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Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
Ingredients
- For the Crust: 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter: melted
- ¼ cup granulated sugar:
- ½ teaspoon salt:
- Optional: 1 teaspoon cinnamon or a pinch of nutmeg
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- For the Cheesecake Filling: 16 oz cream cheese, softened (room temperature)
- 1 cup light brown sugar: packed
- 3 large eggs:
- 1 teaspoon vanilla extract:
- ½ cup heavy cream:
- ½ cup butterscotch chips: melted
- Optional: 1 tablespoon dark rum or bourbon
- For the Buttery Crumble Topping: ¾ cup all-purpose flour
- ½ cup light brown sugar: packed
- ½ cup unsalted butter: cold and cubed
- ¼ teaspoon salt:
- Optional: chopped pecans
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, salt, and optional spices. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the room temperature cream cheese and brown sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition on low speed. Stir in the vanilla extract and optional rum or bourbon.
- Slowly mix in the heavy cream until fully incorporated, then add the melted butterscotch chips, mixing until smooth on low speed.
- Optional: Prepare a water bath. Wrap the springform pan tightly in aluminum foil. Place it in a larger baking pan.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Prepare the Buttery Crumble Topping:
- In a medium bowl, combine the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add chopped pecans if desired.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake the Cheesecake:
- If using a water bath, place the springform pan in the larger pan, and fill the larger pan with hot water until it comes halfway up the sides of the springform pan.
- Place the springform pan (with or without water bath) on a baking sheet and bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly. An instant-read thermometer inserted into the center should read around 150-155°F (65-68°C).
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve:
- Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Slice and serve, enjoying the rich, creamy butterscotch flavor with every bite.
- Optional: Drizzle with warm butterscotch sauce, serve with whipped cream, or both.
This Creamy Butterscotch Cheesecake with a Buttery Crumble is a dessert that will leave a lasting impression.
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Perfect for a special occasion or as a luxurious treat to enjoy with family and friends, this cheesecake is sure to become a favorite in your dessert repertoire.
Frequently Asked Questions
- → Can I use a different crust?
- Yes, an Oreo or shortbread crust can be used.
- → Can I use a different sugar?
- Yes, granulated sugar can be used, but brown sugar adds a richer flavor.
- → Can I use store-bought crumble topping?
- Yes, store-bought crumble can be used.
- → How long can I store the cheesecake?
- Store in the refrigerator for up to 5 days.
- → Can I freeze this cheesecake?
- Yes, freeze after chilling, wrapped tightly.