If you’re a fan of rich, creamy cheesecakes and the deep caramelized flavor of butterscotch, then this Creamy Butterscotch Cheesecake with a Buttery Crumble is going to be your new favorite dessert! With a luscious butterscotch-infused filling, a crisp biscuit base, and a golden, crunchy crumble topping, this cheesecake is pure indulgence in every bite.
Perfect for special occasions or simply treating yourself, this recipe is surprisingly easy to make and will have everyone coming back for more!
🛒 Ingredients
For the Biscuit Base
- 200g digestive biscuits (or graham crackers) – These form the crunchy foundation of the cheesecake.
- 100g unsalted butter (melted) – Helps bind the crust and adds a rich buttery flavor.
- 1 tbsp brown sugar – Enhances the caramel notes of the butterscotch.
For the Butterscotch Cheesecake Filling
- 500g cream cheese (room temperature) – The creamy heart of the cheesecake.
- 150g brown sugar – Adds a deep caramelized sweetness.
- 2 large eggs – Helps set the cheesecake and create a smooth texture.
- 200ml heavy cream – Makes the filling extra rich and silky.
- 2 tbsp cornstarch – Helps prevent cracking and keeps the cheesecake firm yet creamy.
- 1 tsp vanilla extract – Enhances the overall flavor.
- 150g butterscotch chips (melted) – The star ingredient that gives the cheesecake its signature flavor.
For the Buttery Crumble Topping
- 50g all-purpose flour – The base for the crumble.
- 30g rolled oats – Adds a slight chewiness and crunch.
- 40g unsalted butter (cold, cubed) – Creates a crumbly texture when baked.
- 50g brown sugar – Sweetens the crumble and brings out the butterscotch flavor.
- 1/2 tsp cinnamon (optional) – Adds a warm, spiced touch.
🍰 How to Make Creamy Butterscotch Cheesecake
Step 1: Prepare the Biscuit Base
- Preheat your oven to 170°C (340°F) and grease a 9-inch springform pan.
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the biscuit crumbs with melted butter and brown sugar, then press firmly into the base of the springform pan.
- Bake for 10 minutes, then let cool while preparing the filling.
Step 2: Make the Butterscotch Cheesecake Filling
- In a large bowl, beat the cream cheese and brown sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and cornstarch, then slowly mix in the heavy cream.
- Melt the butterscotch chips in a microwave or over a double boiler until smooth.
- Gently fold the melted butterscotch into the cheesecake batter until fully incorporated.
- Pour the batter over the cooled biscuit base and smooth the top.
Step 3: Bake the Cheesecake
- Place the cheesecake pan in a larger roasting dish and fill the dish with hot water halfway up the sides (this creates a water bath for even baking).
- Bake for 50-60 minutes until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
Step 4: Prepare the Buttery Crumble Topping
- In a bowl, mix the flour, oats, brown sugar, and cinnamon.
- Add the cold butter cubes and rub them into the dry ingredients with your fingers until you get a crumbly texture.
- Spread the crumble mixture on a baking tray and bake at 180°C (350°F) for 10-12 minutes, stirring occasionally, until golden and crisp.
Step 5: Assemble and Chill
- Once the cheesecake has fully cooled, refrigerate for at least 4 hours (overnight is best) to allow the flavors to develop.
- Before serving, sprinkle the buttery crumble on top for a delightful crunch.
- For extra indulgence, drizzle some warm butterscotch sauce over each slice!
🛠️ Equipment Needed
- 9-inch springform pan – Essential for easy cheesecake removal.
- Food processor or rolling pin – To crush the biscuits.
- Electric mixer – For a smooth and creamy filling.
- Mixing bowls – For preparing each component.
- Roasting dish – For the water bath method.
- Baking tray – To bake the crumble topping.
❓ Frequently Asked Questions
Can I use a different type of cheese instead of cream cheese?
For the best texture, stick with full-fat cream cheese. However, you can try mascarpone for an even creamier version!
What can I use instead of butterscotch chips?
If you can’t find butterscotch chips, you can melt soft butterscotch candies with a splash of heavy cream, or use homemade butterscotch sauce mixed into the batter.
Do I have to use a water bath?
A water bath helps the cheesecake bake evenly and prevents cracks, but if you skip it, just be sure to bake at a slightly lower temperature (around 150°C/300°F) for a longer time.
Can I freeze this cheesecake?
Yes! Wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
How do I store leftovers?
Keep the cheesecake in an airtight container in the fridge for up to 5 days. The crumble topping is best stored separately in a sealed container to keep it crispy.
What can I serve with this cheesecake?
A drizzle of butterscotch sauce, a scoop of vanilla ice cream, or some whipped cream makes this dessert even more irresistible!
🍯 Enjoy This Decadent Butterscotch Cheesecake!
I hope you love this Creamy Butterscotch Cheesecake with a Buttery Crumble as much as I do! The combination of velvety butterscotch filling, crunchy crumble, and buttery biscuit base is pure perfection.
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