Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup butterscotch chips
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1/2 cup toasted pecans, chopped
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.
- In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Mix in butterscotch chips.
- Pour filling over crust and bake for 50-55 minutes until set. Cool completely and refrigerate for at least 4 hours.
- Whip heavy cream until stiff peaks form. Spread over chilled cheesecake, drizzle with caramel sauce, and sprinkle with toasted pecans before serving.
Notes
- You can substitute with caramel sauce if butterscotch is unavailable.
- For added crunch, sprinkle extra pecans on top.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Baking, Chilling
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg