If you’re looking for a rich and indulgent fall cheesecake, this Butterscotch Cheesecake is a must-try! With a velvety smooth cheesecake filling, homemade butterscotch sauce, and a buttery crumble topping, this dessert is the perfect combination of sweet, creamy, and crunchy textures.
Whether you’re making it for a cozy fall gathering, a special occasion, or just to satisfy your sweet tooth, this classic cheesecake recipe is a showstopper. Plus, it’s made with simple, budget-friendly ingredients, making it one of the best cheap meal ideas for dessert lovers!
Why You’ll Love This Butterscotch Cheesecake
- Rich & Creamy – The butterscotch-infused cheesecake filling is smooth and indulgent.
- Easy to Make – Simple ingredients and steps make this homemade butterscotch dessert a breeze.
- Perfect for Fall – Butterscotch adds a warm, caramel-like flavor, making it ideal for autumn.
- Great for Any Occasion – Whether it’s a family dinner, holiday gathering, or potluck, this cheesecake is sure to impress.
Ingredients for Butterscotch Cheesecake
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon (optional, for a fall flavor)
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- ½ cup homemade butterscotch sauce (see below)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Homemade Butterscotch Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Buttery Crumble Topping:
- ½ cup flour
- ¼ cup brown sugar
- 3 tablespoons cold butter, cubed
- ¼ teaspoon cinnamon
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Baking sheet
- Cooling rack
How to Make Butterscotch Cheesecake
Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Make the Homemade Butterscotch Sauce
- In a saucepan over medium heat, melt the butter and stir in the brown sugar.
- Add the heavy cream and stir continuously for 2-3 minutes, until the sugar dissolves.
- Remove from heat and stir in vanilla extract and salt. Let it cool before using.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add flour, sour cream, and ½ cup butterscotch sauce, mixing until combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Pour the batter over the crust and smooth the top.
Step 4: Make the Buttery Crumble Topping
- In a bowl, mix flour, brown sugar, cinnamon, and cold butter cubes using your fingers or a fork until it forms a crumbly texture.
- Set aside to sprinkle on top after baking.
Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Sprinkle the crumble topping over the cooled cheesecake.
Step 6: Chill & Serve
- Refrigerate for at least 4 hours (overnight is best) before slicing.
- Drizzle extra butterscotch sauce over each slice before serving.
Tips for the Best Butterscotch Cheesecake
- Use Full-Fat Cream Cheese – This ensures a rich and creamy texture.
- Don’t Overmix the Batter – Overmixing can cause cracks in the cheesecake.
- Bake in a Water Bath – For an ultra-smooth texture, place a pan of hot water on the oven’s bottom rack while baking.
- Chill for Best Results – Letting the cheesecake set overnight enhances the flavors.
Common Mistakes to Avoid
- Skipping the Cooling Process – Cheesecake needs time to set properly.
- Using Warm Ingredients – Make sure eggs and sour cream are at room temperature for even mixing.
- Overbaking – The center should still jiggle slightly when removed from the oven.
How to Store & Freeze Butterscotch Cheesecake
- Refrigerator – Store in an airtight container for up to 5 days.
- Freezer – Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
What to Serve with Butterscotch Cheesecake
This cheesecake dessert pairs well with:
- Whipped Cream – A light topping to balance the richness.
- Toasted Pecans or Walnuts – Adds a delightful crunch.
- Vanilla Ice Cream – For an extra indulgent treat.
- Caramel Drizzle – A fun variation on the butterscotch topping.
Presentation Ideas for a Stunning Dessert
- Garnish with Whipped Cream – Pipe swirls on top for a bakery-style look.
- Drizzle Extra Butterscotch Sauce – Just before serving for a glossy finish.
- Dust with Cinnamon or Nutmeg – Enhances the fall flavors.
- Serve on Elegant Dessert Plates – A beautiful presentation for special occasions.
Frequently Asked Questions
1. Can I use store-bought butterscotch sauce?
Yes! If you’re short on time, store-bought butterscotch works fine.
2. How do I prevent my cheesecake from cracking?
Bake in a water bath and avoid overmixing the batter.
3. Can I make this cheesecake without a crust?
Absolutely! Just skip the crust and pour the filling directly into a greased springform pan.
4. Can I use a different type of crust?
Yes! Try using crushed Biscoff cookies or vanilla wafers for a twist.
5. How do I make a gluten-free version?
Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.
Final Thoughts
This Butterscotch Cheesecake is the perfect fall cheesecake for any occasion. Whether you’re looking for a homemade butterscotch dessert, a cheap meal idea for a crowd, or a classic cheesecake with a twist, this recipe delivers rich, creamy, and irresistible flavors.
Try making it today and don’t forget to share this recipe with friends! If you loved it, subscribe to our blog for more cheesecake desserts and delicious crumble recipes.
Creamy Butterscotch Cheesecake : A Decadent Fall Dessert
If you’re looking for a rich and indulgent fall cheesecake, this Butterscotch Cheesecake is a must-try! With a velvety smooth cheesecake filling, homemade butterscotch sauce, and a buttery crumble topping, this dessert is the perfect combination of sweet, creamy, and crunchy textures.
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Baking sheet
- Cooling rack
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon (optional, for a fall flavor)
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- ½ cup homemade butterscotch sauce (see below)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Homemade Butterscotch Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Buttery Crumble Topping:
- ½ cup flour
- ¼ cup brown sugar
- 3 tablespoons cold butter (cubed)
- ¼ teaspoon cinnamon
- Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
- Step 2: Make the Homemade Butterscotch Sauce
- In a saucepan over medium heat, melt the butter and stir in the brown sugar.
- Add the heavy cream and stir continuously for 2-3 minutes, until the sugar dissolves.
- Remove from heat and stir in vanilla extract and salt. Let it cool before using.
- Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add flour, sour cream, and ½ cup butterscotch sauce, mixing until combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Pour the batter over the crust and smooth the top.
- Step 4: Make the Buttery Crumble Topping
- In a bowl, mix flour, brown sugar, cinnamon, and cold butter cubes using your fingers or a fork until it forms a crumbly texture.
- Set aside to sprinkle on top after baking.
- Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Sprinkle the crumble topping over the cooled cheesecake.
- Step 6: Chill & Serve
- Refrigerate for at least 4 hours (overnight is best) before slicing.
- Drizzle extra butterscotch sauce over each slice before serving.
Use Full-Fat Cream Cheese – This ensures a rich and creamy texture.
Don’t Overmix the Batter – Overmixing can cause cracks in the cheesecake.
Bake in a Water Bath – For an ultra-smooth texture, place a pan of hot water on the oven’s bottom rack while baking.