Description

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

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

Instructions

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

Notes

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.