Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup butterscotch syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Whipped cream, for topping
- Caramel drizzle, optional
Instructions
- Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan.
- Bake the crust for 10 minutes until golden and then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Gradually whisk in butterscotch syrup, followed by eggs one at a time and vanilla extract.
- Pour the filling into the cooled crust. Bake for 50-60 minutes until the center is slightly jiggly.
- Turn off the oven and crack the door to cool the cheesecake gradually.
- Refrigerate for at least 4 hours or overnight before serving. Top with whipped cream and caramel drizzle.
Notes
- Store in the refrigerator for up to one week.
- Can be frozen for up to 2 months; thaw in the refrigerator before serving.
- For gluten-free, use gluten-free graham crackers.
- Add toffee bits or chocolate shavings for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg