Last spring, we packed up the car and drove out for a weekend picnic in the park with family friends. The kids had soccer balls flying everywhere, the adults had blankets sprawled across the grass, and I was in charge of dessert. I didn’t want to bring something predictable like brownies or cookies. Instead, I wanted a treat that felt special, travel-friendly, and could sit proudly at the center of our picnic spread. That’s when I tested this butterscotch cheesecake with a buttery crumble topping.

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I remember carefully placing it in the cooler, wondering if it would survive the drive. By the time we sliced into it, the sun was dipping low, and everyone was reaching for seconds. The silky cheesecake was packed with butterscotch flavor, the crust held firm without crumbling apart in the grass, and that golden topping drew people in before they even picked up their forks.

The kids claimed it tasted like “cookie pie,” and the adults were already asking for the recipe before we packed up the picnic basket. Ever since, this cheesecake has become my go-to when I need something impressive but practical.

This dessert fits right into my style of everyday cooking: budget-friendly ingredients, straightforward steps, and a guaranteed family hit. It’s indulgent without being fussy, and I know you’ll love making it just as much as eating it.

Short Description

A creamy butterscotch cheesecake layered over a buttery graham cracker crust, finished with a golden crumble topping. It’s rich, comforting, and perfect for gatherings.

Key Ingredients

1½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ 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

For the crumble topping:

1 cup all-purpose flour
½ cup light brown sugar
½ cup unsalted butter, cold and cubed
¼ tsp salt

Tools Needed

9-inch springform pan
Parchment paper
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Whisk
Oven

Cooking Instructions

Step 1: Prepare the Crust
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until it looks like damp sand. Press firmly into the bottom of the pan and bake 10 minutes. Cool while making the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Slowly pour in the heavy cream, then add melted butterscotch chips. Mix until silky and lump-free.

Step 3: Add the Filling to the Crust
Pour cheesecake batter into the cooled crust. Smooth the surface with a spatula.

Step 4: Prepare the Crumble Topping
In a separate bowl, combine flour, brown sugar, and salt. Add cubed butter and work it in with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the cheesecake batter.

Step 5: Bake the Cheesecake
Bake for 50–60 minutes, until the center is set and the topping is golden brown. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 6: Chill and Serve
Cool to room temperature before refrigerating at least 4 hours or overnight. Release from the springform pan, slice, and serve.

Why You’ll Love This Recipe

Rich and Creamy: The cheesecake filling is velvety and full of butterscotch flavor.

Crunchy Contrast: The buttery crumble adds a crisp, golden finish.

Crowd-Pleasing: Both kids and adults love the nostalgic butterscotch taste.

Make-Ahead Friendly: Perfect for preparing the day before a party.

Budget-Friendly: Uses simple pantry staples with a bakery-style finish.

Mistakes to Avoid & Solutions

Overmixing the batter: Too much air causes cracks. Solution: Mix until just combined after adding eggs.

Runny crumble topping: Happens if butter is too soft. Solution: Use cold, cubed butter and work it in quickly.

Undercooked center: A cheesecake should jiggle slightly in the middle but not ripple like liquid. Solution: Bake a little longer if needed, checking every 5 minutes.

Soggy crust: Comes from not baking the crust first. Solution: Always pre-bake for 10 minutes.

Sticky slices: Cheesecake sticks to the knife. Solution: Dip knife in hot water and wipe clean between cuts.

Serving and Pairing Suggestions

Serve chilled slices with a drizzle of caramel sauce.

Pair with fresh berries for a bright contrast.

Coffee, chai, or hot cocoa make excellent drink pairings.

Perfect for potlucks, birthdays, or holidays.

Can be plated individually or served family-style.

Storage and Reheating Tips

Store in the fridge, tightly wrapped, for up to 5 days.

Freeze slices individually by wrapping in plastic and placing in a freezer bag for up to 2 months.

Thaw in the fridge overnight before serving.

Never microwave cheesecake, as it ruins the texture.

FAQs

1. Can I use store-bought butterscotch sauce instead of chips?
Yes, but reduce the heavy cream slightly to avoid a too-soft batter.

2. What if I don’t have a springform pan?
You can use a 9-inch cake pan lined with parchment, though removing slices will be trickier.

3. Can I make this cheesecake without the crumble?
Absolutely. Skip the topping for a smooth butterscotch cheesecake.

4. Do I need a water bath?
Not for this recipe, since the crumble topping protects against cracking.

5. Can I serve it warm?
It’s best chilled, but you can let it sit at room temperature for 30 minutes before serving for a softer bite.

Tips & Tricks

Chill overnight for the cleanest slices.

Run your knife under hot water for bakery-style cuts.

Use good-quality butterscotch chips for the richest flavor.

Add a sprinkle of flaky salt before serving for a sweet-salty twist.

Recipe Variations

Chocolate Butterscotch Cheesecake: Replace ½ cup butterscotch chips with melted dark chocolate for a layered flavor.

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the crumble topping before baking.

Mini Cheesecakes: Divide batter into lined muffin tins, bake 20–25 minutes, and top with crumble.

Gluten-Free: Swap graham crackers for gluten-free crumbs and use almond flour in the crumble.

Festive Touch: Stir ½ tsp cinnamon into the filling for a holiday vibe.

Final Thoughts

Cheesecake has always been one of those desserts that makes people pause after the first bite. This version, with its golden crumble crown and cozy butterscotch flavor, feels like comfort food dressed up for a special occasion. It’s the kind of dessert that fits just as easily on a holiday table as it does in a picnic basket.

Nothing complicated, no intimidating water bath, just real ingredients that come together beautifully. When my family digs in, I can see the joy on their faces, and that’s the best reward after a long day of work. If you’ve been searching for a cheesecake that feels both homey and impressive, this one deserves a spot in your kitchen.

Butterscotch Cheesecake With A Buttery Crumble