Butterscotch Cheesecake with Butterscotch Sauce

Are you ready to take your dessert game to the next level? If you’re dreaming of a cheesecake that’s rich, creamy, and decadently flavored, then this Butterscotch Cheesecake with Butterscotch Sauce is calling your name! With its silky texture and the perfect balance of sweetness, this dessert is a true showstopper that will leave everyone craving more.

Fun fact: butterscotch dates back to 19th-century England, where butter and brown sugar were first blended to create this irresistible flavor. Today, it’s a classic that brings warmth and nostalgia to every bite. And the best part? This cheesecake is surprisingly simple to make, whether you’re a beginner baker or a seasoned pro. If you loved our classic New York-style cheesecake, you’ll fall head over heels for this butterscotch twist!

What is Butterscotch Cheesecake?

Butterscotch Cheesecake is more than just a dessert – it’s pure comfort in every slice. The name “butterscotch” comes from the traditional mix of butter and brown sugar, which creates that caramel-like depth we all adore. Combined with a velvety cheesecake base and finished with a drizzle of homemade butterscotch sauce, it’s the kind of indulgence that makes any occasion extra special.

Why You’ll Love This Butterscotch Cheesecake

• Rich & Creamy Texture – Smooth, melt-in-your-mouth filling infused with butterscotch flavor.

• Restaurant-Quality at Home – A luxurious dessert without the price tag.

• The Perfect Finishing Touch – The gooey butterscotch sauce takes it over the top.

If chocolate cheesecake is your thing, think of this as its golden cousin with a unique twist.

How to Make Butterscotch Cheesecake

Quick Overview

This recipe takes just 20 minutes of hands-on prep before the oven does the rest. After a good chill, you’ll be serving up slices that look and taste like they came straight from a bakery.

Ingredients

For the crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• Pinch of salt

For the filling:

• 2 cups cream cheese, softened

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

For the butterscotch sauce:

• 1/2 cup brown sugar

• 1/4 cup unsalted butter

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the crust – Mix crumbs, melted butter, and salt. Press into the base of a springform pan. Bake at 350°F (175°C) for 10 minutes, then cool.

2. Make the filling – Beat cream cheese with both sugars until smooth. Add eggs one at a time, then stir in vanilla and sour cream.

3. Bake – Pour filling over the crust. Bake at 325°F (160°C) for 50–60 minutes, until set but slightly jiggly in the center. Leave in the oven with the door ajar for 1 hour.

4. Make the sauce – Heat brown sugar and butter in a saucepan. Stir until melted, then add cream. Simmer briefly, remove from heat, and stir in vanilla.

5. Chill & serve – Cool cheesecake, then refrigerate for at least 4 hours (or overnight). Serve with a drizzle of warm butterscotch sauce.

Serving Suggestions

• With a hot cup of coffee or espresso.

• With a scoop of vanilla ice cream or fresh berries.

• With a dollop of whipped cream for an extra dreamy finish.

Tips for Success

• Use room-temperature ingredients for a smooth filling.

• Bake in a water bath to prevent cracks.

• Add a sprinkle of sea salt to the sauce for a salted-butterscotch twist.

Storage

Refrigerate for up to 5 days, covered or in an airtight container. Best enjoyed fresh – this cheesecake doesn’t freeze well due to its creamy texture.

Butterscotch Cheesecake

Indulge in a rich and creamy butterscotch cheesecake topped with homemade butterscotch sauce, perfect for any special occasion or family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• Pinch salt for the crust

For the Cheesecake Filling

• 1 cup brown sugar
• 2 cups cream cheese, softened at room temperature
• 1/2 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Butterscotch Sauce

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until well combined and press the mixture into the bottom of a springform pan.
2. Bake the crust for 10 minutes, then remove and let it cool.

Making the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with brown sugar and granulated sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

Baking the Cheesecake

1. Pour the filling over the cooled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.

Preparing Butterscotch Sauce

1. In a saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly.
2. Slowly stir in the heavy cream and bring to a simmer. Remove from heat and add vanilla extract.

Cooling and Serving

1. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
2. Serve chilled, drizzled with homemade butterscotch sauce.

Notes

For the best results, use room temperature ingredients to achieve a smoother filling. To prevent cracks, consider using a water bath during baking.