Caramel Crunchy-Top Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs
02 - ½ cup unsalted butter, melted
03 - ¼ cup granulated sugar
04 - ½ teaspoon salt

→ For the Cheesecake Filling

05 - 16 oz cream cheese, softened
06 - 1 cup light brown sugar, packed
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup heavy cream
10 - ½ cup butterscotch chips, melted

→ For the Buttery Crumble Topping

11 - ¾ cup all-purpose flour
12 - ½ cup light brown sugar, packed
13 - ½ cup unsalted butter, cold and cubed
14 - ¼ teaspoon salt

# Instructions:

01 - Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.
02 - In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Slowly mix in the heavy cream until fully incorporated, then add the melted butterscotch chips, mixing until smooth. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
03 - In a medium bowl, combine the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake filling.
04 - Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the center is set and the crumble topping is golden brown. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
05 - Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Slice and serve, enjoying the rich, creamy butterscotch flavor with every bite.

# Notes:

01 - Experience pure indulgence with this Creamy Butterscotch Cheesecake with a Buttery Crumble. This dessert takes the classic cheesecake to new heights with the addition of rich, homemade butterscotch and a delightful, buttery crumble that adds just the right amount of crunch. The velvety cheesecake filling melts in your mouth, while the golden crumble topping provides a perfect textural contrast.
02 - For a smoother cheesecake filling, make sure all ingredients are at room temperature before mixing.
03 - If you prefer a stronger butterscotch flavor, you can add 1-2 tablespoons of butterscotch liqueur to the filling.
04 - The cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap.

Back