Decadent, creamy, and completely irresistible — this Butterscotch Cheesecake with a Buttery Crumble is a dessert that stops time. With each velvety bite, you’ll taste layers of rich butterscotch, a dreamy cheesecake base, and a golden crumble that adds the perfect buttery crunch. It’s elegance meets indulgence, wrapped into a show-stopping treat that’s as comforting as it is impressive. Trust me, it’s worth every bite.

Behind the Recipe

This recipe was born out of a love for cozy, nostalgic flavors. Butterscotch always brings me back to rainy days and warm kitchens filled with the scent of bubbling sugar and butter. I wanted to create a cheesecake that captured that warmth, with a smooth filling and a crumble topping that mimics the best part of a crisp. One bite in, and I knew I had something special — rich, layered, and completely satisfying.

Recipe Origin or Trivia

Butterscotch, with roots in 19th-century England, was originally a hard candy made from brown sugar and butter. Over time, it evolved into sauces, puddings, and now, cheesecake. The crumble on top draws inspiration from traditional English crisps, while the cheesecake itself nods to classic New York style. Together, they form a dessert that bridges continents and traditions, all in one luscious slice.

Why You’ll Love Butterscotch Cheesecake with a Buttery Crumble

It’s got everything a dessert lover dreams of: richness, texture, and that golden caramel hue.

Versatile: Perfect for holidays, birthdays, or just because you want something special.

Budget-Friendly: Made with pantry staples and accessible ingredients.

Quick and Easy: No water bath needed — just mix, bake, and chill.

Customizable: Add a swirl of butterscotch sauce, crushed nuts, or chocolate drizzle.

Crowd-Pleasing: Its balance of sweet, creamy, and crunchy makes it a universal favorite.

Make-Ahead Friendly: Best when chilled overnight, making it ideal for prepping ahead.

Great for Leftovers: Stays creamy and fresh for days in the fridge.

Chef’s Pro Tips for Perfect Results

Cheesecake can be intimidating, but these tips will help you master it like a pro:

Use room temperature cream cheese for a silky-smooth batter.
Don’t overmix after adding eggs — it can cause cracking.
Bake low and slow for even cooking and creamy texture.
Cool gradually to prevent sudden temperature shifts (and dreaded cracks).
Make the crumble topping separately and add after chilling for best crunch.

Kitchen Tools You’ll Need

Having the right tools will set you up for cheesecake success:

Springform Pan: Essential for clean release and beautiful presentation.

Mixing Bowls: For preparing crust, filling, and crumble separately.

Electric Mixer: To blend the filling until smooth and creamy.

Spatula: Helps fold and scrape every bit of batter cleanly.

Measuring Cups and Spoons: Precision is key in baking.

Cooling Rack: Allows even cooling after baking.

Ingredients in Butterscotch Cheesecake with a Buttery Crumble

This luscious cheesecake is all about layers — buttery crust, rich filling, and that golden crumble.

Graham Cracker Crumbs: 1 1/2 cups for the crust, giving a classic cheesecake base.
Unsalted Butter: 1/2 cup (melted), used in both the crust and crumble for richness.
Brown Sugar: 1/4 cup in the crust, 1/3 cup in the crumble, and 1/2 cup in the filling for deep caramel flavor.
Cream Cheese: 24 oz (3 blocks, softened), the base of the creamy filling.
Granulated Sugar: 1/4 cup to balance sweetness.
Sour Cream: 1/2 cup for tang and smoothness.
Eggs: 3 large, to bind and enrich the filling.
Vanilla Extract: 1 1/2 teaspoons to round out the butterscotch flavor.
Heavy Cream: 1/4 cup for extra silkiness.
All-Purpose Flour: 2 tablespoons in the crumble for structure.
Rolled Oats: 1/3 cup in the crumble for texture.
Salt: 1/4 teaspoon to balance all that sweetness.

Ingredient Substitutions

Missing an ingredient? No problem. Here’s how to swap smartly:

Graham Cracker Crumbs: Use crushed digestive biscuits or vanilla wafers.
Brown Sugar: Coconut sugar or dark brown sugar.
Sour Cream: Greek yogurt.
Heavy Cream: Whole milk or evaporated milk.
Rolled Oats: Crushed cornflakes or chopped pecans.

Ingredient Spotlight

Brown Sugar: Adds a rich molasses note that’s essential to butterscotch flavor. Light or dark brown sugar both work beautifully.

Cream Cheese: Choose full-fat, high-quality cream cheese for the creamiest texture. Always soften it for smooth blending.

Instructions for Making Butterscotch Cheesecake with a Buttery Crumble

This cheesecake comes together in layers — from crust to filling to topping. Let’s walk through it together.

