Butterscotch Caramel Cheesecake
Indulge in the ultimate dessert decadence with this rich and creamy Butterscotch Caramel Cheesecake. Featuring a buttery graham cracker crust and a velvety cheesecake filling swirled with luscious butterscotch and caramel, this recipe is a celebration of sweet sophistication. The butterscotch is melted into the batter for a deep, toasty flavor, while a caramel drizzle and optional sprinkle of sea salt add a perfect balance of sweetness and a hint of savory. Baked to perfection in a water bath to ensure a crack-free surface, this cheesecake is then chilled for the ideal creamy texture. Ideal for special occasions or whenever you're craving an irresistible dessert, this show-stopping treat will have everyone asking for seconds.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 ml sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 grams butterscotch chips
- 60 ml heavy cream
- 120 ml caramel sauce, plus extra for drizzling
- 0.5 teaspoons sea salt (optional, for garnish)
Directions
Step 1
Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in during baking.
Step 2
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
Step 3
In a large bowl, beat the cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Step 4
Add the sour cream and vanilla extract to the mixture, beating until fully incorporated.
Step 5
Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix to avoid cracking during baking.
Step 6
In a small microwave-safe bowl, melt the butterscotch chips and heavy cream together in 20-second increments, stirring after each, until smooth. Allow to cool slightly before folding into the cream cheese mixture.
Step 7
Pour half of the cheesecake batter over the cooled crust in the pan. Drizzle 60 ml of caramel sauce over the batter, then top with the remaining batter, spreading evenly.
Step 8
Prepare a water bath by placing the springform pan into a larger, deep baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan.
Step 9
Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 10
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then, remove from the oven and water bath, and set on a wire rack to cool completely.
Step 11
Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set.
Step 12
Before serving, drizzle the top with additional caramel sauce and sprinkle with a pinch of sea salt if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1816.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6589.6 |
| Total Fat 427.1g | 0% |
| Saturated Fat 258.8g | 0% |
| Cholesterol 1614.6mg | 0% |
| Sodium 5430.0mg | 0% |
| Total Carbohydrate 609.3g | 0% |
| Dietary Fiber 5g | 0% |
| Total Sugars 457.5g | |
| Protein 87.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1213.9mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1434.3mg | 0% |
Source of Calories