This classic vanilla cheesecake is rich and creamy, with a buttery graham cracker crust that complements the velvety texture. What makes it heavenly, though, is the smooth butterscotch sauce. Drizzled generously over each slice, it adds a burst of caramelized flavor. You'll make the butterscotch sauce with only two ingredients!
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Vanilla Cheesecake
In this post, I will share some tips to make your cheesecake rise nicely, have no cracks, and the crust will not only taste good but will hold better.
In this Vanilla Cheesecake recipe, I kept the sweetness balanced in both the crust and the filling; also you will be making a homemade butterscotch sauce that tastes delicious when you serve it warm or cold.
Unlike what many think, baking cheesecake is easier than baking a cake. It comes together faster with real simple and available ingredients. Other mouth-watering cheesecakes you must try are pumpkin cheesecake and Burnt cheesecake, also so known as Basque cheesecake, and it is an interesting dessert to make.
Why You’ll Love Vanilla Cheesecake
- Long-Lasting Freshness: Vanilla cheesecake has a longer shelf life than other desserts, so you can enjoy it for days without sacrificing quality.
- Creamy Texture: Vanilla cheesecake has a smooth and velvety texture that's incredibly satisfying, making it one of the most luxurious desserts.
- Looks elegant: This Cheesecake looks good after drizzling it with butterscotch sauce and toasted walnuts.
- Versatile Flavor: Vanilla flavor pairs well with different toppings, from fruits to chocolate sauce, to caramel sauce and whipped cream.
Ingredients
You will find the list of ingredients and details in the recipe card below.
For the Vanilla Cheesecake Filling
- Cream cheese - There are different types of cream cheese in the market, but when making cheesecake make sure you get the one with more fat to hold better. Do not use whipped cream cheese. It has more moisture and won't work in this recipe.
- Eggs - Use large eggs at room temperature, it will help the vanilla cheesecake come out light and creamy.
- Vanilla - Use the best quality vanilla extract to add an amazing flavor to this cheesecake recipe.
- All-purpose flour: The flour, along with the eggs and milk, will give this dessert body and prevent it from collapsing while baking.
- Milk - I have actually skipped the sour cream and replaced it with milk, for a lighter texture.
For the Butterscotch sauce recipe
- Butterscotch chips - Use the one for baking, it tastes better. I have used it in making my Butterscotch Chip Cookies.
- Evaporated milk - Don't go for low-fat or skim; we need full-fat evaporated milk, which has more fat, making the sauce richer and silky smooth.
How To Make Vanilla Cheesecake
The steps below are a summary for making the vanilla cheesecake filling, for the crust and butterscotch sauce, please refer to the recipe card. I didn't mention it here, since making the crust and sauce hardly take two or three steps.
Step 1
In a large bowl, beat the cream cheese until fluffy. Add the sugar, milk, vanilla, and flour, and beat until the sugar dissolves.
Step 2
Lightly beat the eggs. Add to the cream cheese mixture, and mix until combined.
Step 3
Pour the batter into the baking pan over the crust. Place the baking pan over a water bath. Bake for 1 hour and ten minutes.
Step 4
Turn off the oven. Open the oven door (just a little.) for five seconds then shut it and let the cheesecake continue cooking for 50 minutes.
Step 5
Remove the aluminum foil and place the vanilla cheesecake on a cooling rack. Refrigerate overnight
Tips for Crack Free Vanilla Cheesecake
- To prevent the crust from crumbling while slicing, pre-bake the crust for 8 minutes. When it cools complelty pour the cheesecake batter, this will help the crust to hold the filling better too.
- The key to crack free and perfectly risen cheesecake is to bring all ingredients to room temperature before mixing. It makes a lot of difference and I am saying this from experience if you beat the cream cheese while cold, it will have lumps.
- The other contributing factor to forming cracks in cheesecakes is over beating the eggs. Always beat the eggs lightly without adding air into it.
- Do not open the oven door while baking the cheesecake. The first 70 minutes are crucial. Use the oven light to see the progress of the baking but never open the door.
- After the 70 minutes are over, open the oven door ajar to allow some heat to depart the oven, but just for 5 seconds. Shut the oven door gently and let the cheesecake continue baking for another 50 minutes while the oven is off. The gradual decrease in temperature will help in thoroughly cook the cheesecake and will prevent it from having crack or sinking.
Frequently Asked Questions
Yes, when you measure the powdered sugar, scoop and add it to your measuring cup and then level it.
When the edges are golden and the center has a slight wobble to it.
Yes, but not more than ¾ a cup, so you can enjoy the flavor of the vanilla and the creamy texture.
