Oh, get ready for a real treat! This Butterscotch Cheesecake with Salted Caramel Top is honestly one of those desserts that just makes you close your eyes and savor every single bite. It’s got this ridiculously creamy, dreamy cheesecake base that’s got that warm, comforting butterscotch flavor, all nestled in a perfect graham cracker crust. And then, the grand finale? A luscious, slightly salty caramel sauce that just ties it all together. I still remember the first time I tried a slice at a friend’s potluck – I practically inhaled it and immediately badgered them for the recipe!

Why You'll Love This Butterscotch Cheesecake with Salted Caramel Top

Seriously, what’s not to adore about this dessert? It’s:

Incredibly rich and creamy, with that perfect cheesecake texture.
Bursting with warm, comforting butterscotch flavor.
Topped with a decadent, slightly salty caramel that’s just divine.
Easier to make than you might think, and it looks SO impressive!

Trust me, this Butterscotch Cheesecake with Salted Caramel Top is a guaranteed crowd-pleaser.

Gathering Your Ingredients for Butterscotch Cheesecake with Salted Caramel Top

Okay, so to get this amazing Butterscotch Cheesecake with Salted Caramel Top going, you’ll need a few key things. Don’t worry, they’re all pretty standard baking ingredients, but paying attention to the details makes all the difference. Make sure your cream cheese is nice and soft – I usually leave mine out on the counter for a good hour or so before I start. And when it comes to melting those butterscotch chips, just a gentle melt is all you need, maybe in the microwave in short bursts or a quick double boiler. It really helps everything come together smoothly.

Essential Ingredients for the Cheesecake Base

For the crust, you’ll need 1 and 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of unsalted butter, melted. For the filling itself, grab three 8-ounce packages of cream cheese, making sure they’re softened, 1 and 1/4 cups of granulated sugar, 1/4 cup of all-purpose flour, and 1 teaspoon of vanilla extract. You’ll also need 4 large eggs, 1/2 cup of sour cream, and that crucial 1/2 cup of butterscotch chips, melted.

Key Components for the Salted Caramel Top

Now for that gorgeous topping! You’ll need a little bit of heavy cream (about 1/4 cup for one part of the caramel and another 1/4 cup for the other), 1/4 cup of packed brown sugar, 2 tablespoons of butter, and 1/4 teaspoon of salt for the first layer. For the second caramel bit, you’ll need 1/4 cup of water and another 1/4 cup of granulated sugar, plus that 1/2 teaspoon of sea salt at the very end. It’s a two-part caramel magic show!

Mastering the Art of Butterscotch Cheesecake with Salted Caramel Top: Step-by-Step

Alright, let’s get down to business and make this amazing Butterscotch Cheesecake with Salted Caramel Top! It looks fancy, but honestly, it’s pretty straightforward if you just take it one step at a time. Don’t rush anything, especially the cooling part – that’s super important for a perfect cheesecake!

Crafting the Perfect Graham Cracker Crust

First things first, preheat your oven to 350°F (175°C). Grab a medium bowl and mix up your graham cracker crumbs with that 1/4 cup of sugar. Pour in the melted butter and give it a good stir until it all looks like damp sand. Press this mixture down really evenly into the bottom of your 9-inch springform pan. You want a nice, firm base. Pop it in the oven for about 8 to 10 minutes, just to set it up. Then, take it out and let it cool while you get the filling ready.

Creating the Rich Butterscotch Cheesecake Filling

Now for the star of the show! In a big bowl, beat your softened cream cheese with the 1 and 1/4 cups of sugar until it’s super smooth and creamy. Seriously, no lumps allowed! Beat in the flour and vanilla extract. Then, add your eggs, but do it one at a time, beating just enough after each one to mix it in. This is where you get that super velvety texture. Next, gently stir in the sour cream and those lovely melted butterscotch chips. Pour this glorious filling right over your cooled crust. Try to spread it out evenly.

The Gentle Baking and Cooling Process for Your Butterscotch Cheesecake

Time to bake! Pop your cheesecake into the oven for about 60 to 70 minutes. You’ll know it’s ready when the center is *almost* set, like it’s just barely jiggly. The absolute key to avoiding cracks – and trust me, we want to avoid cracks! – is the cooling process. Turn off the oven, prop the door open just a crack with a wooden spoon, and let the cheesecake hang out in there for a whole hour. This slow cool-down is magic. After that, take it out of the oven and let it cool completely on a wire rack. Then, cover it gently and refrigerate it for at least 4 hours, or even better, overnight. Patience here is a virtue!

