Butterscotch Cheesecake with Butterscotch Sauce

Products Used



  • 1 3/4 cup graham crackers
  • 6 tablespoons unsalted butter, melted 


Butterscotch Sauce

  • 1/2 cup butterscotch morsels
  • 3 tablespoons milk



  1. Preheat oven to 350°F.
  2. To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 12 minutes. Reduce oven temperature to 325°F.
  3. Place springform pan on 3 layers of aluminum foil and wrap the outside of the pan tightly with foil. Ensure that water cannot penetrate thru the foil. Place in a roasting pan  and set aside.
  4. Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
  5. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
  6. Add sour cream and vanilla.
  7. Combine butterscotch and milk in a bowl and place over very low simmering water. Stir until just melted. Add to above and pour batter into springform pan.
  8. Pour water into roasting pan about one-inch high and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
  10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  11. To prepare optional butterscotch sauce, combine butterscotch and milk and melt over low simmering water until melted. Place in refrigerator until cold.
  12. Run a sharp knife around edge and bottom of cheesecake to remove from pan.
  13. Decorate with Crème Chantilly, butterscotch morsels and if desired with butterscotch sauce.   
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe