Butterscotch Cheesecake Recipe

Name: Butterscotch Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed arnotts milk arrowroot cookie; ¼ cup crushed toasted walnuts; ½ cup butter (melted); 750 g softened cream cheese; 1 cup firmly packed brown sugar; 3 eggs; 1 cup whipped cream; 1 teaspoon vanilla essence; ⅓ cup brown sugar, lightly packed; ⅓ cup cream; 1 teaspoon butter; 1 dash vanilla essence

Servings: persons

1 cup crushed arnotts milk arrowroot cookie
¼ cup crushed toasted walnuts
½ cup butter (melted)
750 g softened cream cheese
1 cup firmly packed brown sugar
3 eggs
1 cup whipped cream
1 teaspoon vanilla essence
⅓ cup brown sugar, lightly packed
⅓ cup cream
1 teaspoon butter
1 dash vanilla essence

1
For the cheesecake crust, mix Arnotts milk cookies, toasted walnuts and butter.
2
Press into base of 9 inch springform pan.
3
Put aside to set.
4
For the filling, beat cheese with an electric mixer until smooth and creamy, gradually adding in the sugar.
5
When well-combined, add in eggs one at a time, beating well after each egg.
6
Add cream and vanilla and beat until smooth.
7
Pour mixture into cookie base and bake at 200C for 10 minutes.
8
Reduce temperature of oven to 180C and bake for another 60 minutes.
9
(If top begins to burn, cover top loosely with foil).
10
To make the topping, melt sugar in cream and butter over the stove and stir until well-blended and smooth.
11
Turn off the fire and add the vanilla essence.
12
Spread generously over cooled cheesecake and refrigerate overnight.
13
Decorate cheesecake as you desire with berries/ nuts/ chocolate swirls.

1674

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup crushed arnotts milk arrowroot cookie, ¼ cup crushed toasted walnuts, ½ cup butter (melted), 750 g softened cream cheese, and more.

Yes, Butterscotch Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions