Description

A rich and creamy baked cheesecake layered with ribbons of butterscotch sauce, topped with whipped cream, crunchy cookie crumble, and more butterscotch drizzle for the ultimate indulgence.

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs or digestive biscuits, finely crushed

1/2 cup unsalted butter, melted

2 tbsp brown sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs, room temperature

1 cup sour cream

2 tsp vanilla extract

1/2 cup butterscotch sauce plus extra for swirling

For the topping:

1 cup whipped cream

1/2 cup butterscotch sauce

1/2 cup crushed cookies or biscuits

Instructions

Preheat oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with foil.

Combine crushed graham crackers, melted butter, and brown sugar for the crust. Press into the bottom of the pan. Bake for 10 minutes and cool slightly.

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Blend in sour cream, vanilla, and 1/2 cup butterscotch sauce.

Pour half the filling into the crust, drizzle with extra butterscotch sauce, and swirl gently. Add remaining filling and repeat swirl.

Place pan in a larger baking dish, pour hot water halfway up the sides for a water bath.

Bake 55–65 minutes or until edges are set and center is slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Remove from oven, refrigerate at least 4 hours or overnight.

Before serving, top with whipped cream, drizzle with butterscotch sauce, and sprinkle with crushed cookies.

Notes

For a spiced variation, use gingersnap cookies for the crust.

Homemade butterscotch sauce offers deeper flavor than store-bought.

This cheesecake is even better the next day after chilling.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking

Keywords: loaded butterscotch cheesecake, caramel cheesecake, butterscotch dessert, holiday cheesecake, creamy baked cheesecake