Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs (or shortbread cookies)
• ¼ cup melted butter or coconut oil
• 2 tbsp brown sugar
For the filling:
• 24 oz cream cheese, softened (3 blocks)
• ¾ cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• ½ tsp butter flavoring (optional, for authentic taste)
• 2 tbsp heavy cream or milk
For the butterscotch swirl & drizzle:
• ½ cup butterscotch sauce (homemade or store-bought)
• 1 tbsp melted butter
• Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Beat in vanilla, butter flavoring (if using), and cream until silky.
- Pour over crust.
- Make the swirl: Warm butterscotch sauce with melted butter and salt. Drop spoonfuls over the cheesecake. Use a knife to gently swirl into the batter—don’t overmix!
- Bake 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Before serving, drizzle with extra warm butterscotch sauce.
✨ Serve chilled—each bite tastes like sweet, buttery magic!
💡 Pro tip: Dust with cinnamon or edible gold dust for extra enchantment!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 360 , Net Carbs: 30g , Fats: 24g , Protein: 7g