Ingredients
Scale
- For the crust:
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- ¾ cup brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup butterscotch sauce
- For the butterscotch cream topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup butterscotch sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers with the melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a deep dish pie plate.
- In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth. Add in the heavy cream, vanilla extract, and butterscotch sauce, mixing until well combined.
- Pour the filling into the prepared crust, smoothing the top with a spatula. Bake for 40-45 minutes or until the center is set. Allow to cool and refrigerate for at least 4 hours or overnight.
Notes
- Store the cheesecake in an airtight container in the refrigerator for up to one week.
- Freeze slices for up to three months. Thaw overnight before serving.
- Top the cheesecake with butterscotch cream and an extra drizzle of butterscotch sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg