Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup packed light brown sugar
- 1 cup sour cream
- 1 cup butterscotch chips
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup caramel sauce
- Chopped pecans and whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat softened cream cheese and brown sugar until smooth. Add sour cream, butterscotch chips, and vanilla; mix well.
- Pour filling over crust and bake for 50-60 minutes until set. Let cool completely.
- Whip heavy cream until stiff peaks form, then spread over cooled cheesecake.
- Drizzle caramel sauce on top and sprinkle with chopped pecans.
- Refrigerate for at least 4 hours before serving to set.
Notes
- Chill the cheesecake thoroughly for best results.
- Use good-quality butterscotch chips for rich flavor.
- Decorate with additional whipped cream and caramel before serving for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake Topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg