Butterscotch Cheesecake with Butterscotch Sauce

If you love indulgent, creamy desserts, this Butterscotch Cheesecake with Butterscotch Sauce is the perfect treat. With a rich and velvety cheesecake base complemented by a luscious homemade butterscotch sauce, this dessert offers the perfect balance of sweet and creamy. Whether you’re hosting a special event or just want to indulge, this cheesecake is sure to impress.

Ingredients

To make this rich cheesecake, you’ll need:

• 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

Ingredients

For the sweet and silky butterscotch sauce, you will need:

• 1 cup Imperial Sugar Light Brown Sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

Start by preheating your 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 and bake for 10 minutes. Once done, let it cool.

Next, beat the cream cheese and 1 cup of sugar together until smooth. Add in the eggs one at a time, followed by the vanilla extract. Carefully fold in the melted butterscotch chips, then pour the cheesecake mixture over the cooled crust.

Bake the cheesecake for 55-60 minutes, or until it is set. Once done, allow the cheesecake to cool completely and then refrigerate for at least 4 hours to set fully.

For the butterscotch sauce, combine the brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir until smooth, and then remove from heat. Stir in the vanilla extract and a pinch of salt, and let the sauce cool to room temperature.

When you’re ready to serve, drizzle the butterscotch sauce over the chilled cheesecake for a decadent finish.

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 5 hours 20 minutes
Calories per Serving: 580 kcal
Servings: 12 servings

Serving and Storage Tips

Serving Tips

• For the best presentation, slice the cheesecake into 12 even portions, and drizzle each slice with the homemade butterscotch sauce just before serving.
• Pair the cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the rich butterscotch flavor.
• Serve the cheesecake chilled to ensure the creamy texture is at its best.
• Garnish with chopped butterscotch chips or caramelized nuts for added texture and a festive touch.

Storage Tips

• To store leftover cheesecake, cover it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors in the fridge.
• Refrigerate the cheesecake for up to 5 days. Be sure to store the butterscotch sauce separately in an airtight container.
• The cheesecake can also be frozen for longer storage. Slice the cheesecake and wrap each piece tightly in plastic wrap, followed by aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the fridge before serving.
• If you have leftover butterscotch sauce, store it in the fridge for up to 1 week. Reheat it gently on the stove or in the microwave before drizzling over the cheesecake.

Variations

1. Chocolate Butterscotch Cheesecake For a rich, decadent twist, add 1/2 cup of cocoa powder to the cheesecake batter or mix in 1 cup of mini chocolate chips. You can also drizzle melted chocolate along with the butterscotch sauce for an extra indulgent treat.

2. Salted Butterscotch Cheesecake If you love the combination of sweet and salty, sprinkle a pinch of flaky sea salt over the butterscotch sauce before serving. This will enhance the flavor and give a delightful contrast to the sweetness.

3. Pumpkin Butterscotch Cheesecake For a fall-inspired version, fold 1 cup of canned pumpkin puree into the cheesecake batter and add 1 teaspoon of pumpkin pie spice. This variation is perfect for autumn and pairs wonderfully with the butterscotch sauce.

4. Nutty Butterscotch Cheesecake Incorporate chopped nuts into both the crust and the cheesecake filling for added texture. Walnuts, pecans, or almonds work wonderfully. You can also sprinkle a few crushed nuts on top of the cheesecake as a garnish.

5. Butterscotch Swirl Cheesecake For a marbled effect, swirl some extra melted butterscotch chips into the cheesecake batter before baking. This gives a beautiful, rich appearance and an extra layer of butterscotch flavor in every bite.

6. No-Bake Butterscotch Cheesecake If you prefer a no-bake version, you can skip the oven step. After making the crust and cheesecake filling, simply refrigerate the cheesecake overnight to set. This variation is perfect for warmer weather when you want to avoid turning on the oven.

7. Mini Butterscotch Cheesecakes For individual portions, make mini cheesecakes in muffin tins or mini springform pans. Adjust the baking time to 20-25 minutes or until set, and enjoy a single-serving cheesecake with a perfectly portioned drizzle of butterscotch sauce.

These variations allow you to customize your Butterscotch Cheesecake to suit any taste or occasion, making it a versatile and crowd-pleasing dessert!

FAQs

1. Can I make this cheesecake without a springform pan?
Yes, you can use a regular 9-inch round cake pan or a deep-dish pie pan. However, a springform pan makes it easier to remove the cheesecake without damaging the sides.

2. Can I use a store-bought graham cracker crust?
Yes, if you’re short on time, you can use a store-bought graham cracker crust. Just be sure to adjust the recipe as necessary since pre-made crusts may be smaller than the homemade version.

3. How do I prevent the cheesecake from cracking during baking?
To prevent cracks, make sure you don’t overbake the cheesecake. Bake it until the edges are set but the center is slightly jiggly. Also, allow the cheesecake to cool gradually by turning off the oven and letting it sit in the oven with the door slightly ajar for an hour before removing it.

4. Can I make the butterscotch sauce ahead of time?
Absolutely! You can make the butterscotch sauce up to a week in advance. Store it in an airtight container in the refrigerator and reheat it gently before serving.

5. How long should the cheesecake cool before serving?
After baking, allow the cheesecake to cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight for the best texture.

6. Can I substitute the butterscotch chips in the cheesecake batter?
Yes, you can use caramel chips, white chocolate chips, or even dark chocolate chips if you prefer a different flavor. Just keep in mind that it will change the taste of the cheesecake.

7. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw it in the fridge overnight before serving.

8. How do I serve the cheesecake?
For the best presentation, serve the cheesecake chilled, topped with a generous drizzle of butterscotch sauce. You can also add whipped cream or fresh fruit for extra flair.

9. Can I use light cream cheese in this recipe?
While you can use light cream cheese, the texture may be slightly different. Full-fat cream cheese yields the creamiest and richest results.

10. Can I make this cheesecake gluten-free?
Yes, you can make a gluten-free version by using gluten-free graham crackers for the crust. Be sure to check that the butterscotch chips and other ingredients you use are also gluten-free.

This Butterscotch Cheesecake with Butterscotch Sauce is a must-try for anyone who loves a sweet, rich dessert. With a buttery graham cracker crust, a creamy cheesecake filling, and a drizzle of homemade butterscotch sauce, it’s an irresistible treat that will leave everyone asking for seconds. Perfect for holidays, family gatherings, or any special occasion, this dessert is guaranteed to be a crowd-pleaser.

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