Ingredients
Scale
- 1 ½ cups of crushed graham crackers
- ½ cup of melted butter
- 1 cup of sugar
- 3 (8-ounce) packages of cream cheese, softened
- 3 large eggs
- 1 cup of chocolate chips
- 1 cup of butterscotch sauce
- 1 teaspoon of vanilla extract
- Whipped cream, for topping
- Chocolate shavings, for decoration
Instructions
- Prepare the crust by mixing the crushed graham crackers and melted butter until combined and press it into the bottom of a springform pan.
- Make the filling by beating softened cream cheese, sugar, and vanilla until smooth, then gradually add eggs, mixing well after each addition. Fold in melted chocolate chips and butterscotch sauce.
- Pour the chocolate batter into the prepared crust and bake in a preheated oven at 325°F (160°C) for 50-60 minutes until edges set.
- Chill the cheesecake at room temperature for an hour, then refrigerate for at least 4 hours. Top with whipped cream and chocolate shavings before serving.
Notes
- This cheesecake can be stored in the refrigerator for up to 5 days.
- For gluten-free options, use gluten-free graham crackers for the crust.
- For a richer chocolate flavor, feel free to add more chocolate chips or drizzle melted chocolate on top before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg