Instructions
Step 1
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2
In a large bowl, beat the cream cheese until smooth. Add brown sugar and mix until fluffy. Blend in melted butterscotch chips.
Step 3
Add eggs one at a time, mixing well after each addition. Then add sour cream, vanilla extract, and salt. Mix until just combined.
Step 4
Pour the cheesecake batter over the cooled crust. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Step 5
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. Then chill in the refrigerator for at least 4 hours or overnight.
Step 6
Before serving, pour salted caramel sauce over the top. Garnish with whipped cream and butterscotch chips. Drizzle with extra caramel if desired.
Storage Information
Store cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months—just wrap tightly and thaw in the fridge before serving.
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