Creamy Butterscotch Cheesecake with a Buttery Crumble (Print Version)
# Ingredients:
→ For the Crust:
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
04 -
½ teaspoon salt
→ For the Cheesecake Filling:
05 -
16 oz cream cheese, softened
06 -
1 cup light brown sugar, packed
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ cup heavy cream
10 -
½ cup butterscotch chips, melted
→ For the Buttery Crumble Topping:
11 -
¾ cup all-purpose flour
12 -
½ cup light brown sugar, packed
13 -
½ cup unsalted butter, cold and cubed
14 -
¼ teaspoon salt
# Instructions:
01 -
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan, line with parchment paper. Combine crumbs, butter, sugar, salt. Press into pan. Bake 10 minutes, cool.
02 -
Beat cream cheese and brown sugar until smooth. Add eggs one at a time. Stir in vanilla. Mix in cream, then melted butterscotch chips. Pour over crust.
03 -
Combine flour, brown sugar, salt. Add cold butter, mix until coarse crumbs.
04 -
Sprinkle crumble over filling. Bake 50-60 minutes until set and golden. Turn off oven, cool 1 hour with door ajar. Cool to room temp, refrigerate 4+ hours.
05 -
Remove from pan, slice, and serve.