Looking for a show-stopping dessert that blends velvety creaminess with rich, caramel flavor and irresistible crunch? This Butterscotch Cheesecake with a Buttery Crumble delivers all that and more. Perfectly baked with a golden crumble topping and smooth butterscotch-infused filling, this cheesecake is your new go-to for holidays, celebrations, or any time you crave a sweet escape. Let’s dive into how to bring this decadent creation to life.
Table of Contents
Why This Butterscotch Cheesecake with a Buttery Crumble is Worth Making
This dessert isn’t your average cheesecake. What makes this Butterscotch Cheesecake with a Buttery Crumble so special is the harmony of textures and flavors:
- Creamy and smooth cheesecake base enhanced with melted butterscotch chips
- Sweet and salty graham cracker crust that holds everything together
- Golden, buttery crumble topping offering a delightful crunch
- Perfectly balanced flavor profile of caramel, cream, and cookie-like crumble
Whether you’re an experienced baker or just starting out, this cheesecake offers a reliable, deliciously satisfying result.
What You’ll Need for the Butterscotch Cheesecake with a Buttery Crumble
To get the perfect balance of creaminess, sweetness, and crunch in this Butterscotch Cheesecake with a Buttery Crumble, each ingredient plays a key role.
For the Crust
- Graham Cracker Crumbs: Base layer that adds a sweet, toasty crunch
- Unsalted Butter: Binds the crust and delivers rich flavor
- Granulated Sugar: Adds sweetness and helps the crust caramelize
- Salt: Balances sweetness and enhances flavor depth
For the Cheesecake Filling
- Cream Cheese: The creamy foundation that gives the cheesecake its iconic texture
- Light Brown Sugar: Deepens the caramel tones and complements the butterscotch
- Eggs: Help firm up the filling while keeping it luscious
- Vanilla Extract: Adds warmth and rounds out the flavor
- Heavy Cream: Contributes to the rich, silky mouthfeel
- Butterscotch Chips (Melted): The star flavor—sweet, buttery, and slightly nutty
For the Buttery Crumble Topping
- All-Purpose Flour: Forms the structure of the crumble
- Light Brown Sugar: Enhances caramel notes and provides sweetness
- Unsalted Butter (Cold and Cubed): Creates the perfect crumble texture
- Salt: Cuts through sweetness and brings balance
Ingredient Swaps & Substitutions
If you’re missing something or need a dietary tweak, here are a few alternatives:
- Graham Crackers → Use digestive biscuits or crushed vanilla wafers
- Butterscotch Chips → Substitute with caramel chips or a mix of white chocolate + molasses
- Heavy Cream → Use coconut cream for a dairy-free twist
- Brown Sugar → Replace with coconut sugar for a deeper, earthier flavor
- Gluten-Free Flour → Use in the crumble for a gluten-free version
Step-by-Step Guide to Making Butterscotch Cheesecake with a Buttery Crumble
Follow these steps for the most delicious Butterscotch Cheesecake with a Buttery Crumble.
- Preheat and Prep
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. - Make the Crust
Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl. Mix until moistened. Press firmly into the pan. Bake for 10 minutes. Let it cool. - Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract. Slowly blend in heavy cream, then fold in melted butterscotch chips. Pour over the cooled crust. - Make the Buttery Crumble Topping
In a bowl, mix flour, brown sugar, and salt. Add cubed cold butter and rub with fingers or use a pastry cutter until coarse crumbs form. Evenly sprinkle over cheesecake filling. - Bake the Cheesecake
Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the center is set and the crumble is golden. Turn off oven and cool cheesecake inside with the door slightly open for 1 hour. - Chill and Serve
Cool to room temperature, then refrigerate for at least 4 hours (or overnight). Remove from the pan, slice, and serve chilled.
Expert Tips to Perfect Your Butterscotch Cheesecake with a Buttery Crumble
- Room Temperature Ingredients: Always use room-temp cream cheese and eggs for a smoother filling.
- No Water Bath Needed: Thanks to the crumble topping, this recipe doesn’t require a water bath—no cracks, just ease.
- Crumble Texture: Keep your butter cold for that irresistible crumble.
- Prevent Overbaking: The cheesecake should jiggle slightly in the center when it’s ready.
- Storage: Keeps well in the fridge for 4–5 days. Freeze slices individually for up to 2 months.