It is best to let it chill in the fridge for 2 to 3 hours before slicing it. Chilling the cheesecake will enhance its flavor and will give you a clean slice.
Variations
- Different crust: Instead Graham crackers, use chocolate cookies, or gingersnap cookies as a crust.
- Add nuts to the crust: You can add toasted and crushed pecans, almond, or pistachios to the crust mixture.
- Chocolate chips: This is a forgiving recipe for vanilla cheesecake, so if you love chocolate add some chocolate chips in the batter.
Storing
If you wish to store the cheesecake be it in the fridge or freezer, please make sure to store it separetly from the butterscotch sauce.
Store the cheesecake in the fridge. Cut it into slices and wrap each slice with plastic wrap, then place the slices in a container and refrigerate for up to a week.
To freeze the vanilla cheesecake, follow the same steps as when refrigerating it, and it will be good to consume for upto 5 months.
To thaw the cheesecake, place it in the fridge overnight.
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📖 Recipe
Vanilla Cheesecake with Butterscotch Sauce
Ingredients
For The Crust
- 10 graham crackers
- 5 tablespoon unsalted melted butter
- 2 tablespoon sugar
Vanilla Cheesecake Filling
- 2 cups or 16 oz cream cheese
- ½ cup + 2 tablespoon sugar
- 2 teaspoon vanilla extract
- 2 tablespoon all-purpose flour
- 4 large eggs
- ⅓ cup milk
For The Butterscotch Sauce
- 1 cup butterscotch chips
- ⅓ cup evaporated milk
Instructions
To Make The Crust
- Preheat the oven to 350F/180C.
- Wrap the outside of 9" springform pan (if you are using one) with aluminum foil, to prevent the water from reaching the cheesecake when in the water bath.
- In a medium bowl, mix the crust ingredients until well combined.
- Add the crumbs to the prepared pan. Press the crumbs intothe bottom and up the sides of the pan to form an even layer.
- Bake the crust for 8 minutes, then keep it a side to cool completely.
To Make The Butterscotch Sauce
- Heat the evaporated milk (do not let it boil.) turn off heat and then add the butterscotch chips. Cover for five minutes, then stir it until you get a smooth texture.
- Allow the sauce to cool before using it. The sauce will thicken when cool.
To Make The Vanilla Filling
- In a bowl, or a stand mixer, add the cream cheese and beat until fluffy, add the sugar, milk, vanilla, flour, and beat until the sugar dissolves.
- Lightly beat the eggs then add them to the cream cheese mixture, mix until just combined. (do not overmix.)
- Pour the batter into the baking pan and over the prepared crust. Place the baking pan in a larger pan. Pour boiling water carefully into the large pan. Let the water reach halfway up the sides of the cheesecake pan.
- Bake for 1 hour and ten minutes. Do not open the oven door during that time.
- Turn off the oven. Open the oven door ajar for five seconds then sloely shut it and let the cheesecake continue cooking through the remaining heat in the oven for 50 minutes.
- Remove the aluminum foil and place the vanilla cheesecake on a cooling rack to cool. Refrigerate overnight or 8 hours.
- Run a knife around the edges of the pan and then unbuckle the pan.
- Drizzle cheesecake with butterscotch sauce before serving. You can sprinkle nuts if you wish.
Notes
- Ingredients should be at roomtempreature to help the batter mix ptoperly.
- Light beat the eggs before adding to batter to avoid incorporating air in it.
- Preheat the oven 30 minues before baking.
- Cover the bottom and sides of a springform pan with aluminum foil before adding the crust layer.
- Add boiling water in the larger pan to make a water bath, cold water will increase the baking time.
- More detailed tips and storing method in the post.
Angie@Angie's Recipes
Muna, that's one perfectly baked cheesecake. The nuts (walnuts?) atop makes a lovely garnish too.
munatycooking
Angie, I wish you were here so we both can enjoy this cheesecake and chat for a while, it was a real delicious and light cheesecake 🙂
Nagi@RecipeTinEats
Thanks for the tips, Muna! I love how you added milk instead of sour cream to give it a lighter texture and flavour. And the nuts on top make me crazy. It's really delish!
munatycooking
It was a light and scrumptious Cheesecake Nagi! Homemade is always better since you can change it according to how you like 🙂
David @ Spiced
Good tips on cheesecake baking, Muna! I love cheesecake, and in fact it's probably one of my all-time favorite desserts. This butterscotch sauce on this one sounds amazing, and I wish I had a nice big slice in front of me right now! Yum!
munatycooking
Whoever invented cheesecake recipe is genius and got us all hooked 😀