bite.
Ingredients
For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
¼ cup light brown sugar
½ tsp cinnamon (optional)
6 tbsp unsalted butter, melted
For the Butterscotch Cheesecake Filling:
24 oz cream cheese, softened
½ cup granulated sugar
½ cup packed light brown sugar
½ cup butterscotch chips, melted and slightly cooled
3 large eggs
¾ cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
For the Salted Caramel Topping:
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
¼ tsp sea salt (adjust to taste)
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
