Butterscotch Cheesecake with a Buttery Crumble: A Decadent Dessert Worth Every Bite

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Butterscotch Cheesecake with a Buttery Crumble: A Decadent Dessert Worth Every Bite

If you’re a fan of indulgent desserts that bring comfort, sweetness, and a touch of nostalgia, then this Butterscotch Cheesecake with a Buttery Crumble is a must-try. Combining the rich, creamy texture of a classic cheesecake with the deep caramel notes of butterscotch and the irresistible crunch of a buttery graham cracker crumble, this dessert is as elegant as it is satisfying. Whether you’re planning a dinner party, holiday gathering, or simply looking to treat yourself, this cheesecake promises to be a show-stopper.

Why Butterscotch Cheesecake?

Butterscotch is often overshadowed by its caramel cousin, but it deserves its moment in the spotlight. Made primarily from brown sugar and butter, butterscotch has a warm, buttery sweetness that perfectly complements the tanginess of cream cheese. When folded into a cheesecake, it creates a rich, velvety filling with layers of complex flavor.

This recipe stays true to the basics of a traditional cheesecake but infuses it with butterscotch richness and finishes it off with a simple yet addictive graham cracker crust and crumble topping.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup light brown sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream

Instructions

1. Prepare the Crust

The base of any great cheesecake is the crust, and this one is simple yet full of buttery flavor.

  1. Preheat your oven to 325°F (163°C).

  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand.

  3. Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to press it down firmly and evenly.

  4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling

This filling is where the magic happens—creamy, sweet, and laced with butterscotch notes from the brown sugar.

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).

  2. Add the light brown sugar and beat until fully incorporated. Make sure there are no lumps.

  3. Add the eggs one at a time, beating well after each addition.

  4. Mix in the vanilla extract.

  5. With the mixer on low speed, gradually add the heavy cream and mix until just combined. Be careful not to overmix—this can incorporate too much air and cause cracks during baking.

  6. Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.

3. Bake the Cheesecake

  1. Wrap the bottom of the springform pan in two layers of foil to prevent leaks.

  2. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks and ensures even baking.

  3. Bake at 325°F (163°C) for about 60–70 minutes, or until the edges are set and the center still has a slight jiggle.

  4. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracking.

4. Chill and Crumble

Once the cheesecake has cooled slightly, remove it from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight for best results.

Optional Buttery Crumble Topping

Want to take things to the next level? Use some of the reserved crust mixture to make a crumble topping.

  1. Mix an additional 1/2 cup graham cracker crumbs with 2 tablespoons of melted butter and a tablespoon of brown sugar.

  2. Spread the mixture on a baking sheet and bake at 325°F (163°C) for 8–10 minutes, or until golden and crisp.

  3. Let it cool completely, then crumble over the top of the chilled cheesecake just before serving for added texture.

Serving Suggestions

This butterscotch cheesecake is rich and flavorful on its own, but you can elevate it further with a few creative toppings:

  • A drizzle of warm butterscotch sauce

  • Whipped cream

  • Toasted pecans or walnuts

  • A sprinkle of sea salt for a salted-butterscotch twist

Storing and Make-Ahead Tips

  • Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

  • Freezing: It can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

  • Make-ahead: This cheesecake is an ideal make-ahead dessert. Prepare it the day before your event to allow it to chill and set perfectly.

Final Thoughts

Butterscotch Cheesecake with a Buttery Crumble is not your everyday dessert—it’s an experience. The velvety smoothness of the cream cheese, the deep caramel flavor from the brown sugar, and the sweet-salty crunch of the graham cracker crust come together in perfect harmony. It’s the kind of dessert that makes guests go silent after the first bite, followed by a chorus of “Mmm”s and “Can I have the recipe?”

So go ahead—dust off that springform pan and treat yourself (and those lucky enough to be nearby) to this decadent creation. You won’t regret it.

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