Chef Mitchell preparing Butterscotch Cream Cheesecake
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Butterscotch Cream Cheesecake recipe during a holiday gathering where it quickly became a favorite among family and friends. Over the years, I've perfected the balance of flavors and textures to create the ultimate cheesecake experience. Each bite is a nostalgic reminder of sweet moments shared. It's a recipe I proudly share with everyone looking to impress at their next celebration!"

Chef Mitchell specializes in American cuisine with a focus on desserts. With over a decade of experience in the culinary world, he has created countless recipes that celebrate traditional flavors with a modern twist. His passion for baking shines through in every dessert he crafts, making each one a memorable experience.

View All Mitchell's Recipes →
Delicious Butterscotch Cream Cheesecake served on a plate

Why This Butterscotch Cream Cheesecake Recipe Works

This Butterscotch Cream Cheesecake recipe stands out due to its harmonious blend of flavors and textures. The buttery graham cracker crust provides a perfect foundation, while the silky-smooth cheesecake filling melts in your mouth. The addition of butterscotch chips infuses an irresistible sweetness that elevates this dessert to a new level of indulgence.

Using room temperature ingredients ensures a smooth and creamy texture, while baking at a controlled temperature prevents cracking. The cooling step in the oven allows the cheesecake to set gently, resulting in a perfectly firm yet creamy dessert that is sure to impress.

💡 Professional Tip

For the best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture. Be sure to let your cheesecake cool gradually in the oven after baking to avoid cracks on the surface. Finally, refrigerate your cheesecake overnight for optimal flavor and texture.

Frequently Asked Questions

Yes, you can prepare Butterscotch Cream Cheesecake a day or two in advance. Just make sure to store it in the refrigerator, covered, to keep it fresh. This allows the flavors to meld together beautifully, making it even more delicious when served.

If you can't find butterscotch chips, you can substitute with chocolate chips or caramel sauce for a different flavor profile. Keep in mind that it might alter the taste slightly, but it will still result in a delicious cheesecake.

The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to a dry texture.

Yes, you can freeze Butterscotch Cream Cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Serve Butterscotch Cream Cheesecake with a dollop of whipped cream, a drizzle of extra butterscotch sauce, or chopped nuts for added texture. Fresh berries also make a lovely accompaniment, adding a touch of tartness to balance the sweetness.

Butterscotch Cream Cheesecake will last in the refrigerator for about 5-7 days when stored properly covered. Just make sure to keep it in a sealed container to maintain its freshness.

Absolutely! Making Butterscotch Cream Cheesecake in advance is a great idea. It allows the flavors to develop and enhances the overall taste. Just make sure to refrigerate it and cover it well.

To reheat Butterscotch Cream Cheesecake, it’s best to let it come to room temperature before serving. Avoid reheating it in the microwave, as this can affect the texture. If you prefer it slightly warm, you can place it in a low oven (200°F) for a few minutes.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Your cheesecake may turn out too dry if overbaked.

Solution: Ensure to check the cheesecake for doneness a few minutes before the suggested baking time. The center should remain slightly jiggly.

✅

Not Crispy Enough

Problem: The crust may lack crunch if not baked long enough.

Solution: Bake the crust for the full 10 minutes or until it’s golden brown for the best texture.

✅

Overcooked

Problem: Overcooking can lead to a dry texture.

Prevention: To prevent this, watch the cheesecake closely in the last few minutes of baking and take it out as soon as the edges are firm.

✅

Undercooked Center

Problem: If the center remains too jiggly, it might need more baking time.

Recovery: Return the cheesecake to the oven for a few more minutes, checking frequently until it’s set.

✅

Burnt Exterior

Problem: The cheesecake can develop a burnt exterior if the oven temperature is too high.

Prevention: Use an oven thermometer to ensure accurate temperature and consider covering the cheesecake with foil if browning too quickly.

✅

Flavor Balance

Too Sweet: If your cheesecake is too sweet, add a dash of salt to balance it out.

Too Salty: For an overly salty cheesecake, a splash of vanilla extract can help mellow the flavor.

Bland: If the flavor is bland, increasing the vanilla or butterscotch flavor can enhance it significantly.

