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🍪 Crust Ingredients
- 1½ cups (150g) graham cracker crumbs or crushed Biscoff cookies
- ¼ cup (50g) brown sugar
- ½ tsp cinnamon (optional)
- 6 tbsp (85g) unsalted butter, melted
🍰 Cheesecake Filling
- 24 oz (675g) cream cheese, softened
- 1 cup (200g) brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- ⅔ cup (160ml) sour cream or heavy cream
- ½ cup (130g) butterscotch sauce or melted butterscotch chips
- Pinch of salt
🍯 Butterscotch Sauce (Optional Homemade)
- ½ cup (100g) brown sugar
- 4 tbsp (56g) butter
- ¼ cup (60ml) heavy cream
- ½ tsp vanilla extract
- Pinch of salt
🍫 Toppings
- Extra butterscotch sauce (store-bought or homemade)
- Butterscotch chips
- Chopped toffee bits or pecans
- Whipped cream
👩🍳 Instructions
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix crust ingredients in a bowl until well combined.
- Press into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then cool slightly.
2. Make the Filling
- In a large bowl, beat cream cheese until smooth and creamy (2–3 minutes).
- Add brown sugar and mix well.
- Beat in eggs one at a time.
- Add sour cream, vanilla, and salt.
- Stir in melted butterscotch sauce/chips.
3. Bake the Cheesecake
- Pour filling into prepared crust.
- Place springform pan in a water bath (wrap pan in foil to prevent leaks).
- Bake for 50–60 minutes, or until the center is just set with a slight jiggle.
- Turn off oven, crack the door, and let cake cool inside for 1 hour.
- Chill at least 4 hours or overnight in the fridge.
4. Butterscotch Sauce (if making)
- In a saucepan, melt butter and brown sugar over medium heat.
- Stir in cream and bring to a low simmer.
- Cook 3–5 minutes, then remove from heat.
- Stir in vanilla and a pinch of salt.
- Cool slightly before using.
5. Finish with Toppings
- Drizzle cheesecake with butterscotch sauce.
- Sprinkle with butterscotch chips, toffee pieces, or nuts.
- Add whipped cream swirls or rosettes.
📝 Tips
- Use room temperature ingredients for the smoothest filling.
- Don’t overmix once eggs are added — prevents cracking.
- Cheesecake stores well in the fridge for up to 5 days.
