Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup butterscotch chips
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Optional substitution: Use Greek yogurt instead of sour cream for a tangier, protein-packed twist
- Optional substitution: Swap butterscotch chips with caramel chips if you want a slightly deeper caramel flavor
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan or line it with parchment paper for easy removal.
- In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy—about 3 to 4 minutes. This step reminds me of my grandma’s advice: “Beat it well, Emma, so no lumps sneak in.”
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, beating until just combined.
- In a small saucepan over low heat, melt the butter. Once melted, stir in the brown sugar, cinnamon, flour, and salt until smooth and thickened slightly—about 3 minutes. This butterscotch cinnamon mixture is the heart of the swirl and smells like autumn in a pot.
- Remove the saucepan from heat and fold in the butterscotch chips until they start to melt into the warm mixture, creating a luscious sauce.
- Pour half of the cream cheese batter into the prepared pan. Dollop half of the butterscotch cinnamon mixture over the batter. Repeat with the remaining cream cheese batter and butterscotch mixture.
- Using a butter knife or skewer, gently swirl the two mixtures together to create a marbled effect. Don’t overmix—you want visible swirls that make every slice a work of art.
- Bake for 50 to 60 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. I always peek through the oven door around the 50-minute mark, just like my mom used to do, to avoid overbaking.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually—this helps prevent cracks.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International