Ingredients
Scale
- For the chocolate crust:
- 1 ½ cups chocolate cookie crumbs
- ½ cup melted butter
- For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup butterscotch sauce
- For topping:
- Additional butterscotch sauce
- Whipped cream
- Chocolate shavings (optional)
Instructions
- Prepare the chocolate crust by mixing chocolate cookie crumbs and melted butter, then firmly press into a springform pan.
- Mix the cheesecake batter by beating cream cheese and sugar until fluffy, adding eggs one at a time, then vanilla and butterscotch sauce until smooth.
- Prepare a homemade butterscotch sauce by melting butter with brown sugar and heavy cream, stirring until thickened.
- Assemble the cheesecake by pouring the cheesecake filling over the crust, drizzling with butterscotch sauce, and baking at 325°F (160°C) for 55-60 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Can be made a day or two in advance; just keep refrigerated.
- For a gluten-free option, substitute chocolate cookie crumbs with gluten-free cookies.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg