Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup brown sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch syrup
- Maple Caramel Drizzle (see below)
Instructions
- In a large mixing bowl, mix the softened cream cheese and brown sugar until smooth and creamy. Add sour cream, heavy cream, vanilla extract, and butterscotch syrup. Blend until fully incorporated.
- In a separate bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan.
- In a saucepan over medium heat, melt butter and brown sugar together. Stir until it starts to boil, then reduce heat and let it simmer for about 3 minutes. Carefully add heavy cream, vanilla extract, and a pinch of salt.
- Pour cheesecake filling over the crust and smooth it out. Bake at 325°F (165°C) for 45-50 minutes until edges are set but center remains slightly jiggly. Cool at room temperature, then chill in the refrigerator for at least 4 hours. Drizzle with Maple Caramel before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For freezing, wrap the cheesecake tightly in plastic wrap and foil, consuming within three months for best quality.
- Consider pairing with whipped cream, crushed toffee bits, or a sprinkle of cinnamon for added flavor.
- Ensure all ingredients are at room temperature for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg