Velvety Butterscotch Cheesecake

Delight in the irresistible flavor of this Velvety Butterscotch Cheesecake. Combining a rich and creamy cheesecake filling with a luscious butterscotch swirl, this dessert is pure indulgence. Topped with a silky butterscotch sauce and a dollop of Crème Chantilly, it’s perfect for special occasions or as a decadent treat for yourself. With a buttery graham cracker crust as its foundation, every bite is a harmonious blend of flavors and textures.

Ingredients

Crust:

• 1¾ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted

Cheesecake Filling:

• 3 blocks (8 oz each) of cream cheese, brought to room temperature for easy mixing.
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1⅓ cups butterscotch morsels
• ½ cup milk

Butterscotch Sauce:

• ½ cup butterscotch morsels
• 3 tablespoons milk

Topping (Optional):

• Crème Chantilly

Instructions

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan and line with parchment paper if desired.
2. Make the Crust Mixture: In a bowl, combine the graham cracker crumbs with melted butter. Mix until evenly moistened.
3. Press Into Pan: Firmly press the mixture into the bottom of the prepared springform pan to form an even crust.

Step 2: Prepare the Cheesecake Filling

1. Melt the Butterscotch: In a small saucepan, add the butterscotch chips and milk. Heat over low, stirring continuously until the chips melt and the mixture becomes smooth. Remove from heat and let it cool slightly.

2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until light and creamy, about 2–3 minutes.
3. Incorporate Eggs and Vanilla: Beat in the eggs one by one, ensuring each is fully combined before adding the next. Then, mix in the vanilla extract.
4. Incorporate the Sour Cream: Gently mix in the sour cream until just combined.
5. Swirl in Butterscotch: Pour the melted butterscotch into the batter and gently swirl it through with a knife or spatula, creating ribbons of flavor.

Step 3: Bake the Cheesecake

1. Prepare the Cheesecake: Pour the cheesecake batter into the prepared crust, using a spatula to smooth the surface evenly.
2. Set Up a Water Bath: Wrap the springform pan’s outer edge with aluminum foil to avoid leaks. Place the pan in a larger roasting pan and carefully fill the outer pan with hot water, reaching halfway up the sides of the springform.
3. Bake: Bake for 60–70 minutes, or until the edges are firm and the center remains slightly wobbly.
4. Let Cool: Turn off the oven and leave the cheesecake inside with the door cracked open for an hour. Afterward, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.

Step 4: Make the Butterscotch Sauce

1. Melt the Morsels: In a small saucepan, melt the butterscotch morsels with milk over low heat, stirring constantly until smooth. Allow to cool slightly before using.

Step 5: Assemble and Serve

1. Top the Cheesecake: Remove the cheesecake from the springform pan and drizzle the butterscotch sauce over the top.
2. Add Crème Chantilly: Pipe or dollop Crème Chantilly on top for an elegant finishing touch, if desired.
3. Serve: Slice and serve chilled for the best flavor and texture.

Conclusion

This Velvety Butterscotch Cheesecake is a dessert lover’s dream come true. Its creamy texture and rich butterscotch flavor create a luxurious treat that’s perfect for impressing guests or indulging your sweet tooth. Whether topped with Crème Chantilly or enjoyed on its own, every bite offers a perfect balance of sweetness and sophistication. Give this recipe a try and add a touch of elegance to your dessert table!