Description
A rich and creamy cheesecake infused with butterscotch flavor, topped with a decadent butterscotch sauce and loaded with toppings for an indulgent dessert experience.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup butterscotch chips
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch sauce (for topping)
- Whipped cream (for garnish)
- Chopped nuts (optional, for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, butterscotch chips, eggs, and vanilla extract, mixing until well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Before serving, drizzle with butterscotch sauce and top with whipped cream and chopped nuts if desired.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Make sure all ingredients are at room temperature for a smoother batter.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Loaded Butterscotch Cheesecake, Cheesecake Recipe, Butterscotch Dessert