Ingredients
Method
Prepare the crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add granulated sugar, brown sugar, butterscotch sauce, and vanilla extract. Mix until well combined.
- Add eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream until smooth.
Bake the cheesecake
- Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Serve
- Top with whipped cream and drizzle with butterscotch sauce before serving.
Nutrition
Notes
For best results, allow the cheesecake to chill overnight. You can also add a sprinkle of sea salt on top for an extra flavor contrast.