Description
If you’re searching for easy cheesecake recipes that deliver a perfect balance of creamy texture and deep caramelized flavors
Ingredients
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) sour cream
- ½ cup (120ml) heavy cream
- 1 cup (180g) butterscotch chips, melted
- 3 tablespoons butterscotch pudding mix
For the Butterscotch Topping:
- ½ cup (120ml) heavy cream
- 1 cup (180g) butterscotch chips
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Preheat your oven to 325°F (163°C). In a bowl, mix crushed graham crackers or Oreos, melted butter, and brown sugar until combined. Press the mixture firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside.
In a large mixing bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream.
Melt butterscotch chips in the microwave in 20-second intervals, stirring between each round, until smooth. Let cool slightly before folding into the batter along with butterscotch pudding mix.
Pour the batter over the cooled crust. Wrap the bottom of the pan in two layers of aluminum foil to prevent water leakage. Place the springform pan in a roasting pan, and pour hot water around it to create a water bath.
Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open for 30 minutes.
While the cheesecake cools, heat heavy cream in a saucepan over low heat. Add butterscotch chips, stirring until melted and smooth. Remove from heat and mix in vanilla extract and a pinch of salt.
Once the cheesecake is completely cool, pour the butterscotch topping over the top. Refrigerate for at least 4 hours, preferably overnight.
Run a knife around the edges of the cheesecake before releasing it from the springform pan. Slice and enjoy your easy cheesecake with an extra drizzle of butterscotch sauce!
Notes
✔ Use Room Temperature Ingredients – Ensures a lump-free batter.
✔ Bake in a Water Bath – Prevents cracks and keeps the cheesecake creamy.
✔ Cool Gradually – Avoids sudden temperature changes that can cause cracking.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 35g
Keywords: Butterscotch Cheesecake