Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 cup butterscotch sauce
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup caramel sauce (for topping)
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter in a medium bowl, then press firmly into the bottom of a lined baking dish.
- Create the cheesecake filling by beating cream cheese and sugar until smooth, then mix in sour cream, butterscotch sauce, and vanilla extract. Add eggs one at a time until fully incorporated.
- Pour the cheesecake mixture over the crust, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes.
- Let cool in the fridge for several hours or overnight. Before serving, drizzle with caramel sauce, slice into squares, and enjoy!
Notes
- Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- For gluten-free, substitute graham cracker crumbs with gluten-free options.
- Consider adding rum extract or chocolate chunks for variations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg