Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup butterscotch sauce
- 1 teaspoon vanilla extract
- 3 large eggs
- Glimmering sugar dust for decoration
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, sour cream, butterscotch sauce, and vanilla extract, mixing continuously. Beat in eggs one at a time until well blended.
- Pour the filling into the prepared crust. Smooth the top and bake for 50-60 minutes, until the edges are set with a slight jiggle in the center. Allow to cool for about 10 minutes.
- Remove cheesecake from the springform pan. Sprinkle glimmering sugar dust over the top. Refrigerate for at least 4 hours or overnight before slicing.
Notes
- The cheesecake can be stored in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze individual slices wrapped in plastic wrap.
- To serve, pair with whipped cream and a drizzle of butterscotch sauce for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg