Oh my goodness, let me tell you about this incredible creamy butterscotch cheesecake with a buttery crumble recipe! It’s one of those desserts that, when you take a bite, you just feel like you’re wrapped in a warm hug. I remember the first time I made it for a family gathering; the whole room went silent as everyone savored that rich, smooth flavor. The buttery crumble on top adds just the right crunch to balance the creaminess. Trust me, this cheesecake is not just a dessert; it’s a memory-maker, perfect for special occasions or even just a cozy night in. You’re going to love it!
Ingredients List
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup butterscotch sauce
- 1/2 cup sour cream
How to Prepare the Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
Alright, let’s dive into making this dreamy creamy butterscotch cheesecake with a buttery crumble! I promise, it’s easier than you think, and the satisfaction of pulling it out of the oven is just unbeatable. Let’s break it down step-by-step!
Preheat and Prepare the Crust
First things first, preheat your oven to 325°F (163°C). While that’s warming up, grab a mixing bowl and toss in your graham cracker crumbs along with the melted butter. Give it a good stir until everything is well combined and looks like wet sand. Now, take a springform pan and press that crumb mixture firmly into the bottom to create a solid crust. You want it nice and compact so it holds together when you slice into the cheesecake later. Once that’s done, set it aside and let’s make that luscious filling!
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and packed brown sugar together until it’s super smooth and creamy—no lumps, please! This is where the magic starts! Next, add in the vanilla extract, and then it’s time for the eggs. Crack them in one at a time, mixing gently after each addition. Now pour in that delicious butterscotch sauce and the sour cream. Mix until everything is beautifully blended. It should be silky and slightly thick, oh my goodness, just wait until you taste it!
Bake and Cool the Cheesecake
Pour that heavenly filling over your prepared crust, spreading it evenly. Now, pop it into your preheated oven and bake for about 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—it’ll firm up as it cools! Once baked, take it out and let it cool at room temperature for at least an hour. After that, cover it and refrigerate for at least 4 hours (or overnight, if you can wait!). This chilling time is crucial for that perfect, creamy texture. Trust me, the anticipation will be worth it when you slice into it later!
Tips for Success
Now, let’s make sure your creamy butterscotch cheesecake with a buttery crumble recipe turns out absolutely perfect! Here are some of my tried-and-true tips that I always keep in mind when I whip up this delicious dessert:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps everything blend smoothly and prevents lumps in your filling. I usually take them out of the fridge about 30 minutes before I start.
- Don’t Overmix: When you’re mixing the filling, be gentle! Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes. Just mix until everything is combined and smooth—think of it as a gentle hug!
- Check for Doneness: Remember, the cheesecake should still have a slight jiggle in the center when you take it out of the oven. It’ll firm up as it cools and chills. If you want a firmer texture, you can bake it an extra 5-10 minutes, but watch it closely!
- Cooling is Key: After baking, let it cool at room temperature for at least an hour before refrigerating. This helps it set properly and avoids condensation gathering on the surface, which can mess with that beautiful texture.
- Chill Longer for Best Results: If you can resist the temptation, giving your cheesecake overnight in the fridge will help the flavors develop even more. Trust me, it’s worth the wait!
- Garnish Wisely: When you’re ready to serve, drizzle some extra butterscotch sauce on top for that wow factor! A sprinkle of sea salt can also elevate the flavors beautifully!
With these tips, I’m confident your cheesecake will be a showstopper! Enjoy every delicious bite!
Nutritional Information Disclaimer
Now, I love sharing this creamy butterscotch cheesecake with a buttery crumble recipe, but I have to remind you that nutritional values can vary based on the ingredients and brands you use. So, while I’m here to give you a delicious treat, keep in mind that the numbers below are just estimates:
- Calories: Approximately 350 per slice
- Fat: About 20g
- Saturated Fat: Roughly 10g
- Protein: Around 5g
- Carbohydrates: About 30g
- Sugar: Approximately 25g
- Sodium: Close to 200mg
So, while you indulge in this heavenly dessert, just keep these values in mind! Enjoy every luscious bite, guilt-free!
FAQ Section
Got questions about this creamy butterscotch cheesecake with a buttery crumble recipe? No worries, I’ve got you covered! Here are some common queries I get, along with my answers to help you along the way:
Can I use store-bought butterscotch sauce?
Absolutely! Using store-bought butterscotch sauce can save you time, and it tastes delicious. Just make sure to choose a high-quality brand for the best flavor in your cheesecake!
How do I know when the cheesecake is done baking?
You’ll want to look for the edges to be set while the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft when you pull it out of the oven!
Can I make this cheesecake ahead of time?
Yes! This creamy butterscotch cheesecake with a buttery crumble is perfect for making a day in advance. Just be sure to let it chill in the refrigerator for at least 4 hours before serving, or even better, overnight for maximum flavor!
What can I serve with the cheesecake?
Oh, you can go all out! I love to drizzle some extra butterscotch sauce on top, and a dollop of whipped cream never hurts. You could also add a sprinkle of chopped nuts or a touch of sea salt to enhance those sweet flavors!
How do I store leftovers?
Simply cover the cheesecake with plastic wrap or foil and keep it in the fridge. It should stay fresh for about 4-5 days—if it lasts that long! Enjoy those delicious leftovers!
Why You’ll Love This Recipe
- Rich, Decadent Flavor: The combination of creamy butterscotch and smooth cheesecake creates a flavor explosion that will leave your taste buds dancing with joy.
- Easy to Prepare: With straightforward steps and simple ingredients, you’ll be able to whip this dessert up in no time, making it perfect for both beginners and seasoned bakers alike!
- Crowd-Pleasing Dessert: Whether it’s a family gathering or a dinner party, this cheesecake is always a hit—everyone will be coming back for seconds (or thirds!).
- Buttery Crumble Topping: That buttery crumble adds an irresistible crunch that perfectly contrasts the creamy filling, elevating the cheesecake to a whole new level.
- Make-Ahead Friendly: You can easily prepare this cheesecake in advance, giving you more time to enjoy it with your loved ones on the big day!
- Customization Options: Feel free to play with toppings or sauces—extra butterscotch, whipped cream, or even a sprinkle of sea salt can take this dessert to new heights!
Storage & Reheating Instructions
After you’ve indulged in this heavenly creamy butterscotch cheesecake with a buttery crumble, you might be wondering how to store the leftovers—if there are any left, that is! Here’s how to keep it fresh and delicious:
To store your cheesecake, simply cover it tightly with plastic wrap or aluminum foil. If you have a springform pan, you can leave it in there and just wrap the whole thing up. It’ll stay good in the fridge for about 4-5 days. Just make sure it’s well-protected to avoid any fridge odors seeping in—nobody wants a cheesecake tasting like last week’s leftovers!
If you happen to have some cheesecake left after a couple of days (which, let’s be honest, can be a challenge), you can also freeze it! Just slice it into individual pieces, wrap each slice in plastic wrap, and place them in an airtight container or freezer bag. This way, you can pull out a slice whenever you’re hit with a craving. It should keep well for about 2 months in the freezer.
When you’re ready to enjoy your frozen cheesecake, simply transfer it to the fridge to thaw overnight. No need to reheat it; it’s best served cold! But if you like a slightly warmer bite, you can pop a slice in the microwave for about 10-15 seconds—just enough to take the chill off without melting away that creamy goodness.
With these storage tips, you can savor every last bite of your creamy butterscotch cheesecake for days to come!
Z nadrukami
Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
- Całkowity Czas: 4 hours 20 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A rich and smooth butterscotch cheesecake with a buttery crumble topping.
Składniki
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup butterscotch sauce
- 1/2 cup sour cream
Instrukcje
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- Beat cream cheese and brown sugar until smooth.
- Add vanilla, eggs, butterscotch sauce, and sour cream. Mix well.
- Pour the cheesecake filling over the crust.
- Bake for 50-60 minutes until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Uwagi
- Serve with extra butterscotch sauce if desired.
- Store leftovers in the refrigerator.
- For a firmer cheesecake, bake longer.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 5g
- Cholesterol: 90mg
Słowa kluczowe: creamy butterscotch cheesecake, buttery crumble, dessert recipe
