Creamy Butterscotch Cheesecake with a Buttery Crumble

Posted by by Sara 1 year Ago 131 Views

Ingredients:

For the Crumble Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon (optional)

For the Butterscotch Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup brown sugar, packed
  • 1/2 cup butterscotch chips (plus extra for garnish)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream

For the Buttery Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cubed

Instructions:

Step 1: Prepare the Crumble Crust

  1. Preheat the oven: Preheat your oven to 325°F (165°C).
  2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until the mixture is evenly combined and looks like wet sand.
  3. Press the crust: Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
  4. Bake the crust: Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Butterscotch Cheesecake Filling

  1. Melt the butterscotch chips: In a microwave-safe bowl, melt the butterscotch chips in 20-30 second intervals, stirring in between, until smooth. Let it cool slightly.
  2. Mix the cream cheese: In a large bowl, beat the softened cream cheese and brown sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 3 minutes.
  3. Add the eggs: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. Add the sour cream and vanilla: Mix in the sour cream and vanilla extract.
  5. Combine with melted butterscotch: Stir the melted butterscotch chips, flour, and salt into the cream cheese mixture, blending until smooth and fully incorporated.
  6. Add heavy cream: Stir in the heavy cream until the mixture is silky and smooth.

Step 3: Bake the Cheesecake

  1. Prepare for baking: Pour the cheesecake batter into the cooled graham cracker crust. Smooth the top with a spatula.
  2. Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly but not liquid. You can check by gently shaking the pan—if the center wobbles like gelatin, it’s done.
  3. Cool the cheesecake: Turn off the oven, crack the oven door, and allow the cheesecake to cool for 1 hour. After that, transfer it to the refrigerator to chill for at least 4 hours, or overnight.

Step 4: Prepare the Buttery Crumble Topping

  1. Make the crumble: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cubed butter and use a fork or your fingers to work the butter into the dry ingredients until it resembles a coarse crumb texture.
  2. Bake the crumble: Spread the crumble mixture onto a baking sheet and bake at 325°F (165°C) for 8-10 minutes, or until golden brown. Let it cool completely.

Step 5: Assemble and Serve

  1. Top the cheesecake: Once the cheesecake has cooled and set, sprinkle the buttery crumble topping over the top.
  2. Garnish: Add extra melted butterscotch chips on top for decoration, if desired.
  3. Serve: Slice and serve chilled. Enjoy!

Tips:

  • Chill overnight: For the best texture and flavor, let the cheesecake chill overnight to allow the flavors to develop and the filling to set.
  • Butterscotch chips: You can melt extra butterscotch chips and drizzle them on top of the cheesecake before adding the crumble for a decadent touch.
  • Make ahead: This cheesecake can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to a month (just freeze without the crumble topping and add it before serving).

Nutrition (Per Serving – 1 slice of cheesecake):

  • Calories: 450-500 kcal
  • Protein: 6g
  • Fat: 35g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 30g
  • Sodium: 240mg