Ingredients
Scale
- 1 ½ cups crushed chocolate cookies (for the crust)
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup butterscotch sauce
- 1 cup heavy whipping cream
- Whipped cream (for topping)
- Additional butterscotch sauce (for drizzling)
Instructions
- Prepare the chocolate crust by combining crushed chocolate cookies with melted butter until resembling wet sand.
- Blend softened cream cheese with sugar and vanilla extract until smooth, incorporating eggs one at a time.
- Prepare butterscotch sauce by melting butterscotch chips and heavy cream together in a saucepan over low heat.
- Pour the cheesecake filling over the baked crust and drizzle with butterscotch sauce. Bake until edges are set and center is slightly jiggly. Cool and refrigerate for at least 4 hours.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Can freeze individual slices wrapped tightly for up to 2 months.
- Feel free to substitute different cookie types for the crust.
- Using gluten-free cookies makes this cheesecake gluten-free.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg