vanilla Cheesecake with Butterscotch Sauce 5
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Vanilla Cheesecake with Butterscotch Sauce

Course Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 2 hours
Total Time 2 hours 7 minutes
Servings 12


  • ***For the crust:
  • 10 graham crackers
  • 5 tablespoon melted butter
  • 2 tablespoon sugar
  • ***For the filling:
  • 2 cups or two 8oz cream cheese
  • ½ cup + 2 tablespoon sugar
  • 2 teaspoon vanilla
  • 2 tablespoon all-purpose flour
  • 4 eggs
  • 1/3 cup milk
  • ***For the butterscotch sauce:
  • 1 cup butterscotch chips
  • 1/3 cup evaporated milk


  • ***For the crust:
  • Preheat oven to 350F/180C. Wrap the outside of the baking pan with aluminum foil, this will prevent water from reaching the cheesecake when is cooked in a water bath.
  • Mix all the ingredients in a blender. Add the crumb mixture to 8” spring-form pan.
  • Press the crumb into the bottom of the pan and the sides. You can use your hand to do this or the bottom of a glass.
  • Bake the crust for 8 minutes, then keep aside to cool completely.
  • ***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 to cool before using. The sauce will thicken when cool.
  • ***The filling:
  • In a bowl, 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 to the cream mixture, mix until just combined. (do not overmix.)
  • Pour the batter into the baking pan. Place the baking pan in a larger pan. Place in the oven and now pour hot water into the large pan. Let the water reach 1/2 of the baking 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 (just a little.) for five seconds then 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 cheesecake on a cooling rack to cool.
  • Refrigerate overnight
  • Run a knife around the edges of the pan and then unbuckle the pan.
  • Drizzle cheesecake with butterscotch sauce.