Whipping Up the Decadent Salted Caramel Topping

Okay, for that killer salted caramel topping, we’re doing it in two parts. First, in a small saucepan, combine 1/4 cup heavy cream, the brown sugar, butter, and 1/4 teaspoon salt. Heat this over medium heat, stirring all the time, until the sugar dissolves and it’s all smooth and lovely. Set that aside. For the second part, grab another small saucepan and combine the water and the 1/4 cup granulated sugar. Cook this over medium-high heat *without stirring* until it turns a beautiful amber color – watch it carefully! Then, very carefully, stir in the other 1/4 cup of heavy cream. It will bubble up like crazy, so be cautious! Keep stirring until it’s smooth, then stir in that 1/2 teaspoon of sea salt. Drizzle this glorious caramel over your chilled Butterscotch Cheesecake before serving. It’s the perfect finishing touch!

Tips for an Unforgettable Butterscotch Cheesecake Experience

Okay, so you’ve got your Butterscotch Cheesecake with Salted Caramel Top all ready to go, but let’s talk about making it absolutely perfect, every single time. It’s all about a few little tricks I’ve picked up over the years.

Achieving a Silky Smooth Cheesecake Texture

The secret weapon for that super smooth, melt-in-your-mouth texture? Make sure your cream cheese and eggs are truly at room temperature. It makes a HUGE difference when you’re mixing. And when you add the eggs, just mix until they’re combined – don’t go crazy with the mixer, or you might end up with a tougher cheesecake.

Preventing Cracks in Your Butterscotch Cheesecake

Cracks are the enemy, I know! The absolute best way to avoid them is that gentle cooling process we talked about. Don’t skip letting it cool in the oven with the door ajar. Also, try not to overbake it; you want the center to be *just* set, not completely firm. The gradual temperature change is key for a beautiful, uncracked Butterscotch Cheesecake.

Frequently Asked Questions About Butterscotch Cheesecake with Salted Caramel Top

Got questions about this amazing Butterscotch Cheesecake with Salted Caramel Top? I’ve got answers!

Can I make this Butterscotch Cheesecake ahead of time?

Oh, absolutely! This cheesecake is actually *better* if you make it the day before. It gives all those flavors a chance to really meld together beautifully. Just make sure it’s completely cooled, wrapped well, and chilled in the fridge.

What is the best way to store leftover Butterscotch Cheesecake?

If you happen to have any leftovers (which is rare in my house!), the best way to store them is by covering the cheesecake tightly with plastic wrap or putting it in an airtight container. Keep it in the refrigerator, and it should be good for about 3-4 days.

How do I get a clean slice of cheesecake?

This is a pro tip! For the cleanest slices of your Butterscotch Cheesecake, use a long, sharp knife. Dip the knife in hot water and wipe it dry between each slice. It really helps the knife glide through the cheesecake and that gooey caramel topping without making a mess!

Understanding the Nutritional Profile of Butterscotch Cheesecake with Salted Caramel Top

Here’s a look at the approximate nutritional information for one serving of this decadent Butterscotch Cheesecake with Salted Caramel Top:

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 45g

Butterscotch Cheesecake: 1 Heavenly Slice

Author: memorecipes.com
Total Time: 5 hours 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy cheesecake with a buttery graham cracker crust, topped with a decadent salted caramel sauce.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup butterscotch chips, melted
1/4 cup heavy cream
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons butter
1/4 cup water
1/4 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon sea salt

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Beat in flour and vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream and melted butterscotch chips. Pour filling over the cooled crust.
Bake for 60-70 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
To make the salted caramel topping: In a small saucepan, combine 1/4 cup heavy cream, 1/4 cup brown sugar, 2 tablespoons butter, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
In another small saucepan, combine 1/4 cup water and 1/4 cup sugar. Cook over medium-high heat, without stirring, until the sugar turns an amber color. Carefully stir in 1/4 cup heavy cream (the mixture will bubble up). Cook, stirring, until smooth. Stir in 1/2 teaspoon sea salt.
Pour the salted caramel topping over the chilled cheesecake before serving.

Notes

For a smoother filling, ensure cream cheese is at room temperature.
Do not overmix the batter once eggs are added.
Cooling the cheesecake gradually prevents cracking.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg

Keywords: Butterscotch Cheesecake, Salted Caramel, Dessert, Creamy Cheesecake, Graham Cracker Crust