There’s a special kind of joy that comes from creating your own desserts, especially when they’re as indulgently delightful as this Butterscotch Cheesecake with Salted Caramel Top. Each slice reveals a luscious creamy filling that dances on your taste buds, perfectly balanced by the rich, buttery graham cracker crust. The best part? This cheesecake is surprisingly easy to whip up, making it a fantastic showstopper for any gathering. Not only does it serve as a sweet stress-reliever after a long day, but it also offers a much-appreciated alternative to store-bought desserts. Just imagine your loved ones’ faces lighting up as you present this masterpiece! Are you ready to dive into the world of homemade cheesecakes? Let’s get started!
Why Choose This Cheesecake Recipe?
Irresistible Flavor: The combination of butterscotch and salted caramel creates a dessert that’s simply unforgettable.
Effortless Preparation: Surprisingly, this recipe is easy enough for beginners, making it perfect for both seasoned chefs and home cooks.
Stunning Presentation: Imagining slicing into this cake will impress your guests and elevate any gathering.
Versatile Delight: Whether it’s for a birthday, holiday, or just a Tuesday, this cheesecake fits any occasion with charm.
Make Ahead Convenience: With chilling time included, you can prepare this treat in advance, saving time on the day of your event.
Get ready to impress yourself and others with this standout dessert!
Butterscotch Cheesecake Ingredients
For the Crust
• Graham cracker crumbs – the base for a perfectly crunchy foundation.
• Light brown sugar – adds a rich sweetness and depth to the crust.
• Cinnamon (optional) – a hint of spice that can elevate the flavor profile.
• Unsalted butter – ensures a rich and buttery texture for binding the crust.
For the Cheesecake Filling
• Cream cheese – the star ingredient that makes this cheesecake creamy and luscious.
• Granulated sugar – sweetens the filling to perfection, balancing the butterscotch.
• Light brown sugar – enhances the rich, caramel-like flavor of the cheesecake.
• Butterscotch chips – melted and cooled, they infuse the filling with a delightful butterscotch flavor.
• Large eggs – provide structure and creaminess to the cheesecake texture.
• Sour cream – adds tanginess and extra creaminess to the filling.
• Vanilla extract – a dash of this enhances the overall flavor of the cheesecake.
• All-purpose flour – helps stabilize the filling as it bakes to perfection.
For the Salted Caramel Topping
• Granulated sugar (for caramel) – the base for achieving that beautiful amber color.
• Unsalted butter (for caramel) – adds richness to your caramel sauce.
• Heavy cream – gives the caramel a smooth texture that pairs beautifully with the cheesecake.
• Sea salt – just the right amount elevates the flavor and balances the sweetness, perfect for your Butterscotch Cheesecake with Salted Caramel Top.
Embrace your inner chef and let this delightful recipe take center stage in your kitchen!
Step‑by‑Step Instructions for Butterscotch Cheesecake with Salted Caramel Top
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). While it warms up, grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil to prevent any leaks during baking. This step is crucial for your Butterscotch Cheesecake with Salted Caramel Top to come out perfectly!
Step 2: Make the Crust
In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of light brown sugar, and ½ teaspoon of cinnamon if using. Pour in 6 tablespoons of melted unsalted butter, and mix until the crumbs are well-coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes until golden. Allow it to cool before adding the filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, use a hand mixer to beat 24 ounces of softened cream cheese until smooth and creamy. Gradually add ½ cup of granulated sugar and ½ cup of packed light brown sugar, mixing until the mixture is fluffy and well combined. This creates a rich base for your Butterscotch Cheesecake.
Step 4: Incorporate Eggs and Flavor
Add in 3 large eggs one at a time, mixing gently after each addition to keep your filling light and airy. Then, stir in ¾ cup of sour cream, 1 teaspoon of vanilla extract, 1 tablespoon of all-purpose flour, and ½ cup of melted butterscotch chips. Mix until just combined, being careful not to over-mix.
Step 5: Fill the Pan
Pour the creamy cheesecake filling over the cooled crust in the springform pan. To remove air bubbles and ensure an even bake, gently tap the pan on your countertop a few times. This step is essential for achieving that smooth, silky texture in your Butterscotch Cheesecake.
Step 6: Bake with Care
Place the springform pan into a larger baking dish filled with hot water to create a water bath. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. This method helps keep your cheesecake moist and prevents cracking as it bakes.
