Ingredients
Scale
- For the crust:
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup butterscotch sauce
- 3 large eggs
- For the maple caramel drizzle:
- ½ cup maple syrup
- ¼ cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, mix crushed graham crackers, melted butter, and sugar, then press into a 9-inch springform pan to create the crust.
- In a large mixing bowl, beat softened cream cheese and brown sugar until smooth. Gradually add heavy cream, vanilla extract, and butterscotch sauce. Mix until combined, then incorporate eggs one at a time until blended.
- Pour the creamy filling over the crust and smooth the top. Bake for 50-60 minutes or until edges are set and center is slightly jiggly. Cool at room temperature before chilling for at least 4 hours.
- For the maple caramel drizzle, combine maple syrup, heavy cream, and butter in a saucepan over medium heat, stirring until slightly thickened (about 5-7 minutes). Let cool before drizzling over the cheesecake.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap and freeze for up to 2 months; thaw in the refrigerator overnight before serving.
- This cheesecake can be made a day in advance for best flavor experience.
- Experiment with different crusts like Oreos or almond flour for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg