Ingredients
🧀 For the Cheesecake:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 tbsp Imperial Sugar Extra Fine Granulated Sugar
4 (8 oz) packages cream cheese, softened
1 cup Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
2 tsp vanilla extract
1 cup butterscotch chips, melted
🍯 For the Butterscotch Sauce:
1 cup Imperial Sugar Light Brown Sugar
½ cup heavy cream
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 325°F. Mix graham cracker crumbs, butter, and sugar. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in melted butterscotch chips. Pour over crust.
Bake 55–60 minutes until set. Cool completely and refrigerate for at least 4 hours.
To make sauce: In saucepan, combine brown sugar, cream, and butter. Stir over medium heat until smooth. Remove from heat, stir in vanilla and salt. Cool.
Serve cheesecake chilled, topped with cooled butterscotch sauce.
Notes
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12
Calories: ~580 per serving