Butterscotch Cheesecake with Salted Caramel Top is pure decadence: it's light, creamy and rich. The crust is crushed graham cracker cookie with a smooth butterscotch pudding and cream cheese layer in the center of the cheesecake. The top layer is melted butterscotch morsels, salt and whipped cream.
This butterscotch cheesecake is so tempting especially with the salted caramel top! The more you look at the surface, the more you want to dunk your fingertip on it. Butterscotch has that delicious molasses taste and is so very moist and smooth. What a great balanced and indulgent dessert!
Where did Butterscotch Cheesecake come from
While butterscotch originated in England, the cheesecake is purely American invention and it has been perfected over many generations and years of baking.
What is butterscotch?
Butterscotch is made from cooked brown sugar and butter. Is it same as toffee? Yes ans no. Toffee has same ingredients but cooked longer. What about caramel? The difference between caramel and butterscotch is the presence of molasses in butterscotch.
Why you'll love it
- Super easy to make and pairs well with coffee, hot chocolate and milk. It's great for all ages and can be eaten for breakfast, brunch or dessert.
- While butterscotch candy is hard and personally I do not want to crush my teeth over it, the butterscotch cheesecake is smooth, soft and no-one will lose a tooth!
Ingredients
- Butterscotch pudding mix: Instant mix
- Butterscotch morsels
- Graham crackers: Use 1 sleeve
- Sugar: Light brown sugar for the crust, powdered sugar for the cheesecake filling
- Cream cheese: To make a cheesecake lways use cream cheese at room temperature
- Butter
- Vanilla extract
- Whipped topping: Store bought and thawed
- Salt
- Whipping cream
How to make butterscotch cheesecake
It's super easy to make the butterscotch cheesecakes in 3 distinct steps with photos and detail instructions provided for each stage of this amazing cheesecake!
The first thing to make is the cheesecake crust. Simply grease a 9-inch spring form pan with shortening or butter. Then add graham crackers and place them in a food processor with the brown sugar. Pulse until the graham crackers become fine crumbs. Slowly pour in the melted butter while the food processor runs at low speed and the crumbs resemble wet sand.
Pour the crumbs into the greased pan, and press them firmly into the bottom and up the sides. Freeze the crust for 15-20 minutes or until firm.
To make the cheesecake filling, mix the cream cheese, powdered sugar, and brown sugar in a large bowl with an electric mixer until smooth. Add the vanilla extract and butterscotch pudding mix, and continue mixing until combined. Fold in the whipped topping until everything is mixed.
Finally let's make Salted Butterscotch Topping! Pour the butterscotch morsels, salt, and heavy whipping cream into a medium, microwave-safe bowl.
Microwave on high in 30-second intervals, stirring between each one until melted and smooth. It took me about 1 minute. Let the butterscotch cool slightly.
Cheesecake Assembly. First things firs, spoon the cheesecake filling over the cold crust, and spread it out evenly.
Pour the melted butterscotch on top, cover the cheesecake with plastic wrap, and chill for at least 6 hours.
When you are ready to serve, run a small thin knife around the edge of the cheesecake, and carefully remove the ring of the pan. Transfer the cheesecake to a plate or cake stand, top with whipped cream, toffee bits, or extra butterscotch morsels. Serve chilled.
Tips on making flawless Butterscotch Cheesecake
- Fresh heavy whipping cream is essential for the velvety consistency of the Just make sure it's at room temperature to avoid curdling.
- Salt! Add salt to balance the sweetness of the cheesecake.
Variations
- Crust: Use gingerbread crunch instead of graham crackers to create an unbelievably sturdy outer edges.
- Cheesecake filling: You can mix butterscotch chips into the batter!
- Topping: Salted butterscotch topping can be replaced with the chocolate one.
More delicious cheesecake recipes
Butterscotch Cheesecake with Salted Caramel Top
Ingredients
Crust
- 6 tablespoon unsalted butter
- 9 graham crackers (1 sleeve)
- 2 tablespoon light brown sugar
Cheesecake Filling
- 24 oz cream cheese room temperature
- ½ cup powdered sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 (3.5-ounce) box instant butterscotch pudding mix
- 8 oz whipped topping thawed
Butterscotch Topping
- 1 cup butterscotch morsels
- ¼ teaspoon salt
- ⅓ cup heavy whipping cream
Instructions
Crust
- Grease a 9-inch spring form pan with shortening or butter. Melt the butter in a small, microwave-safe bowl in 30-second intervals until completely melted. Set aside.
- Break the graham crackers apart and place them in a food processor with the brown sugar. Pulse until the graham crackers become fine crumbs. Slowly pour in the melted butter while the food processor runs at low speed and the crumbs resemble wet sand.
- Pour the crumbs into the greased pan, and press them firmly into the bottom and up the sides. Freeze the crust for 15-20 minutes or until firm.
Cheesecake Filling
- While the crust is in the freezer, mix the cream cheese, powdered sugar, and brown sugar in a large bowl with an electric mixer until smooth.
- Add the vanilla extract and butterscotch pudding mix, and continue mixing until combined.
- Fold in the whipped topping until everything is mixed.
Butterscotch Topping
- Pour the butterscotch morsels, salt, and heavy whipping cream into a medium, microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each one until melted and smooth. It took me about 1 minute. Let the butterscotch cool slightly.
Assembly
- Spoon the cheesecake filling over the cold crust, and spread it out evenly. Pour the melted butterscotch on top, cover the cheesecake with plastic wrap, and chill for at least 6 hours.
- When you are ready to serve, run a small thin knife around the edge of the cheesecake, and carefully remove the ring of the pan. Transfer the cheesecake to a plate or cake stand, top with whipped cream, toffee bits, or extra butterscotch morsels. Serve chilled.
Galina says
I just love the Caramel taste and look - I might make it again before the school year starts for my kids
Olya says
Thank you - and yes it's all about the caramel