Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tablespoons light brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup butterscotch syrup
- 1 teaspoon caramel extract (optional)
Instructions
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
- Preheat oven to 325°F (160°C).
- Cream the softened cream cheese until smooth and fluffy using a stand mixer or hand mixer.
- Add granulated sugar gradually, then incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract and caramel extract if using.
- Gently fold in sour cream and butterscotch syrup until combined and smooth.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Bake for 55-60 minutes or until the edges are golden and the center is just set.
- Allow the cheesecake to cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
Notes
- Ensure all ingredients are at room temperature for smoother mixing.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Use gluten-free graham crackers to make the crust gluten-free.
- For best results, use a springform pan for easy removal.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of the cheesecake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