Step 7: Cool Gradually
After baking, turn off the oven and crack open the door. Let the cheesecake cool inside for 1 hour to stabilize it without sudden temperature changes. This gradual cooling gives your Butterscotch Cheesecake with Salted Caramel Top a velvety finish.
Step 8: Chill the Cheesecake
Transfer the cheesecake to the refrigerator for a chilling period of at least 4 hours, preferably overnight. This not only firms up the texture but enhances the flavors, allowing them to mingle beautifully for a delectable treat.
Step 9: Make the Salted Caramel Topping
To prepare the caramel topping, melt ½ cup of granulated sugar in a saucepan over medium heat, stirring constantly until it turns an amber color. Once achieved, remove from the heat and whisk in 3 tablespoons of unsalted butter followed by ¼ cup of heavy cream. Allow it to boil for 1 minute before stirring in ¼ teaspoon of sea salt, adjusting to taste.
Step 10: Assemble and Serve
After the cheesecake has chilled, pour the salted caramel over the top, letting it drizzle down the sides. Allow the caramel to set slightly before slicing into this luxurious Butterscotch Cheesecake with Salted Caramel Top. Enjoy each delightful, creamy bite!
Make Ahead Options
These indulgent Butterscotch Cheesecake with Salted Caramel Top are perfect for busy home cooks looking to save time! You can prepare the cheesecake filling up to 24 hours ahead and store it in an airtight container in the refrigerator. Additionally, the graham cracker crust can be made a few days in advance; just press it into the pan and wrap it tightly. When you're ready to serve, bake the cheesecake as instructed, allow it to chill for 4 hours or overnight to enhance the flavors, and top with caramel shortly before serving. This way, you maintain the creamy texture and delicious taste, making your dessert just as delightful as if made that day!
How to Store and Freeze Butterscotch Cheesecake
Fridge: Store your Butterscotch Cheesecake with Salted Caramel Top in the refrigerator, loosely covered with plastic wrap, for up to 5 days. This keeps it fresh and delicious.
Freezer: For longer storage, freeze the cheesecake without the caramel topping for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Thawing: When ready to enjoy, move the cheesecake to the fridge to thaw overnight. Add the salted caramel topping just before serving to keep it fresh and luscious.
Reheating: There’s no need to reheat cheesecake; serve it cold or at room temperature for the best flavor and texture!
Expert Tips for Butterscotch Cheesecake
Cream Cheese Temp: Allow your cream cheese to soften at room temperature to ensure a smooth, creamy filling, which is vital for your Butterscotch Cheesecake with Salted Caramel Top.
Egg Addition: When adding eggs, do so one at a time and mix gently. Over-mixing can lead to a dense cheesecake, so keep it light for that perfect texture.
Water Bath Magic: Always bake your cheesecake in a water bath. This technique prevents cracks and helps maintain moisture, resulting in a luscious cheesecake.
Cooling Process: Remember to cool your cheesecake gradually in the oven with the door cracked open. Avoiding sudden temperature changes helps keep your cheesecake from sinking.
Chill Time: Don’t rush the chilling time! Allowing at least 4 hours (or overnight) in the fridge enhances the flavors and texture of your Butterscotch Cheesecake with Salted Caramel Top.
Homemade Caramel: Keep an eye on your sugar while making the caramel; it can burn quickly. Stir continuously for a beautiful amber color, which is the key to a delicious topping.
What to Serve with Butterscotch Cheesecake with Salted Caramel Top
Looking to create a decadent feast that complements this luscious cheesecake? Let’s explore some delightful pairings!
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Fresh Berries: The sweetness of strawberries or blueberries adds a burst of freshness, cutting through the richness of the cheesecake beautifully.
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Coffee or Espresso: A warm cup of coffee or a shot of espresso enhances the flavors, providing a perfect contrast to the creamy dessert.
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Whipped Cream: Light, fluffy whipped cream adds a delightful texture and extra sweetness that pairs perfectly with the rich cheesecake.
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Chocolate Shavings: Dark chocolate shavings sprinkled on top provide a touch of bitterness, wonderfully balancing the sweet butterscotch flavors.
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Chilled White Wine: A crisp, fruity white wine, like Sauvignon Blanc, refreshes the palate while complementing the butterscotch and salted caramel.
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Toasted Nuts: A sprinkle of toasted pecans or walnuts introduces a delightful crunch and earthy flavor to contrast the smooth cheesecake.
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Vanilla Ice Cream: Serving a scoop of vanilla ice cream alongside creates a delightful temperature contrast and adds additional creaminess.
