Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup butterscotch sauce
- 1 teaspoon butterscotch extract (optional)
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a greased 9×13 inch baking dish.
- In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing well. Incorporate eggs one at a time until creamy.
- Pour cheesecake filling over the crust, drizzling half of the butterscotch sauce on top and swirling with a knife.
- Bake for 30-35 minutes until the filling is set with a slight jiggle. Let cool at room temperature, then chill in the refrigerator for at least 3 hours before slicing.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- Can be made ahead of time and frozen for up to three months.
- Serve plain, drizzled with butterscotch sauce, or topped with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg