Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup heavy cream
- 1 cup butterscotch sauce
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 egg
- Whipped cream, for topping
- Cinnamon and caramel, for garnish
Instructions
- Preheat the oven to 325°F (160°C) and prepare the crust by mixing graham cracker crumbs with melted butter and pressing into a springform pan.
- Bake the crust for 10 minutes and set aside to cool.
- In a bowl, beat cream cheese and sugar until smooth, then mix in heavy cream, butterscotch sauce, vanilla, spices, and salt before adding the egg.
- Pour the filling into the cooled crust and bake for 1 hour until slightly wobbly.
- Turn off the oven and let it cool for another hour inside to prevent cracking.
- Refrigerate for at least 4 hours before serving, garnishing with whipped cream, caramel, and cinnamon.
Notes
- This cheesecake can be stored in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap tightly and freeze; thaw overnight before serving.
- Consider using a chocolate cookie crust for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg