Butterscotch Cheesecake with a Buttery Crumble
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 (8 oz) packages cream cheese
- 1 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup butterscotch chips, melted
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (for crumble)
- 1/2 cup unsalted butter, cold and cubed (for crumble)
- 1/4 tsp salt (for crumble)
Directions:
1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and 1/4 tsp salt. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
2. In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add light brown sugar and continue beating until well combined.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until the batter is smooth.
4. Fold melted butterscotch chips gently into the cheesecake batter.
5. Pour the cheesecake mixture over the prepared crust in the springform pan, smoothing the top.
6. For the crumble topping, combine flour, 1/2 cup light brown sugar, and 1/4 tsp salt in a bowl. Cut in cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
7. Sprinkle the crumble evenly over the cheesecake batter.
8. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
9. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 25 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 35 minutes
Kcal: 480 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese for a smoother batter and fewer lumps.
Melt butterscotch chips gently over a double boiler to prevent burning and ensure a silky texture.