Butterscotch Cheesecake


This butterscotch cheesecake is a delicious and decadent treat with a super creamy filling and a Biscoff crust which adds a little hint of spice. Top with a dollop of whipped cream for extra decadence.

Butterscotch Cheesecake
Prep Time:
30 mins
Cook Time:
1 hrs 40 mins
Chill Time:
11 hrs 30 mins
Total Time:
13 hrs 40 mins
1 9-inch cheesecake



  • aluminum foil

  • nonstick cooking spray

  • 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)

  • ¼ cup firmly packed light brown sugar

  • 4 tablespoons salted butter, melted


  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup firmly packed light brown sugar

  • 3 tablespoons all-purpose flour

  • teaspoon kosher salt

  • 4 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 1 cup whole milk, divided

  • 1 cup butterscotch chips

  • 1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)


  • ¾ cup butterscotch chips

  • 3 tablespoons heavy whipping cream

  • ¼ cup chopped toasted pecans


  1. Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.

  2. Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.

  3. Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.

  4. Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.

  5. Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).

  6. Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.

  7. Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.

  8. Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.

  9. Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.

  10. Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

Nutrition Facts (per serving)

663 Calories
40g Fat
66g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 663
% Daily Value *
Total Fat 40g 51%
Saturated Fat 25g 125%
Cholesterol 141mg 47%
Sodium 474mg 21%
Total Carbohydrate 66g 24%
Dietary Fiber 1g 2%
Protein 9g
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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