Butterscotch Cheesecake with Butterscotch Sauce

This Butterscotch Cheesecake is a true indulgence. A buttery biscuit base supports a silky, rich cream cheese filling infused with homemade butterscotch, while the topping is crowned with whipped cream, drizzled sauce, sprinkles, and toffees. The presentation is both elegant and tempting — just like in the picture.

Why You’ll Love This Recipe

1. Visually stunning — multi-layered with glossy sauce and decorative finish.
2. Rich flavor complexity — classic cheesecake combined with homemade butterscotch.
3. Make-ahead friendly — chill time develops depth and is perfect for dinner parties.
4. Customizable — adjust toppings or sauce intensity to your taste.

Ingredients

Butterscotch Sauce
115 g unsalted butter
100 g dark brown sugar
125 ml double cream
Pinch of sea salt
1 tsp vanilla extract

Biscuit Base
300 g digestives / Biscoff biscuits
150 g unsalted butter (melted)

Cheesecake Filling
500 g full-fat cream cheese
100 g icing sugar
1 tsp vanilla extract
150 g butterscotch sauce (recipe above)
300 ml double cream

Decoration
150 ml double cream
2 tbsp icing sugar
Butterscotch sauce
Sprinkles
Toffee sweets

Grams – Ounces
(You may add ounce equivalents if preferred.)

Directions

Here is a full, step-by-step method to recreate the cheesecake exactly as shown:

1. Prepare the butterscotch sauce
   a. In a medium saucepan over medium heat, melt 115 g unsalted butter.
   b. Stir in 100 g dark brown sugar and let it dissolve while mixing, gently bringing to a simmer.
   c. Slowly stir in 125 ml double cream, continuing to heat gently until the mixture is smooth and slightly thickened.
   d. Add a pinch of sea salt and 1 tsp vanilla extract.
   e. Remove from heat and allow to cool to room temperature (the sauce will thicken further as it cools).
2. Make the biscuit base
   a. Crush 300 g digestives or Biscoff biscuits finely (in a food processor or by crushing in a bag).
   b. Combine the crushed biscuits with 150 g melted unsalted butter, mixing thoroughly until well combined and the mixture holds together when pressed.
   c. Press this mixture evenly and firmly into the base of a springform pan (approx. 8–9 inch / 20–23 cm) lined with parchment or greased bottom. Use the flat base of a glass to compress the crumbs.
   d. Chill in the refrigerator while preparing the filling (this helps firm the base).
3. Prepare the cheesecake filling
   a. In a large mixing bowl, beat 500 g full-fat cream cheese until smooth and creamy, avoiding lumps.
   b. Add 100 g icing sugar and 1 tsp vanilla extract, continuing to beat until fully combined and smooth.
   c. Stir in 150 g of the cooled butterscotch sauce (reserve some sauce for topping).
   d. In a separate bowl, whip 300 ml double cream until soft peaks form.
   e. Gently fold the whipped cream into the cream cheese / butterscotch mixture in two or three additions, until the mixture is uniform and light — avoid overfolding to retain air.
4. Assemble & chill
   a. Pour the cheesecake filling over the chilled biscuit base in the springform pan, smoothing the top with a spatula.
   b. Tap gently on the countertop to release any trapped air bubbles.
   c. Cover the cake loosely (e.g. with cling film) and refrigerate for at least 6 hours, preferably overnight, until fully set.
5. Decoration & finishing touches
   a. Before serving, whip 150 ml double cream with 2 tbsp icing sugar until firm peaks form.
   b. Pipe or spread the whipped cream decoratively over the top of the cheesecake.
   c. Drizzle reserved butterscotch sauce over the whipped cream in a decorative pattern.
   d. Add sprinkles and toffee sweets over the top as shown in the picture.
   e. If desired, drizzle a bit more sauce just before serving for extra gloss.
6. Release & slice
   a. Carefully run a thin knife around the edge between the cake and springform side to loosen.
   b. Unclasp the springform and remove the side.
   c. For clean slices, wipe the knife between cuts.
   d. Serve chilled.

Pro Tips and Variations

• Cool sauce fully: Let the butterscotch sauce cool completely before mixing into cheesecake, or it may thin the filling.
• Stronger sauce flavor: Use extra pinch of salt or darker sugar for deeper caramel notes.
• Different biscuits: Use graham crackers, speculoos, or oat cookies as the base.
• Vegan / dairy-free: Use plant-based cream cheese, coconut cream, and vegan butter substitute (adjust consistency).
• Layered look: Swirl extra butterscotch into the top layer before chilling for marbled effect.
• More texture: Add chopped toffee or crushed biscuits into the filling for crunch.

Serving Suggestions

• Serve straight from refrigerator, with extra butterscotch sauce on the side.
• Garnish slices with extra toffee bits, chocolate shavings, or a dusting of cocoa.
• Pair with fresh berries or salted caramel ice cream.
• Serve in small slices: it’s rich, so a little goes a long way.

Storage / Reheating

• Storage: Keep in refrigerator, covered with cake dome or cling film. It stays good for 3–4 days.
• Freezing: You may freeze (without whipped topping) for up to 1 month. Thaw overnight in fridge before decorating.
• Avoid reheating: This cheesecake is best served cold — reheating can break the texture.

FAQs

My cheesecake isn’t fully set after chilling.
A: Chill longer (overnight or more). Ensure your cream cheese was cold and whipped cream wasn’t overwhipped.

Can I bake this cheesecake instead?
A: This is a no-bake style recipe; baking may alter texture and butterscotch behavior.

Why did my sauce turn gritty?
A: Overheating sugar can crystallize. Stir gently and avoid boiling aggressively.

Can I reduce sugar?
A: You may reduce icing sugar slightly, but it may affect structure and sweetness balance.

Conclusion

This Butterscotch Cheesecake presents a gorgeous, elevated dessert that delights on both appearance and taste. The crisp base, creamy filling, and richly flavored sauce make it a standout. With a bit of planning and chilling time, it becomes a centerpiece you’ll be proud to serve. Enjoy every silky, sweet bite!

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