Fresh ingredients for Butterscotch Cream Cheesecake

Essential Ingredients for Butterscotch Cream Cheesecake

Key ingredients for this Butterscotch Cream Cheesecake include high-quality cream cheese, fresh eggs, and rich butterscotch chips. These components work together to create a velvety filling that's both sweet and decadent. The graham cracker crust adds a delightful crunch that complements the creamy texture perfectly.

Using fresh ingredients is crucial for the best flavor and texture. Opt for full-fat cream cheese and heavy cream for a rich, luxurious taste. When baking, take the time to measure your ingredients accurately for consistent results.

Essential Ingredient Notes

  • Cream Cheese: Always use full-fat cream cheese for the best texture and flavor. Make sure it is at room temperature before mixing to ensure a smooth batter.
  • Butterscotch Chips: Choose high-quality butterscotch chips for a richer flavor. Melting them slowly will prevent burning and ensure a silky incorporation into the cheesecake.
  • Sour Cream: For an extra creamy filling, use full-fat sour cream. It adds a nice tang that balances the sweetness of the butterscotch.
Cooking process for Butterscotch Cream Cheesecake

Step-by-Step Cooking Process

The cooking process for Butterscotch Cream Cheesecake is straightforward and rewarding. Start by preparing the crust and baking it to achieve that perfect foundation. The filling requires careful mixing of ingredients to ensure a smooth consistency, which is key to the cheesecake's texture.

Allowing the cheesecake to cool gradually in the oven after baking helps prevent cracks. Once chilled, you can enhance it with toppings like whipped cream or butterscotch sauce for an added touch of luxury.

Key Technique for Perfect Butterscotch Cream Cheesecake

The most important technique is to bake the cheesecake at a controlled temperature and allow it to cool slowly. This prevents the cheesecake from cracking and ensures a creamy, smooth texture. Monitoring the baking time closely is essential to achieve the perfect consistency.

Butterscotch Cream Cheesecake

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup unsalted butter
    Room temperature
  • 1 cup brown sugar
    Packed
  • 1/2 cup heavy cream
    For drizzling
  • 1 tablespoon vanilla extract
    For flavor
  • Pinch of salt
    To balance sweetness

For the Sauce

  • 2 cups graham cracker crumbs
    For the crust
  • 1/2 cup unsalted butter, melted
    Crust binder
  • 2 cups cream cheese, softened
    Main filling
  • 1 cup powdered sugar
    For sweetness
  • 1 cup butterscotch chips, melted
    Enhances flavor
  • 1 cup heavy cream
    For creaminess
  • 1 teaspoon vanilla extract
    To enhance flavor
  • 3 large eggs
    For binding
  • 1/4 teaspoon salt
    Balances sweetness
  • 1/2 cup sour cream
    Adds creaminess

Instructions

  1. Prepare the Crust

    In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake at 350°F for 10 minutes.

  2. Make the Filling

    In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Add melted butterscotch chips, heavy cream, and vanilla extract. Mix well.

  3. Add Eggs

    Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

  4. Pour into Crust

    Pour the filling over the baked crust. Smooth the top with a spatula.

  5. Bake

    Bake in a preheated oven at 350°F for 35-40 minutes, or until the center is set but slightly jiggly.

  6. Cool and Chill

    Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or overnight.

  7. Prepare Topping

    Before serving, mix sour cream with a little sugar if desired. Spread over the cheesecake top.

  8. Serve

    Drizzle with butterscotch sauce and top with whipped cream. Slice and enjoy!

Recipe Notes & Tips

Storage Tips

Store the Butterscotch Cream Cheesecake in the refrigerator, tightly wrapped to prevent it from absorbing any odors. It can be kept for up to a week, but it's best enjoyed fresh within the first few days. If freezing, ensure it's well-wrapped to maintain quality.

Serving Suggestions

Serve Butterscotch Cream Cheesecake chilled with a dollop of whipped cream on top. You can also add fresh fruit or a sprinkle of chopped nuts for added texture. It pairs wonderfully with a cup of coffee or tea.

Recipe Variations

For a twist on the classic, try adding crushed cookies to the crust or swirls of chocolate ganache on top. You can also experiment with flavored cream cheese, like vanilla or even pumpkin spice for a seasonal variation.