Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 1/2 cup heavy cream
- 1/4 tsp salt
- Optional: chopped nuts or chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl. Press firmly into a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Melt butterscotch chips with heavy cream and salt over low heat, stirring until smooth. Cool slightly.
- Pour half of the cream cheese mixture onto the crust. Drizzle half of the butterscotch over it. Repeat with remaining cream cheese mixture and butterscotch. Swirl gently with a knife.
- Place the pan on a baking sheet and bake at 325°F (160°C) for 50–60 minutes. Edges should be set, and the center slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 15 minutes.
- Remove from oven, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
- Garnish with nuts or chocolate shavings if desired, slice, and serve.
Notes
Avoid overmixing the batter to prevent cracks.
Use softened cream cheese for smooth texture.
Optional toppings can enhance flavor and presentation.
- Prep Time: 20
- Cook Time: 60