Pairing Ideas and Tasty Variations
Elevate your Butterscotch Cheesecake with a Buttery Crumble with these delicious pairing and serving suggestions:
- Serve With:
Fresh whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream - Flavor Boosts:
Sprinkle sea salt over the crumble for a salted butterscotch twist - Topping Alternatives:
Swap the crumble for chopped pecans or a layer of butterscotch ganache - Mini Cheesecakes:
Use muffin tins to create individual servings—great for parties - Seasonal Add-ins:
Add a touch of cinnamon or nutmeg for a cozy fall-inspired dessert
Butterscotch Cheesecake for Every Season
This cheesecake isn’t just rich—it’s versatile. The flavors of butterscotch make it a fitting dessert year-round:
- Fall/Winter: A warm, comforting treat for holidays
- Spring: Pair with fresh berries for a lighter feel
- Summer: Serve chilled with iced coffee or cold brew for the ultimate indulgence
The creamy texture and buttery crunch make it ideal for any occasion, from birthdays to potlucks.
Final Slice
If you’re craving a decadent dessert that goes beyond the basics, this Butterscotch Cheesecake with a Buttery Crumble is your answer. With a flawless mix of textures, layers of butterscotch flavor, and a crunchy golden topping, it’s destined to become a favorite in your kitchen. Whether you’re baking for a crowd or treating yourself, this cheesecake promises satisfaction in every creamy, crunchy bite.
Conclusion: A Butterscotch Dessert That Checks Every Box
This Butterscotch Cheesecake with a Buttery Crumble isn’t just a dessert—it’s an experience. From the creamy, rich filling infused with luscious butterscotch to the crisp, golden crumble that adds depth and contrast, every bite delivers pure satisfaction. It’s the perfect make-ahead dessert for entertaining or a luxurious treat for yourself. Once you’ve made it, don’t be surprised if it becomes your most requested recipe!
Whether you’re hosting a holiday, need a birthday showstopper, or simply want to treat yourself to something sweet and special, this cheesecake is an absolute winner in flavor, texture, and presentation.
Frequently Asked Questions About Butterscotch Cheesecake with a Buttery Crumble
Can I make this cheesecake ahead of time?
Yes, absolutely! In fact, Butterscotch Cheesecake with a Buttery Crumble tastes even better after chilling overnight. This gives the flavors time to meld and the texture to set perfectly. You can make it up to 2 days in advance and store it in the fridge.
How do I prevent my cheesecake from cracking?
Since this recipe features a buttery crumble topping, it naturally disguises any small cracks. However, to avoid cracks entirely, make sure not to overmix the batter, use room-temperature ingredients, and let the cheesecake cool gradually in the oven with the door ajar.
Can I use homemade butterscotch instead of chips?
Definitely. If you’d prefer to skip butterscotch chips, you can make a simple homemade butterscotch sauce using butter, brown sugar, cream, and vanilla. Just ensure it’s slightly cooled before mixing into the filling so it doesn’t affect the texture.
More Relevant Recipes
- Apple Cider Cheesecake – The Ultimate Fall Dessert
- Chai Cheesecake Recipe: A Creamy, Spiced Dessert on a Buttery Biscoff Crust
- Pumpkin Swirl Cheesecake: A Creamy, Elegant Fall Dessert
Butterscotch Cheesecake with a Buttery Crumble
- Total Time: 6 hours (including chilling)
- Yield: 1 9-inch cheesecake (8–10 servings) 1x
- Diet: Vegetarian
Description
Indulge in this rich and creamy Butterscotch Cheesecake with a Buttery Crumble. Featuring a graham cracker crust, luscious butterscotch-infused cheesecake filling, and a golden, buttery crumble topping, this dessert delivers perfect texture and flavor balance in every bite. Ideal for holidays, special occasions, or an impressive make-ahead treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon salt
- 16 oz cream cheese, softened
- 1 cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ½ cup butterscotch chips, melted
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes and cool.
- Beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, then heavy cream, followed by melted butterscotch chips. Pour over crust.
- In another bowl, combine flour, brown sugar, and salt. Add cold butter and blend until crumbly. Sprinkle over the cheesecake filling evenly.
- Place the springform pan on a baking sheet. Bake for 50–60 minutes until the center is set and crumble is golden brown.
- Turn off oven and let cheesecake cool inside with door ajar for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Remove from pan, slice, and serve chilled.
Notes
- Use room-temperature cream cheese and eggs for a smoother texture.
- Cheesecake can be made 1–2 days ahead and stored in the refrigerator.
- Freeze individual slices for up to 2 months—wrap well to prevent freezer burn.
- Homemade butterscotch sauce can replace chips for deeper flavor.
- No water bath needed thanks to the crumble topping, which also hides cracks.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 520
- Sugar: 34g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