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Caramel Drizzle: For extra indulgence, consider a drizzle of rich caramel sauce over each slice, further enhancing the flavors of your Butterscotch Cheesecake.
Embrace these delicious combinations to elevate your dessert experience!
Butterscotch Cheesecake with Salted Caramel Top Variations
Feel free to let your creativity shine by customizing this cheesecake to suit your tastes and dietary needs!
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Gluten-Free: Swap graham cracker crumbs with gluten-free cookies or almond flour for a delightful, gluten-free crust.
For a nutty twist, using almond flour adds a rich flavor that complements the cheesecake beautifully. -
Dairy-Free: Use vegan cream cheese and coconut cream as a replacement for regular sour cream and heavy cream.
This creates a luscious filling that's just as creamy and rich while being suitable for dairy-free friends. -
Chocolate Lovers: Add ½ cup of cocoa powder to the cheesecake filling for a decadent chocolate butterscotch blend.
The combination of chocolate and butterscotch creates a flavor explosion that will leave everyone wanting more! -
Nutty Crunch: Incorporate crushed pecans or walnuts into the crust for an added crunchy texture and nutty flavor.
This unexpected twist gives your cheesecake a delightful crunch in every bite, making each slice even more interesting. -
Spicy Kick: Add a pinch of cayenne pepper to the salted caramel for a surprise heat that perfectly balances the sweetness.
This unique twist adds an exciting depth and warms your taste buds in a way that’s simply addictive! -
Fruit Infusion: Top the cheesecake with fresh berries or a fruit compote instead of or alongside the salted caramel.
Fruity notes add a refreshing contrast, bringing brightness to the rich and creamy filling. -
Flavor Boost: Infuse the cream cheese with a splash of espresso or coffee extract for a mocha-filled surprise.
This changes the flavor profile while enhancing the richness for a decadent dessert that coffee lovers will adore. -
Less Sweet: Reduce the sugar in the filling by ¼ cup or use a sugar substitute to cater to your preferences.
Lowering the sweetness can make the dessert more balanced, especially when paired with the salted caramel topping.
Butterscotch Cheesecake with Salted Caramel Top Recipe FAQs
What type of butterscotch chips should I use?
I recommend using good-quality butterscotch chips for the best flavor! Look for brands that use real ingredients without artificial additives. If you can’t find butterscotch chips, you can melt down butterscotch candies for a similar taste.
How should I store any leftover cheesecake?
Store your Butterscotch Cheesecake with Salted Caramel Top in the refrigerator, loosely covered with plastic wrap. It keeps fresh for up to 5 days, allowing that rich flavor to shine through in every slice.
Can I freeze the cheesecake?
Absolutely! For longer storage, freeze your cheesecake without the caramel topping for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the fridge overnight and add the caramel topping just before serving for optimal taste.
What should I do if my cheesecake cracks while baking?
If you notice cracks, don’t panic! Ensure your oven temperature is accurate and always use a water bath while baking. Gradual cooling is key—after baking, turn off the oven and leave the door slightly ajar for an hour to minimize temperature shock, preventing those dreaded cracks.
Is this cheesecake suitable for people with gluten allergies?
For a gluten-free option, use gluten-free graham cracker crumbs for the crust. Always check that your other ingredients, such as butterscotch chips and vanilla extract, are labeled gluten-free to ensure they fit your dietary needs.
Can I use a different topping instead of caramel?
Certainly! If salted caramel isn't your thing, consider fresh whipped cream or a fruit topping like berries or sliced peaches. They’ll provide a bright contrast to the creamy cheesecake, making it a delightful alternative.
Indulgent Butterscotch Cheesecake with Salted Caramel Top
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil.
- Combine graham cracker crumbs, light brown sugar, and cinnamon in a mixing bowl. Pour in melted butter and mix well. Press into the bottom of the springform pan and bake for 8–10 minutes until golden.
- Beat softened cream cheese until smooth. Gradually add granulated sugar and light brown sugar, mixing until fluffy.
- Add eggs one at a time, mixing gently. Stir in sour cream, vanilla extract, flour, and melted butterscotch chips.
- Pour the filling over the cooled crust and tap the pan gently on the countertop to remove air bubbles.
- Bake in a water bath for 60–70 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and crack the door open. Cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Melt sugar in a saucepan over medium heat until amber. Stir in butter, heavy cream, and sea salt. Boil for 1 minute.
- Pour the salted caramel over the cheesecake and let it set before slicing.
