There’s something truly magical about butterscotch. Its deep, caramelized sweetness instantly stirs up feelings of warmth, comfort, and nostalgia. Whenever I smell that buttery, brown sugar aroma swirling through the kitchen, it’s like being wrapped in a big, cozy blanket on a chilly afternoon.
This Creamy Butterscotch Cheesecake with a Buttery Crumble isn’t just a dessert—it’s a celebration of those cozy moments. Cheesecake itself already holds a special place in so many of our family gatherings, but when you add the luxurious richness of homemade butterscotch and a perfectly golden crumble on top, it becomes absolutely unforgettable.
In our family, cheesecakes have always been reserved for special days—birthdays, holidays, even random Saturdays when someone needed a pick-me-up. And butterscotch? It was a flavor my grandmother adored, often sneaking into her cookie recipes and puddings. So when I combined the two for the first time, it felt like bringing two generations together at the dessert table.
If you’re looking for a show-stopping dessert that feels fancy but is secretly super achievable, this recipe is calling your name. It’s perfect for cozy fall evenings, holiday spreads, or even just a weekend baking project when you want to treat yourself to something truly special.
Why You’ll Love This Recipe:
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Incredibly creamy texture that melts in your mouth with every bite
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Rich butterscotch flavor that feels both nostalgic and luxurious
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Golden buttery crumble topping that adds the perfect crunch
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Perfect for holidays, celebrations, or cozy weekends at home
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Make-ahead friendly so you can stress less and enjoy more
INGREDIENTS YOU’LL NEED:
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup brown sugar
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3 large eggs
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1 teaspoon vanilla extract
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½ cup heavy cream
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½ cup butterscotch sauce
For the Buttery Crumble Topping:
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½ cup all-purpose flour
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¼ cup brown sugar
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¼ cup unsalted butter, melted
HOW TO MAKE Creamy Butterscotch Cheesecake with a Buttery Crumble:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs and sugar together in a medium bowl. Pour in the melted butter and stir until all the crumbs are evenly coated and have a wet sand texture.
Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get it really packed and even. Bake the crust for about 10 minutes, then set it aside to cool while you work on the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. There’s something so satisfying about watching it whip up into soft peaks. Add in the brown sugar and beat again until well incorporated.
One at a time, add the eggs, beating just until combined after each addition. Stir in the vanilla extract and heavy cream, followed by the luscious butterscotch sauce. Your kitchen will start to smell like a dream at this point—rich, sweet, and buttery.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Place the springform pan on a baking sheet (just in case of any leaks) and bake for about 55-65 minutes, until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks—think of it like giving your cheesecake a gentle, cozy nap after its time in the oven.
Step 4: Make the Buttery Crumble
While the cheesecake cools, prepare the crumble. Mix the flour and brown sugar in a bowl, then drizzle in the melted butter. Stir until large crumbles form. You can even use your hands to squeeze the mixture together for bigger, bakery-style crumbles.
Spread the crumble on a baking sheet and bake at 350°F (177°C) for about 10-12 minutes, or until golden and fragrant. Let it cool completely—it’ll crisp up as it cools, adding a lovely texture.
Step 5: Assemble and Chill
Once the cheesecake is fully cooled to room temperature, sprinkle the buttery crumble generously over the top. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
When you’re ready to serve, slice into this beauty and marvel at the creamy, dreamy layers with that golden crumble on top.
HELPFUL TIPS:
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Room temperature ingredients are key! This helps everything blend smoothly for a creamy filling.
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Don’t overmix the batter once the eggs are added; too much air can cause cracks.
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Use a water bath if you want to be extra cautious about preventing cracks. Just wrap your pan in foil and place it in a larger pan filled with hot water.
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Make the crumble ahead and store it in an airtight container for a quick, easy topping when you’re ready.
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Chill overnight for the best texture—cheesecake firms up beautifully and the flavors deepen as it sits.
DETAILS:
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Prep Time: 25 minutes
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Cook Time: 1 hour 15 minutes
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Total Time: 6 hours (including chilling)
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Yield: 12 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can drizzle a little extra butterscotch sauce over each slice for an extra decadent touch.
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If you don’t have graham crackers, digestive biscuits or vanilla wafers work wonderfully too.
