Description
This Butterscotch Cheesecake with a Buttery Crumble is a rich, creamy dessert topped with a golden, buttery oat topping — combining the elegance of cheesecake with the cozy charm of a crisp.
Ingredients
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter: 1/2 cup (melted)
- Brown Sugar: 1/4 cup (crust), 1/3 cup (crumble), 1/2 cup (filling)
- Cream Cheese: 24 oz (3 blocks, softened)
- Granulated Sugar: 1/4 cup
- Sour Cream: 1/2 cup
- Eggs: 3 large
- Vanilla Extract: 1 1/2 teaspoons
- Heavy Cream: 1/4 cup
- All-Purpose Flour: 2 tablespoons (crumble)
- Rolled Oats: 1/3 cup (crumble)
- Salt: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
- Combine Ingredients: Mix graham crumbs, melted butter, and brown sugar. Press into pan for crust.
- Prepare Your Cooking Vessel: Beat cream cheese and granulated sugar until smooth. Add brown sugar, sour cream, vanilla, and heavy cream. Mix. Add eggs one at a time on low speed.
- Assemble the Dish: Pour filling over crust. Tap to release air bubbles.
- Cook to Perfection: Bake 50–60 minutes until center is just set. Cool gradually, then chill 4+ hours.
- Finishing Touches: Mix crumble ingredients. Bake at 350°F (175°C) for 12–15 minutes. Cool.
- Serve and Enjoy: Top cheesecake with crumble before serving. Optional: drizzle with butterscotch sauce.
Notes
- Use room-temperature ingredients for a smooth batter.
- Don’t overmix once eggs are added to avoid cracks.
- Chill overnight for best flavor and structure.
- Add crumble just before serving to maintain crunch.