Easy Butterscotch Cheesecake Recipe
Introduction
Craving decadent cheesecake with a flavor twist? This Easy Butterscotch Cheesecake Recipe delivers velvety creaminess and deep caramel notes in every luscious bite—no complex water baths or elaborate prep required. The beauty of this cheesecake is its bold yet approachable flavor: the sweet, buttery embrace of butterscotch pairs exquisitely with a classic cream cheese filling on a crunchy biscuit base.
Perfect for entertaining or satisfying a weeknight dessert craving, this showstopper is sure to win over even those on the fence about cheesecake.
What Makes This Butterscotch Cheesecake Irresistible
What sets this cheesecake apart is its unique use of rich butterscotch chips, melted right into the batter for unmistakable warmth and depth. Together with the creamy cheese and a crisp cookie crust, each slice delivers a trifecta of texture: buttery, creamy, and crisp.
No professional skills are required—the recipe is simple, streamlined, and perfect for beginner bakers. Plus, the butterscotch base means you’re guaranteed a flavor as inviting as any bakery treat.
Mixing Your Base and Cheesecake Filling
Start by crushing your cookies or graham crackers into fine crumbs for a solid, delicious crust. For effortless prep and uniform crumbs, a Ninja BL610 Professional 72 Oz Countertop Blender, Black is a fantastic kitchen companion—just a quick blitz and you’re done.
The filling comes together by blending cream cheese, sugar, eggs, and those irresistible melted butterscotch chips. Achieve perfectly smooth and airy filling by blending ingredients in stages. For precise measurements, a Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel ensures accuracy, catching every last ounce or gram, and taking the guesswork out of home baking.
Baking and Cooling Your Perfect Cheesecake
To ensure even baking and easy removal, line your cake pan with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. This prevents sticking and helps the cheesecake release effortlessly after cooling.
No water bath is needed for this recipe. Bake until just set at the center—the cheesecake will finish setting as it cools to room temperature and then chills in the fridge.
For even, mess-free slicing before serving, consider a sturdy chef knife—wiping it clean between cuts for picture-perfect wedges.
Serving Suggestions and Finishing Touches
This butterscotch cheesecake absolutely shines when cooled overnight in the fridge, allowing flavors to meld and textures to firm up. Add a sprinkle of flaky salt, a drizzle of caramel, or a few extra butterscotch chips on top for extra flair.
Storing leftovers? Use Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep your cheesecake slices fresh and prevent odors from invading their flavor.
Serve chilled and enjoy with strong coffee or a scoop of vanilla ice cream for an added indulgence.
Nutritional Information & Yield
This recipe yields about 10 rich slices. Each serving contains roughly 420–480 calories, depending on crust and toppings chosen. It’s a decadent treat perfect for special occasions or sharing!
Easy Butterscotch Cheesecake Recipe (Recap)
This easy butterscotch cheesecake recipe stands out for its rich flavor, enticing aroma, and straightforward preparation. The blend of smooth butterscotch with classic cheesecake is bound to delight, making it an instant favorite for bakers and dessert fans alike.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy release.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press firmly into the bottom of the prepared pan to create an even layer. Bake for 8 minutes, then cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add brown sugar and beat until fluffy. Add eggs, one at a time, mixing just until incorporated. Blend in vanilla, sour cream, and melted butterscotch chips.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45–50 minutes, or until the edges are set but the center still slightly jiggles.
- Turn off oven, crack oven door, and let cheesecake cool for 1 hour. Remove and cool completely before transferring to the refrigerator to chill at least 4 hours, preferably overnight.
- For clean slices, use a sharp knife, wiping between cuts. Store leftover slices in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for up to 5 days in the fridge.
- Before serving, top with extra butterscotch chips, a drizzle of caramel sauce, and a pinch of sea salt flakes if desired.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus chilling time)