Preheat Your Equipment:
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.
Combine Ingredients:
Mix graham cracker crumbs, melted butter, and 1/4 cup brown sugar in a bowl. Press into the bottom of the pan to form the crust.
Prepare Your Cooking Vessel:
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add brown sugar, sour cream, vanilla, and heavy cream. Mix until just combined. Add eggs one at a time, mixing on low until incorporated.
Assemble the Dish:
Pour cheesecake filling over the crust. Tap gently to release air bubbles. Bake for 50–60 minutes until center is just set with a slight jiggle.
Cook to Perfection:
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and cool completely at room temp. Chill in the fridge for at least 4 hours, preferably overnight.
Finishing Touches:
While chilling, prepare crumble: mix flour, oats, brown sugar, butter, and salt. Bake on a tray at 350°F (175°C) for 12–15 minutes until golden. Cool completely.
Serve and Enjoy:
Top chilled cheesecake with crumble just before serving. Drizzle with butterscotch sauce if desired. Slice, serve, and swoon.

Texture & Flavor Secrets

This cheesecake is all about balance. The filling is smooth and creamy with deep, caramelly notes from the brown sugar. The graham crust is buttery and firm, while the crumble adds a sweet, crunchy contrast that mimics a crisp topping. Paired with optional butterscotch drizzle, it’s an indulgent, melt-in-your-mouth experience.

Cooking Tips & Tricks

For a flawless dessert experience, keep these tips in mind:

Always use room-temperature ingredients for smooth mixing.
Chill overnight for the best flavor and structure.
Add crumble right before serving to keep it crisp.
Use a hot knife (wiped between slices) for clean cuts.

What to Avoid

Cheesecakes can be sensitive — avoid these pitfalls for best results:

Cold ingredients: Cause lumps in the batter.
Overbaking: Leads to dry texture and cracking.
Skipping cool-down: Can shock the cake and cause sinking or cracks.
Adding crumble too early: It’ll soften in the fridge — wait until serving.

Nutrition Facts

Servings: 12 slices
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes + chill time

Make-Ahead and Storage Tips

This cheesecake is made for prepping ahead. Bake it the day before and chill overnight. Store leftovers covered in the fridge for up to 5 days. The crumble can be made in advance and stored separately in an airtight container. For longer storage, freeze individual slices wrapped in plastic and foil for up to 1 month.

How to Serve Butterscotch Cheesecake with a Buttery Crumble

Serve chilled, with the crumble generously sprinkled on top. Add a drizzle of warm butterscotch sauce and a dollop of whipped cream for an elevated presentation. It pairs beautifully with a cup of dark roast coffee or a creamy chai.

Creative Leftover Transformations

If you somehow have leftovers, here’s how to reinvent them:

Crumble into a cheesecake parfait with berries and cream.
Fold into ice cream for a homemade swirl.
Use slices in a trifle layered with pudding and crushed cookies.
Blend into a cheesecake milkshake.

Additional Tips

Use a parchment circle in the pan base for easy transfer.
Wrap the pan bottom in foil for extra insulation, even without a water bath.
Add chopped toffee bits for crunch.
Serve with fresh berries for a tart contrast.

Make It a Showstopper

Presentation makes it unforgettable. Serve on a cake stand with a caramel drizzle and extra crumble at the base. Add a dusting of powdered sugar and a few shards of butterscotch candy for that wow factor.

Variations to Try

Here are some twists to keep things interesting:

Pecan Crumble: Add chopped pecans to the topping.
Salted Butterscotch: Sprinkle with flaky sea salt before serving.
Chocolate Swirl Cheesecake: Add swirls of melted chocolate to the filling.
Mini Cheesecakes: Bake in muffin tins for personal-sized treats.
Bourbon Butterscotch Cheesecake: Add a splash of vanilla extract and cinnamon for warmth (without alcohol).

FAQ’s

Q1: Do I need a water bath for this cheesecake?

No, this recipe is designed to bake evenly without one.

Q2: Can I make this gluten-free?

Yes, use gluten-free graham crackers and oat flour in the crumble.

Q3: How do I know the cheesecake is done?

It should jiggle slightly in the center but not be soupy.

Q4: Can I skip the crumble?

Yes, but it adds a great textural contrast.

Q5: How long does it need to chill?

At least 4 hours, but overnight is best.

Q6: What’s the best way to store it?

Covered in the fridge or wrapped and frozen in slices.

Q7: Can I use store-bought butterscotch sauce?

Yes! It’s a great finishing touch.

Q8: Can I make this in advance?

Absolutely — it tastes even better the next day.

Q9: What can I serve with it?

Coffee, whipped cream, berries, or a glass of milk.

Q10: Can I double the crumble?

Yes, if you’re like me and want extra for snacking!

Conclusion

Butterscotch Cheesecake with a Buttery Crumble is more than a dessert — it’s a rich, indulgent celebration of comfort and sweetness. With its creamy filling, golden crust, and crunchy topping, it’s the kind of treat that leaves everyone at the table smiling. Whether it’s a holiday, birthday, or just a Tuesday that needs a little joy, this cheesecake delivers every time.