Butterscotch Cheesecake Crumble (Print Version)
# Ingredients:
→ Crust
01 -
½ teaspoon salt
02 -
¼ cup white sugar
03 -
1 ½ cups crushed graham crackers
04 -
½ cup melted unsalted butter
→ Cheesecake Filling
05 -
3 eggs, large
06 -
16 oz softened cream cheese
07 -
½ cup melted butterscotch chips
08 -
1 teaspoon vanilla extract
09 -
½ cup heavy whipping cream
10 -
1 cup packed light brown sugar
→ Buttery Crumble Topping
11 -
¼ teaspoon salt
12 -
¾ cup plain flour
13 -
½ cup cubed, cold butter
14 -
½ cup packed light brown sugar
# Instructions:
01 -
Set your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and grease it lightly. Stir together crushed graham crackers, melted butter, sugar, and salt in a bowl until the crumbs are damp. Press firmly into the pan’s base to form a solid layer. Bake for 10 minutes and let it cool down.
02 -
Mix cream cheese and brown sugar in a big bowl until smooth without lumps. Beat in eggs one at a time, combining well after each. Add vanilla, then mix in heavy cream slowly until it looks creamy. Stir in the melted butterscotch chips at the end, ensuring a consistent mix. Pour the batter on top of the cooled crust and spread it evenly.
03 -
Grab a medium bowl and stir together the flour, sugar, and salt. Add the cold butter pieces, using your hands or a pastry cutter to blend until it looks crumbly. Sprinkle this mixture on top of your cheesecake filling so it’s spread out evenly.
04 -
Put the springform pan onto a baking tray and bake for 50 to 60 minutes. Check that the middle is set and the crumbly topping is golden. Leave the oven door slightly cracked and let the cheesecake cool inside for an hour. Once done, remove from the oven and leave it on the counter until room temperature. Chill in the fridge for at least 4 hours, but all night’s even better.
05 -
When it’s chilled, take the cheesecake out of the springform pan and move it to a serving dish. Cut slices and enjoy every delicious bite of creamy, sweet butterscotch bliss!