A Decadent Delight for True Dessert Lovers

There’s something undeniably nostalgic and indulgent about the flavor of butterscotch. It’s warm, buttery, and just the right amount of sweet. When that flavor is paired with the richness of a classic cheesecake and drizzled in silky butterscotch sauce? Pure dessert heaven.

This Butterscotch Cheesecake with Butterscotch Sauce is the ultimate treat for lovers of old-fashioned sweets with a modern twist. Whether you’re preparing it for a holiday table, a dinner party, or just because you deserve something special, this dessert delivers on flavor, texture, and presentation.

🛒 Ingredients Overview

Let’s take a look at the magical components that make this cheesecake unforgettable.

🍪 For the Cheesecake Crust:

2 cups graham cracker crumbs
The classic cheesecake base — crunchy, slightly sweet, and buttery.
½ cup unsalted butter, melted
Helps the crust hold together and gives it richness.
3 tbsp Imperial Sugar Extra Fine Granulated Sugar
Enhances the flavor and browns the crust beautifully.

🧀 For the Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened
This is the heart of your cheesecake — rich, creamy, and tangy.
1 cup Imperial Sugar Extra Fine Granulated Sugar
Sweetens the filling perfectly.
4 large eggs
Bind the batter and add richness.
2 tsp vanilla extract
Adds warmth and aroma.
1 cup butterscotch chips, melted
The star of the show — folds that cozy butterscotch flavor right into every bite.

🍮 For the Butterscotch Sauce:

1 cup Imperial Sugar Light Brown Sugar
Adds depth and molasses notes to the sauce.
½ cup heavy cream
Creates a luscious, velvety texture.
4 tbsp unsalted butter
For gloss and indulgence.
1 tsp vanilla extract + Pinch of salt
Balances the sweetness and enhances the butterscotch flavor.

🔪 How to Make Butterscotch Cheesecake

This is a classic baked cheesecake with a smooth, luxurious butterscotch twist. Here’s how to make it:

1. Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine:

Graham cracker crumbs
Melted butter
Sugar

Mix until the texture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan.

🍽️ Pro Tip: Use the flat bottom of a glass to compact the crust evenly. This ensures it won’t crumble when sliced.

Bake the crust for 10 minutes, then let it cool completely.

2. Make the Cheesecake Batter

In a large bowl or stand mixer, beat together the cream cheese and sugar until smooth and lump-free.

Add eggs one at a time, beating gently after each. Stir in vanilla extract.

Fold in melted butterscotch chips until fully incorporated.

Pour this velvety mixture over the cooled crust in your pan.

3. Bake the Cheesecake

Bake at 325°F for 55–60 minutes, or until the center is just set and slightly jiggly.

💡 Baking Tip: Place a pan of hot water on the rack below the cheesecake while baking — this helps prevent cracking.

Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

4. Prepare the Butterscotch Sauce

In a saucepan over medium heat, combine:

Brown sugar
Heavy cream
Butter

Stir until smooth and bubbling, about 5–6 minutes. Remove from heat and add vanilla and a pinch of salt. Let it cool to room temperature before drizzling over the cheesecake.

🍯 This sauce thickens as it cools and can be made ahead and stored in the fridge for up to 5 days.

🍴 How to Serve It

To serve, slice the chilled cheesecake and drizzle each piece with warm or room-temperature butterscotch sauce. Garnish with:

A pinch of flaky sea salt
Crushed toffee or butterscotch chips
Whipped cream or vanilla bean ice cream

🧊 Storage Tips

Fridge: Store cheesecake in an airtight container for up to 5 days.
Freezer: You can freeze the whole cheesecake or slices (without the sauce) for up to 2 months. Wrap tightly in plastic wrap and foil.

🥄 Variations & Tips

Swirl variation: Swirl melted butterscotch into the batter before baking for a marbled look.
Nutty crunch: Add a layer of chopped pecans or toffee bits over the crust before pouring in the filling.
Mini cheesecakes: Make this recipe in muffin tins for individual servings!

💬 Reader Favorite

“This butterscotch cheesecake was the hit of our Thanksgiving dessert table. The sauce is unreal! I had to double it just so everyone could take some home.”
— Rachel G., Chicago