utterscotch Cheesecake with a Buttery Crumble: A Decadent Dessert Dream

Some desserts don’t just satisfy a craving—they transport you. One bite of this Butterscotch Cheesecake with a Buttery Crumble, and you’re wrapped in the warmth of nostalgia, sweetness, and indulgence. Imagine the richness of classic cheesecake swirled with silky melted butterscotch and topped with a golden, buttery crumble that crunches ever so slightly beneath your fork. This dessert feels like a cozy hug on a cold evening, the kind of treat you bring to a festive holiday gathering—or make just because you deserve something sweet and special.

Inspired by Sunday dinners at my grandmother’s house, where butterscotch pudding was always on the menu, this cheesecake pays homage to that same deep, caramelized flavor but takes it up several notches. It’s modern comfort food at its finest—a perfect dessert centerpiece that’s as beautiful as it is delicious.

Why You’ll Love This Butterscotch Cheesecake

Whether you’re a seasoned baker or just getting comfortable in the kitchen, this butterscotch crumble cheesecake is easy to love—and even easier to make your own. Here’s why this dessert stands out:

Perfect flavor combo: The richness of cheesecake + buttery graham cracker crust + a crumbly streusel topping = flavor harmony.
Butterscotch magic: Butterscotch chips add a luxurious, silky depth that makes this cheesecake feel extra special.
Versatile & crowd-pleasing: Ideal for birthdays, Thanksgiving, or a weekend treat.
Make-ahead friendly: Chill overnight and serve the next day—stress-free hosting at its best.

🧁 Ingredients You’ll Need

Here’s everything you’ll need for the crust, filling, and crumble topping:

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ tsp salt

For the Butterscotch Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup light brown sugar
3 large eggs
1 tsp vanilla extract
1 cup heavy cream
1 cup butterscotch chips, melted

For the Buttery Crumble Topping:

1 cup all-purpose flour
½ cup light brown sugar
½ cup unsalted butter, cold and cubed
¼ tsp salt

👩‍🍳 Step-by-Step Directions

1. Prepare the Crust

Preheat your oven to 325°F (163°C).

In a medium-sized bowl, mix together:

1 ½ cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar
¼ tsp salt

Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the bottom of a flat glass or measuring cup to compact it.
Pro Tip: Chill the crust in the fridge while you make the filling to help it set better during baking.

2. Make the Cheesecake Batter

In a large bowl, beat the softened cream cheese until smooth and lump-free—this should take about 2–3 minutes on medium speed. Room temperature cream cheese is key here to avoid a clumpy batter.

Gradually add 1 cup of light brown sugar, and continue to beat until well incorporated.

Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and heavy cream until your batter is silky and rich.

Now the magic: Gently fold in the melted butterscotch chips. For best results, melt them slowly over a double boiler or in the microwave in 15-second intervals, stirring between each.

3. Pour and Smooth

Pour the cheesecake filling into your prepared crust and smooth the top using a spatula. Tap the pan gently on the counter to remove any air bubbles.

4. Prepare the Crumble Topping

In a separate bowl, combine:

1 cup all-purpose flour
½ cup light brown sugar
¼ tsp salt

Add the cold, cubed butter and cut it into the dry mixture using a pastry cutter, two forks, or your fingers. Stop once the texture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the cheesecake batter.

5. Bake the Cheesecake

Place your springform pan on a baking sheet to catch any butter that may leak during baking. Bake in the preheated oven for 60–70 minutes, or until:

The edges are set and golden
The center is slightly jiggly (it will firm up as it cools)

Do not overbake! A slightly wobbly center is perfect.

6. Cool Gradually

Once baked, turn off the oven and crack the door open slightly. Let the cheesecake sit in the warm oven for 1 hour to cool slowly—this helps prevent cracking.

Afterward, remove the cheesecake from the oven and allow it to cool to room temperature.

7. Chill and Set

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This allows the flavors to develop fully and the texture to set perfectly.

When ready to serve, run a knife around the edges of the springform pan before removing the ring.

Baking Tips for Cheesecake Success

✅ Room Temperature Cream Cheese

This is non-negotiable. Cold cream cheese leads to a lumpy batter and uneven texture.

✅ Don’t Rush the Cooling Process

Cooling slowly prevents surface cracks and helps the cheesecake set evenly from edge to center.

✅ Water Bath Alternative

If you’re a cheesecake purist, consider using a water bath (bain-marie) for ultra-smooth texture. Just wrap the springform pan in foil and set it in a larger pan filled with hot water.

✅ Melt Butterscotch Carefully

Avoid overheating the chips or they’ll seize. Use a double boiler or microwave in short bursts.

Storage & Make-Ahead Tips

To Store:

Keep in the fridge for up to 5 days in an airtight container or tightly covered with plastic wrap.

To Freeze:

Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
Thaw overnight in the fridge before serving.

Make Ahead:

This cheesecake is a perfect make-ahead dessert. Bake it the day before and chill overnight for best texture and flavor.

Serving Suggestions

Elevate your cheesecake experience by pairing it with:

A drizzle of warm butterscotch or caramel sauce
A dollop of fresh whipped cream
A sprinkle of toasted pecans or sea salt flakes
A scoop of vanilla bean ice cream

Serve chilled or let sit out for 10–15 minutes before slicing for a softer texture.

Variations You’ll Want to Try

Butterscotch Chocolate Chip Cheesecake: Fold in ½ cup mini chocolate chips along with the melted butterscotch.
Nutty Crumble: Add crushed pecans or walnuts to the crumble topping for extra texture.
Salted Butterscotch Swirl: Reserve some melted butterscotch and swirl it into the top of the batter before baking.
Gingersnap Crust: Swap the graham crackers for gingersnap cookies for a spicy, festive twist.

Frequently Asked Questions

Can I use store-bought crust?

You can, but homemade offers the best flavor and structure. A store-bought crust may be too shallow for this rich cheesecake filling.

What’s the best way to melt butterscotch chips?

The safest method is using a double boiler. If microwaving, do so in 15-second bursts and stir thoroughly between each round.

Why did my cheesecake crack?

Cracking can happen due to rapid cooling or overbaking. Letting the cheesecake cool slowly in the oven with the door cracked helps prevent this.

Do I need to bake the crumble topping separately?

Nope! It bakes right on top of the cheesecake for a perfect golden crunch.

Nutrition Information

Prep Time: 25 minutes
Cooking Time: 70 minutes
Cooling + Chilling Time: 4+ hours
Total Time: ~5 hours 35 minutes
Calories per slice (1/12): ~480 kcal
Yield: 12 servings

Final Thoughts: Your New Favorite Cheesecake

This Butterscotch Cheesecake with a Buttery Crumble isn’t just another dessert—it’s a conversation starter, a memory-maker, and quite possibly your new favorite cheesecake recipe. The creamy filling, golden topping, and deep butterscotch flavor strike the perfect balance of rich and comforting.

Whether