Oh my goodness, if you haven’t tried making a creamy butterscotch cheesecake with a buttery crumble recipe, you’re seriously missing out! I remember the first time I made this luscious dessert; I was hosting a family gathering, and I wanted to impress my relatives with something special. As soon as I pulled this cheesecake out of the oven, the whole house filled with the warm, inviting scent of butterscotch, and I could hardly wait to dig in! It’s got this delightful balance of a smooth, rich filling and a perfectly buttery, crumbly crust that just melts in your mouth. Trust me, every bite is a dreamy experience you won’t forget. This cheesecake has quickly become a family favorite, and I can’t wait for you to try it yourself!
Ingredients List
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup butterscotch sauce
How to Prepare the Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
Step-by-Step Instructions
Let’s get started on this delicious adventure! First, you’ll want to preheat your oven to 325°F (160°C). This is super important because a properly heated oven is key to a perfect cheesecake. While that’s warming up, grab a bowl and combine the 1 1/2 cups of graham cracker crumbs with the melted 1/2 cup of unsalted butter. Mix until it looks like wet sand—this will be the base of your buttery crumble crust!
Now, press this crumb mixture firmly into the bottom of a springform pan to form a nice, even layer. Don’t be shy with the pressure; you want it to hold together nicely. Next, in another bowl, beat the softened cream cheese until it’s smooth. This is where the magic begins! Add in the 1 cup of brown sugar, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract, mixing until everything is well combined.
Then, it’s egg time! Add the eggs one at a time, mixing just until incorporated after each addition. It’s crucial not to overmix here. Next, stir in the 1/2 cup of sour cream and 1 cup of butterscotch sauce for that velvety richness. Pour this luscious filling over your crust in the springform pan and smooth the top with a spatula.
Pop it in the oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. Once baked, let it cool completely at room temperature before transferring it to the fridge for at least 4 hours. This chill time is essential for the flavors to meld and the cheesecake to firm up beautifully!
Baking Tips
- Make sure all your ingredients are at room temperature before you start. This helps them mix together smoothly.
- Check for doneness by gently shaking the pan; the center should jiggle slightly but not look liquidy.
- If you find that the top of your cheesecake is browning too quickly, cover it loosely with aluminum foil.
- Let it cool completely before refrigerating—it helps avoid cracks on the surface!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of creamy butterscotch and rich cream cheese creates a decadent dessert that’s hard to resist.
- Perfect Texture: The buttery crumble crust offers a delightful crunch that contrasts beautifully with the smooth filling.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip this up with confidence!
- Make-Ahead Delight: This cheesecake can be prepared in advance, making it a stress-free option for gatherings and celebrations.
- Endless Customization: You can easily add toppings like whipped cream or extra butterscotch sauce to make it even more indulgent.
Trust me, once you try this creamy butterscotch cheesecake with a buttery crumble recipe, it’ll become your go-to dessert for any occasion!
FAQ Section
I know you might have some questions about this creamy butterscotch cheesecake with a buttery crumble recipe, so let’s dive into a few FAQs that will help you out!
Can I use a different type of sugar? Absolutely! If you want a lighter flavor, you can swap out the brown sugar for more granulated sugar. Just keep in mind that it may alter the depth of flavor a bit.
What if I don’t have sour cream? No worries! You can substitute it with plain Greek yogurt for a similar tanginess and creaminess.
How should I serve this cheesecake? I love topping mine with a drizzle of extra butterscotch sauce and a dollop of whipped cream. You could also add some chopped nuts for a nice crunch!
Can I make it ahead of time? Yes! This cheesecake actually gets better after chilling for a day. Just be sure to cover it well in the fridge to avoid any odors from other foods.
How long does it last in the fridge? It should stay fresh for about 5 days, but trust me, it won’t last that long once you share it with friends and family!
Nutritional Information
Just a quick note before we dive into the deliciousness—nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. For a typical serving of this creamy butterscotch cheesecake with a buttery crumble recipe, you can expect around:
- Calories: 450
- Fat: 30g
- Protein: 6g
- Carbohydrates: 40g
- Sugar: 30g
Enjoy every indulgent bite, knowing it’s all part of the experience!
Storage & Reheating Instructions
Storing your creamy butterscotch cheesecake with a buttery crumble recipe is a breeze! Just make sure to keep it in the fridge, covered tightly with plastic wrap or in an airtight container. This will help maintain its delicious flavor and texture for up to 5 days. Trust me, it’s best enjoyed chilled, so resist the urge to leave it out too long!
If you find yourself with leftovers (though I can’t imagine that happening!), you can also freeze individual slices. Simply wrap each slice in plastic wrap and then foil, and pop them in the freezer. They’ll stay fresh for about 2 months. When you’re ready to indulge again, just thaw them overnight in the fridge. No need to reheat—just serve it cool and enjoy that creamy goodness all over again!
Tips for Success
Let me share some of my top tips to ensure your creamy butterscotch cheesecake with a buttery crumble recipe turns out perfectly every time! First off, remember to bring all your ingredients to room temperature before you start mixing. This little step makes a huge difference in achieving that smooth, creamy texture.
Also, don’t overmix the batter once you add the eggs; just mix until combined to prevent a dense cheesecake. If you notice your cheesecake is browning too quickly on top while baking, cover it loosely with aluminum foil to shield it from direct heat.
Finally, patience is key! Allow your cheesecake to cool completely before refrigerating. This helps it firm up and avoids any cracks on the surface. Follow these tips, and you’ll be on your way to cheesecake success!
Print
Creamy Butterscotch Cheesecake with a Buttery Crumble Bliss
- Total Time: 4 hours 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This creamy butterscotch cheesecake features a buttery crumble crust and rich filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup butterscotch sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Add brown sugar, granulated sugar, and vanilla; mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream and butterscotch sauce.
- Pour the filling over the crust in the springform pan.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature ingredients.
- Top with additional butterscotch sauce before serving.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: creamy butterscotch cheesecake, buttery crumble recipe
