Butterscotch Cheesecake Crumble (Print Version)
# Ingredients:
→ Crust
01 -
½ teaspoon salt
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
04 -
1 ½ cups graham cracker crumbs
→ Cheesecake Filling
05 -
16 oz cream cheese, softened
06 -
½ cup heavy cream
07 -
3 large eggs
08 -
1 cup light brown sugar, packed
09 -
½ cup butterscotch chips, melted
10 -
1 teaspoon vanilla extract
→ Buttery Crumble Topping
11 -
¼ teaspoon salt
12 -
½ cup unsalted butter, cold and cubed
13 -
¾ cup all-purpose flour
14 -
½ cup light brown sugar, packed
# Instructions:
01 -
Heat your oven to 325°F (160°C). Line the base of a springform pan (9-inch) with parchment paper, and lightly coat it with a non-stick spray. Mix the melted butter, crumbs, sugar, and salt in a bowl until it’s all damp. Push the crumble mix firmly into the pan base to create a layer. Bake for 10 minutes. Afterward, let it cool completely.
02 -
Soften the cream cheese in a big mixing bowl, then whip it with the brown sugar until fluffy. Drop in the eggs one by one, stirring in between. Add vanilla, then pour in the heavy cream—mix it gently to combine. Carefully stir in the warm butterscotch. Pour this filling onto the cooled base, leveling the top.
03 -
Whisk the salt, flour, and brown sugar together in a bowl. Add the cubed, cold butter. Use your hands or a cutter tool to blend until it’s crumbly. Spread this mix over the cheesecake layer as evenly as you can.
04 -
Set the springform pan on a tray to catch spills, and bake for 50-60 minutes. The center should be stable, and the topping should have turned golden. Prop the oven door open and let the cheesecake cool inside for an hour. Once it’s room temp, transfer it to the fridge and chill for at least 4 hours—or better yet, overnight.
05 -
Once it’s fully chilled, pop the cheesecake out of the pan, set it on a pretty serving plate, and slice it up. Enjoy every buttery and creamy bite!