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Ultimate Butterscotch Cheesecake with Irresistible Buttery Crumble

Butterscotch Cheesecake with a Buttery Crumble
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This butterscotch cheesecake transforms ordinary dessert into a textural masterpiece. Rich, caramel-kissed filling provides the velvety backdrop against which the buttery graham cracker crust and crumbly topping create perfect contrast.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 (8 oz) packages cream cheese
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 325°F and prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent water from seeping in during baking.
  2. Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the springform pan using the bottom of a measuring cup – I find this creates the most even crust.
  3. Bake the crust for 10 minutes until lightly golden and fragrant, then remove and cool while preparing the filling. Keep the oven on.
  4. Beat the cream cheese and brown sugar in a large bowl using an electric mixer until completely smooth and fluffy, about 3-4 minutes. Make sure to scrape down the sides of the bowl frequently to avoid lumps.
  5. Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Pour in the heavy cream and mix until just combined – overbeating at this stage can incorporate too much air and cause cracks.
  6. Pour the filling over the pre-baked crust, then place the foil-wrapped springform pan in a larger roasting pan. Fill the larger pan with hot water about halfway up the sides of the springform pan to create a water bath.
  7. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool gradually for one hour before removing – this slow cooling helps prevent cracks.
  8. Refrigerate the cheesecake for at least 6 hours or overnight before serving. The patience pays off with a perfectly set texture and fully developed butterscotch flavor!

Notes

  • Room temperature ingredients matter: Allow cream cheese to sit out for at least 1 hour before mixing—cold cream cheese creates lumps that never fully incorporate into your butterscotch filling.
  • Perfect your crust technique: When pressing graham cracker crumbs into the pan, I’ve found that starting from the center and working outward creates the most even crust thickness.
  • Double-wrap that foil: Use two layers of heavy-duty aluminum foil that extend at least 2 inches up the sides of your springform pan to prevent any water bath leaks.
  • The jiggle test: Your butterscotch cheesecake is perfectly baked when a 2-3 inch circle in the center still jiggles slightly while the edges are set—it will continue firming up during cooling.
  • Patience prevents cracks: Allow your cheesecake to cool gradually by following the slow oven cool-down method—rushing this step is the main cause of those dreaded surface cracks.

Nutrition

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