Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch sauce
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with 12 liners.
- Combine graham cracker crumbs, 2 tbsp sugar, and melted butter; press 1 tbsp into each liner to form crust.
- Beat cream cheese until smooth; beat in sour cream, 1/2 cup sugar, vanilla, and salt.
- Add eggs one at a time; mix just until combined; fold in butterscotch and cream until smooth.
- Fill cups about 2/3 full; bake 15–18 minutes until set. Cool completely.
- Chill at least 2 hours; drizzle with extra butterscotch before serving.
Notes
- Chill time can be reduced by freezing the cheesecakes for faster setting, but full chilling improves flavor and texture.
- For a stronger butterscotch flavor, swirl a teaspoon of butterscotch sauce into the filling before baking.
- Serve chilled for the best texture and flavor.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Method: Bake and chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190 calories
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 40 mg
