Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup butterscotch sauce
- 4 large eggs
- ½ cup sour cream
- Whipped cream for topping
- Additional butterscotch sauce for drizzling
Instructions
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, followed by the vanilla extract and butterscotch sauce until creamy.
- Add the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the sour cream and mix until smooth.
- Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs with melted butter, then press into the bottom and sides of a deep-dish pie plate. Bake for 10 minutes until golden brown.
- Pour the cheesecake filling into the cooled crust. Bake for 50-60 minutes until edges are set and center has a slight jiggle. Cool for one hour in the oven with the door cracked.
- Transfer to the refrigerator, chill for at least four hours, preferably overnight. Before serving, top with whipped cream and drizzle extra butterscotch sauce over the cheesecake.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Layers can be frozen for up to two months but should be thawed in the fridge.
- Experiment with other crust options like an Oreo crust for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg