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Butterscotch Cheesecake with Salted Caramel Top

Creamy Butterscotch Cheesecake with Salted Caramel Top

Indulge in a creamy Butterscotch Cheesecake with Salted Caramel Top, perfect for celebrations or a sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Can substitute with gluten-free cookies.
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon Optional.
  • 1/2 cup unsalted butter Melted.
For the Filling
  • 16 oz cream cheese Softened.
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup butterscotch chips High quality recommended.
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
For the Salted Caramel Topping
  • 1 cup granulated sugar For caramel.
  • 1/4 cup unsalted butter For caramel.
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Equipment

  • mixing bowl
  • 9-inch springform pan
  • Medium saucepan
  • hand mixer
  • spatula
  • roasting pan
  • Whisk

Method
 

Preparation Steps
  1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan with aluminum foil and grease the sides.
  2. Combine graham cracker crumbs, light brown sugar, optional cinnamon, and melted butter. Press into the bottom of the pan and bake for 8-10 minutes.
  3. Beat softened cream cheese until smooth. Gradually add granulated sugar and light brown sugar until fluffy.
  4. Incorporate eggs one at a time, then stir in sour cream, vanilla extract, and flour. Fold in melted butterscotch chips.
  5. Pour filling over the crust and tap the pan to release air bubbles.
  6. Bake in a water bath for 60-70 minutes, until edges are set but center jiggles.
  7. Turn off oven, leave cheesecake inside for 1 hour, then refrigerate for at least 4 hours.
  8. Melt sugar for caramel, stirring until amber. Whisk in butter, cream, and salt, then cool slightly.
  9. Pour cooled caramel over cheesecake and let set at room temperature for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Always use a water bath for even baking, and cool gradually to prevent cracks.

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