Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup butterscotch sauce
- 3 large eggs
- 1 teaspoon vanilla extract
- Whipped cream for topping
- Additional butterscotch sauce for drizzling
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix crushed graham crackers and melted butter until fully coated, then press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, blend softened cream cheese, granulated sugar, and butterscotch sauce until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Pour the filling into the prepared crust and spread evenly. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool slowly.
- Chill in the refrigerator for at least 4 hours, preferably overnight. Top with whipped cream and drizzle with additional butterscotch sauce before serving.
Notes
- This cheesecake can be stored tightly covered in the refrigerator for up to one week.
- For longer storage, freeze individual slices wrapped in plastic wrap and store in an airtight container.
- Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg