Nancy's Butterscotch Cheesecake

Indulge in the creamy decadence of Nancy's Butterscotch Cheesecake—a dessert that combines the rich, toasty sweetness of butterscotch with the silky smoothness of classic cheesecake. This show-stopping treat features a buttery graham cracker crust, a luscious filling infused with melted butterscotch chips and dark brown sugar, and a dreamy topping of whipped cream and butterscotch drizzle. Baked to perfection in a water bath to ensure a crack-free surface, this cheesecake is as stunning as it is delicious. Whether you're hosting a dinner party or craving an unforgettable dessert, this recipe promises to impress with its layered flavors and irresistible texture. Serve it chilled for the ultimate creamy indulgence, and watch it disappear slice by slice!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 24 ounces cream cheese, softened
• 1 cup dark brown sugar, packed
• 0.5 cup butterscotch chips, melted and slightly cooled
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs
• 0.75 cup heavy cream
• 0.25 cup butterscotch sauce (store-bought or homemade)

Directions

Step 1

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping the outside securely in aluminum foil to prevent leaks.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Step 3

Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and dark brown sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the melted butterscotch chips, sour cream, and vanilla extract to the cream cheese mixture and beat until well incorporated.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to prevent cracks in the cheesecake.

Step 7

Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.

Step 8

Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.

Step 9

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center is slightly jiggly.

Step 10

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.

Step 11

Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen the cheesecake and let it cool to room temperature.

Step 12

Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to fully set.

Step 13

Before serving, whip the heavy cream to soft peaks and spread or pipe it on top of the cheesecake. Drizzle butterscotch sauce over the whipped cream for garnish.

Step 14

Slice, serve, and enjoy Nancy's Butterscotch Cheesecake!

Nutrition Facts

Serving size	(1947.1g)

Amount per serving	% Daily Value*
Calories	7124.9

Total Fat 504.2g	0%
Saturated Fat 300.7g	0%
Polyunsaturated Fat g
Cholesterol 2013.1mg	0%
Sodium 4526.8mg	0%
Total Carbohydrate 566.3g	0%
Dietary Fiber 6g	0%
Total Sugars 411.6g
Protein 94.0g	0%

Vitamin D 164IU	0%
Calcium 1357.5mg	0%
Iron 16.7mg	0%
Potassium 1745.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 5.2%

Carbs: 31.6%