Butterscotch Cheesecake Recipe
This may be a Christmas in July post, but cheesecake can be made and eaten all through the year.
My family requests cheesecake for birthdays as well as holidays.
If you love butterscotch, you will adore this cheesecake recipe.
I bake mine in a 9×13 baking dish, because, well, it’s easier. And since the recipe is rich, you only need a small slice.
- 9×13 baking dish
- 3/4 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter melted
- 4 packages 8 ounces each cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon juice
- ¾ tablespoon vanilla extract
- 4 eggs large
- 1 cup butterscotch chips melted
- 1 container of whipped topping
- Caramel or chocolate syrup
- Preheat oven to 325 degrees.
- Line 9×13 baking dish with no-stick foil.
- In a small bowl, combine cracker crumbs and sugar; stir in butter.
- Press onto the bottom of prepared pan.
- Bake for 10 minutes.
- Cool on a wire rack.
- For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
- Add eggs; beat on low speed just until combined.
- Add melted butterscotch.
- Pour over crust.
- Bake for 50-60 minutes or until center is just set and top appears dull.
- Refrigerate 4 hours or overnight.
- Before serving, add whipped topping and drizzle with caramel or chocolate.
Not a butterscotch fan? Replace the chips with white chocolate chips. Want more crust? Double the recipe! Cheesecake is always better the day after it is baked.