Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup butterscotch sauce (plus extra for drizzling)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs with melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes and let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla, then mix in eggs one at a time. Blend in butterscotch sauce until smooth.
- Pour cheesecake batter into prepared crust, creating a swirl with extra butterscotch on top. Bake for 55-60 minutes until slightly jiggly.
- Let cheesecake cool in the oven for an hour, then refrigerate for at least 4 hours. Whip heavy cream with powdered sugar and top cheesecake before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
- Serve with additional butterscotch sauce and whipped cream for an enhanced experience.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
