Ingredients
Scale
- For the crust:
- 1 ½ cups of crushed graham crackers
- ½ cup of melted butter
- ¼ cup of sugar
- For the cheesecake filling:
- 2 cups of cream cheese (room temperature)
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- ½ cup of butterscotch chips
- 1 cup of heavy cream
- For the topping:
- Whipped cream
- Butterscotch drizzle
Instructions
- Preheat your oven to 325°F (165°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes and set aside to cool.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add vanilla extract and mix well. In a saucepan, melt butterscotch chips with heavy cream, then slowly add to the cream cheese mixture.
- Fold the butterscotch cream mixture into the cream cheese mixture until combined. Pour into the prepared crust, smoothing the top. Bake for 45-55 minutes until the edges are set; the center should jiggle slightly.
- Let the cheesecake cool in the oven with the door ajar, then refrigerate for at least 4 hours, preferably overnight.
Notes
- Top with whipped cream and butterscotch drizzle before serving for a finishing touch.
- Best enjoyed chilled, but can be frozen for longer storage.
- For enhanced flavor, pair with a butterbeer-inspired drink.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg