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Creamy Butterscotch Cheesecake with a Buttery Crumble Recipe
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then set aside to cool.
2. **Prepare the Cheesecake Filling:**
- In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Slowly mix in the heavy cream until fully incorporated, then add the melted butterscotch chips, mixing until smooth.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
