Butterscotch Cheesecake With A Buttery Crumble
This creamy butterscotch cheesecake features a rich filling and golden buttery crumble topping—perfect for dessert lovers craving a sweet mix of smooth and crunchy textures.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (8 oz) packages 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
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
Prepare filling: Beat cream cheese and brown sugar in a large bowl until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract.
Slowly add heavy cream, then melted butterscotch chips. Mix until smooth and creamy.
Pour the filling over the cooled crust and smooth the top.
Make the crumble: In another bowl, combine flour, brown sugar, and salt. Add cubed cold butter and mix with your fingers until coarse crumbs form.
Top the cheesecake with the crumble mixture evenly.
Bake for 50–60 minutes, until the center is set and topping is golden brown.
Cool gradually: Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill: Bring to room temperature, then refrigerate for at least 4 hours or overnight.
Serve: Remove from springform pan, slice, and enjoy.
Notes
Prevent cracks by cooling gradually in the oven.
Chill thoroughly before slicing for best texture.
Dairy-free option: Use plant-based cream cheese and coconut cream.
Gluten-free option: Use almond flour or gluten-free graham crumbs for the crust.
