why make this recipe
Butterscotch Cheesecake with Salted Caramel is a delightful dessert that combines the creaminess of cheesecake with the rich, sweet flavor of butterscotch. It’s perfect for special occasions or a simple family dinner. The added touch of salted caramel on top makes it even more indulgent, balancing sweetness with a hint of salt. This cheesecake is sure to impress your guests and satisfy your sweet tooth!
how to make Butterscotch Cheesecake with Salted Caramel
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup brown sugar
- 1 cup butterscotch pudding mix
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Salted caramel sauce for topping
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese and brown sugar until smooth.
- Add butterscotch pudding mix, heavy cream, vanilla extract, and salt. Mix until fully combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Allow to cool at room temperature before refrigerating for at least 4 hours.
- Before serving, drizzle salted caramel sauce on top.
how to serve Butterscotch Cheesecake with Salted Caramel
Slice the cheesecake into wedges and serve it chilled. You can add a dollop of whipped cream on the side for an extra treat. Pairing it with coffee or tea also makes for a wonderful dessert experience.
how to store Butterscotch Cheesecake with Salted Caramel
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 5 days. If you want to store it longer, consider freezing it. Wrap it well and freeze for up to 2 months.
tips to make Butterscotch Cheesecake with Salted Caramel
- Make sure your cream cheese is at room temperature for a smoother filling.
- Don’t overbake the cheesecake; it should have a little jiggle in the center.
- Let your cheesecake cool completely before refrigerating to avoid condensation.
variation
You can add chocolate chips to the filling for a richer flavor or use a cookie crust instead of a graham cracker crust for a different taste.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, you can prepare the cheesecake a day in advance. It tastes even better after chilling overnight!
Q: What can I use instead of butterscotch pudding mix?
A: You can use vanilla pudding mix for a milder taste, but the butterscotch flavor is the highlight of this recipe.
Q: Can I use store-bought caramel sauce?
A: Absolutely! Store-bought caramel sauce is a great time-saver, and it will still taste delicious on your cheesecake.
