1. Prepare the Crust:
- Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it down evenly.
- Chill: Place the crust in the refrigerator while you prepare the filling.
2. Make the Butterscotch Filling:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the butterscotch chips. Stir until the chips are completely melted and the mixture is smooth. Let it cool slightly.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Sour Cream: Gradually add the granulated sugar and beat until combined. Mix in the sour cream.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate Flour and Vanilla: Mix in the vanilla extract and flour until just combined.
- Combine with Butterscotch: Gradually fold the cooled butterscotch mixture into the cream cheese mixture until well incorporated.
3. Bake the Cheesecake:
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Cook: Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Chill: Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, until fully set.
4. Prepare the Buttery Crumble Topping:
- Mix Crumble: In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Cut in Butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Bake Topping: Spread the crumble mixture evenly on a baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown and crisp. Let it cool completely.
5. Assemble and Serve:
- Add Topping: Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter. Sprinkle the buttery crumble topping evenly over the top of the cheesecake.
- Serve: Slice and serve chilled. Enjoy the creamy butterscotch filling with the crunchy crumble topping!
Tips for Perfection:
- Soft Cream Cheese: Ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling Time: Allow plenty of time for the cheesecake to chill and set properly. Overnight chilling is best.
- Avoid Cracking: To avoid cracks in the cheesecake, make sure not to overmix the batter and keep the oven door slightly ajar while cooling.
Variations:
- Chocolate Drizzle: Drizzle melted chocolate over the crumble topping for an extra touch of indulgence.
- Nutty Crumble: Add chopped nuts (such as pecans or walnuts) to the crumble mixture for added texture and flavor.
This Creamy Butterscotch Cheesecake with a Buttery Crumble Topping is a decadent and festive dessert that will impress your guests and satisfy your sweet tooth. Enjoy every creamy, crunchy bite!