Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup butterscotch sauce
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
- Additional butterscotch sauce for topping
Instructions
- Preheat the oven to 350°F (175°C) and prepare the crust by mixing graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large bowl, combine softened cream cheese with granulated sugar and beat until smooth. Add butterscotch sauce, eggs, and vanilla, mixing thoroughly.
- Pour the cheesecake filling over the cooled crust evenly.
- Bake at 325°F (160°C) for about 60 minutes. Once baked, leave the cheesecake in the oven with the door ajar for one hour, then refrigerate for at least 4 hours.
Notes
- Store tightly covered in the refrigerator for up to three days for optimal flavor.
- This cheesecake can be made up to three days in advance.
- Freezing is possible; ensure it is well-wrapped and thaw in the refrigerator overnight before serving.
- Homemade butterscotch sauce can be used if store-bought is unavailable.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg