Ingredients
Scale
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup butterscotch sauce
- ¼ cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- Combine gluten-free graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan to form a crust and bake for 10 minutes.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- In a saucepan, heat butterscotch sauce and heavy cream over medium heat until warmed through.
- Pour the cream cheese filling into the cooled crust, smooth the top, and layer with butterscotch sauce. Bake for 50-60 minutes until edges are set but the center is still jiggly.
- Allow cheesecake to cool in the oven with the door slightly ajar.
Notes
- Can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices for up to a month.
- Thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg