Butterscotch Cheesecake With A Buttery Crumble
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.
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
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles damp sand. Press firmly into the pan and bake 10 minutes. Let cool.
- Beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing after each, then stir in vanilla. Gradually add heavy cream and melted butterscotch chips until the batter is silky.
- Pour cheesecake batter over the cooled crust and smooth the top.
- Combine flour, brown sugar, and salt in a bowl. Cut in cold cubed butter with fingers until coarse crumbs form. Sprinkle evenly over the cheesecake.
- Bake 50–60 minutes until the center is set and topping is golden. Let cool in the oven with the door slightly open for 1 hour.
- Cool to room temperature, then refrigerate at least 4 hours or overnight. Remove from pan, slice, and serve.