NUTRITIONAL INFORMATION: (per serving)
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Calories: 480
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Carbohydrates: 38g
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Protein: 6g
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Fat: 34g
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Saturated Fat: 20g
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Cholesterol: 135mg
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Sodium: 260mg
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Fiber: 0g
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Sugar: 28g
FREQUENTLY ASKED QUESTIONS:
Can I make this cheesecake ahead of time? Absolutely! In fact, it’s best made a day ahead to give it time to chill and set properly.
How do I prevent my cheesecake from cracking? Let it cool slowly in the oven with the door slightly open, and avoid overmixing the batter once the eggs are in.
Can I use store-bought butterscotch sauce? Yes, but if you have a little extra time, making your own butterscotch sauce really elevates the flavor!
STORAGE INSTRUCTIONS:
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze slices individually wrapped for up to 2 months. Just thaw overnight in the fridge before serving.
Related Recipes
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CONCLUSION
This Creamy Butterscotch Cheesecake with a Buttery Crumble is pure comfort in dessert form. It’s rich, creamy, and packed with nostalgic flavors that make every bite feel like a hug from the inside out. Whether you’re making it for a holiday, a special birthday, or just because, it’s bound to impress and delight anyone lucky enough to snag a slice. So tie on your apron, crank up your favorite playlist, and let’s bake some memories!
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Creamy Butterscotch Cheesecake with a Buttery Crumble
Description
There’s something truly magical about butterscotch. Its deep, caramelized sweetness instantly stirs up feelings of warmth, comfort, and nostalgia. Whenever I smell that buttery, brown sugar aroma swirling through the kitchen, it’s like being wrapped in a big, cozy blanket on a chilly afternoon.
This Creamy Butterscotch Cheesecake with a Buttery Crumble isn’t just a dessert—it’s a celebration of those cozy moments. Cheesecake itself already holds a special place in so many of our family gatherings, but when you add the luxurious richness of homemade butterscotch and a perfectly golden crumble on top, it becomes absolutely unforgettable.
In our family, cheesecakes have always been reserved for special days—birthdays, holidays, even random Saturdays when someone needed a pick-me-up. And butterscotch? It was a flavor my grandmother adored, often sneaking into her cookie recipes and puddings. So when I combined the two for the first time, it felt like bringing two generations together at the dessert table.
If you’re looking for a show-stopping dessert that feels fancy but is secretly super achievable, this recipe is calling your name. It’s perfect for cozy fall evenings, holiday spreads, or even just a weekend baking project when you want to treat yourself to something truly special.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream
½ cup butterscotch sauce
For the Buttery Crumble Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, melted
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs and sugar together in a medium bowl. Pour in the melted butter and stir until all the crumbs are evenly coated and have a wet sand texture.
Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get it really packed and even. Bake the crust for about 10 minutes, then set it aside to cool while you work on the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. There’s something so satisfying about watching it whip up into soft peaks. Add in the brown sugar and beat again until well incorporated.
One at a time, add the eggs, beating just until combined after each addition. Stir in the vanilla extract and heavy cream, followed by the luscious butterscotch sauce. Your kitchen will start to smell like a dream at this point—rich, sweet, and buttery.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Place the springform pan on a baking sheet (just in case of any leaks) and bake for about 55-65 minutes, until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks—think of it like giving your cheesecake a gentle, cozy nap after its time in the oven.
Step 4: Make the Buttery Crumble
While the cheesecake cools, prepare the crumble. Mix the flour and brown sugar in a bowl, then drizzle in the melted butter. Stir until large crumbles form. You can even use your hands to squeeze the mixture together for bigger, bakery-style crumbles.
Spread the crumble on a baking sheet and bake at 350°F (177°C) for about 10-12 minutes, or until golden and fragrant. Let it cool completely—it’ll crisp up as it cools, adding a lovely texture.
Step 5: Assemble and Chill
Once the cheesecake is fully cooled to room temperature, sprinkle the buttery crumble generously over the top. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
When you’re ready to serve, slice into this beauty and marvel at the creamy, dreamy layers with that golden crumble on top.
Notes
-
You can drizzle a little extra butterscotch sauce over each slice for an extra decadent touch.
-
If you don’t have graham crackers, digestive biscuits or vanilla wafers work wonderfully too.