Butterscotch Cheesecake With A Buttery Crumble

Why You’ll Love This Recipe

I Love This Cheesecake Because It Blends Two Of My Favorite Things: Butterscotch And Crumble. The Filling Is Silky-Smooth, With That Rich, Caramelized Depth You Can Only Get From Melted Butterscotch Chips. Then There’s The Crumble—Buttery, Slightly Salty, And Crisp On Top. It Adds Just The Right Contrast To The Creaminess Below. Every Slice Feels Like A Celebration, And It’s Surprisingly Easy To Make With Simple Ingredients.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Crust:

• 1 1/2 Cups Graham Cracker Crumbs

• 1/2 Cup Unsalted Butter, Melted

• 1/4 Cup Granulated Sugar

• 1/4 Teaspoon Salt

For The Cheesecake Filling:

• 3 Packages (8 oz Each) Cream Cheese

• 1 Cup Light Brown Sugar

• 3 Large Eggs

• 1 Teaspoon Vanilla Extract

• 1 Cup Heavy Cream

• 1 Cup Butterscotch Chips, Melted

For The Buttery Crumble Topping:

• 1 Cup All-Purpose Flour

• 1/2 Cup Light Brown Sugar

• 1/2 Cup Unsalted Butter, Cold And Cubed

• 1/4 Teaspoon Salt

Directions

1. I Preheat The Oven To 325°F (160°C) And Grease A 9-Inch Springform Pan. I Line The Bottom With Parchment Paper For Easy Removal.

2. In A Bowl, I Combine The Graham Cracker Crumbs, Melted Butter, Granulated Sugar, And Salt. I Press The Mixture Firmly Into The Bottom Of The Prepared Pan And Bake For 10 Minutes, Then Let It Cool.

3. In A Large Mixing Bowl, I Beat The Cream Cheese And Brown Sugar Together Until The Mixture Is Smooth And Fluffy.

4. I Add The Eggs One At A Time, Mixing Well After Each Addition, Then Stir In The Vanilla Extract.

5. I Gradually Pour In The Heavy Cream And Then Add The Melted Butterscotch Chips. I Stir Until The Batter Is Completely Smooth.

6. I Pour The Cheesecake Filling Over The Cooled Crust And Smooth Out The Top With A Spatula.

7. In A Separate Bowl, I Combine The Flour, Light Brown Sugar, And Salt. I Cut In The Cold Butter Using My Fingers Until The Mixture Forms Coarse Crumbs.

8. I Sprinkle The Crumble Topping Generously Over The Cheesecake Batter.

9. I Bake The Cheesecake For 50–60 Minutes, Or Until The Center Is Set And The Crumble Is Golden.

10. I Turn Off The Oven And Let The Cheesecake Cool With The Oven Door Slightly Open For 1 Hour—This Prevents Cracking.

11. I Let It Cool To Room Temperature, Then Chill In The Fridge For At Least 4 Hours Or Overnight To Set.

12. Before Serving, I Remove The Cheesecake From The Springform Pan, Slice, And Enjoy!

Servings And Timing

This Recipe Yields 12 Slices Of Cheesecake, Making It Ideal For Entertaining Or Sharing.

• Prep Time: 20 Minutes

• Cook Time: 60 Minutes

• Cooling + Chilling Time: 3 Hours

• Total Time: 4 Hours 20 Minutes

Variations

• I Sometimes Swap The Butterscotch Chips For White Chocolate Chips Or Peanut Butter Chips For A Different Flavor.

• For A Gluten-Free Version, I Use Gluten-Free Graham Crackers Or Ground Almonds As The Crust.

• I’ve Made It With Coconut Cream And Dairy-Free Cream Cheese For A Fully Dairy-Free Version—Still Delicious.

• When I Want More Texture, I Mix In Chopped Pecans Or Toffee Bits Into The Crumble Topping.

• I’ve Also Added A Butterscotch Drizzle On Top Just Before Serving For Extra Indulgence.

Storage/Reheating

I Store This Cheesecake Covered In The Refrigerator For Up To 5 Days. It Tastes Even Better The Next Day As The Flavors Set.

To Freeze, I Chill The Cheesecake Completely, Then Wrap It Tightly In Plastic Wrap And Foil. It Keeps Well In The Freezer For Up To 1 Month. I Let It Thaw In The Fridge Overnight Before Serving.

FAQs

Can I Make This Cheesecake Ahead Of Time?

Yes, I Often Make It A Day Ahead And Chill It Overnight. The Texture And Flavor Improve As It Sits.

Can I Use Store-Bought Crust?

You Can, But I Prefer The Homemade Graham Cracker Base—It’s Richer And Holds Up Better To The Filling.

What If I Don’t Have A Springform Pan?

A Deep 9-Inch Cake Pan Works, But I Line It With Parchment For Easier Removal. A Springform Pan Still Gives The Best Results.

Can I Use Sour Cream Instead Of Cream Cheese?

No, But I’ve Substituted Part Of The Cream Cheese With Sour Cream Before For A Tangier Flavor. It Works As A Complement, Not A Replacement.

How Do I Know When The Cheesecake Is Done?

The Center Should Jiggle Slightly But Not Look Wet. The Crumble Should Be Golden, And The Edges Should Be Set.

Conclusion

Butterscotch Cheesecake With A Buttery Crumble Is My Go-To Dessert When I Want Something That Feels Both Elegant And Comforting. With Its Creamy Texture, Deep Butterscotch Flavor, And Crunchy Topping, It Checks Every Box For A Show-Stopping Treat. Whether I’m Making It For A Holiday, Dinner Party, Or Just To Treat Myself, This Cheesecake Always Delivers Pure Dessert Bliss.

Print