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Butterscotch Caramel Cheesecake

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!



  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter


  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk


  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.

My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

36 responses »

  1. Oh how I love butterscotch, caramel and cheesecake. This combination sounds amazing! Thanks for posting.

    Hope you have a wonderful Thanksgiving!

  2. The butterscotch flavor, caramel sauce and gingersnap crust all together sounds so good! =)
    Im saving on my Dessert board on Pinterest. =)

  3. petit4chocolatier

    Love butterscotch and this looks magnificent!

  4. This looks heavenly! I am a self-proclaimed chocoholic…but my mouth is watering at caramel! I just may have to try this recipe this week 🙂

  5. I am going to make two of these for the holiday and I noticed that the cake its self does not call for butter or margarine. Is that right?
    Also, I want to make a pumpkin cheesecake as well I was thinking I would use your vanilla cheesecake recipe, omit the vanilla and add pumpkin and a little extra cream to it. How do you think that would turn out? Have you experminted with pumpkin? My entire family loves your recipe and I dont want to dissapoint…:0)

    • Hi Linda! I eliminated the butter from my traditional cheesecake recipe because it just seemed like such a silly little thing to add and I got so many questions about it everytime I posted. It worked just fine. I have been thinking about adding pumpkin to my white chocolate cheesecake…I’m just not sure how it would be consistency-wise. I wonder about making the standard white chocolate cheesecake I use in many recipes with a topping of my pumpkin pie dip- spread it on when the cheesecake is cool and pipe whipped cream on? The ginger snap crust would be yummy with that as well…? Just my thoughts. I have to work on thanksgiving, so I probably won’t be experimenting with pumpkin yet this season. If you try something you like please share!!!!

      • I did it! I made pumpkin cheesecake using your white chocolate recipe. I only used 1 cup of white chocolate chips, one can of pumpkin purée & 3 tsp’s of pumpkin pie spice. I did have to increase the cooking time because an hour wasn’t enough. I topped it with toasted pecans tossed in brown sugar & cinnamon & recomend the ginger snap crust. Your butterscotch cheesecake was a hit as well. My family was happy! Thanks for inspiring me ;0)

  6. Oh wow, all your cheesecakes look amazing… pity i’m on a diet at the moment…sigh… On the plus side I love the way you play with ingredients. Being coeliac I have to do that too to find a way to make ‘regular’ recipes work as gluten free ones.

  7. I so wish we still had Thanksgiving ahead of us.. I’d have loved to have made this recipe for a change! It’s just beautiful, you really are a talented baker! xx

  8. ugh this looks amazing. i can’t get over your recipes!

  9. Do you really have to cook cheesecake in a springpan? Can you use a sheet cake pan and leave it in there?

    • I thought about your question for awhile. Cheesecakes are kind of fussy things- they are hard to experiment with because you have to be so particular with how they bake. You’ll read recipes about how people wrap them in foil and bake them with water baths in the oven. I think a true cheesecake would be very difficult to do in a regular cake pan- that’s not to say you can’t try it- or maybe you can think of a way to modify the ingredients in this recipe to make it a no-bake cheesecake? Get a no-bake mix and add butterscotch? It will take some experimenting. Try googling methods. I’m positive there are people who have done this out there- they might be able to help you with cooking times.

      • Thank you for the response. I have never tried to bake a cheesecake and the main reason is because I don’t have a springcake pan and never saw anyone use one. Just scared I will make a mess. Thanks again.

        • Aww- I wish I could loan you mine! Do you have a friend with one who might let you borrow it?

          • Aww! That’s sweet of you! 🙂 I just really need to know how to use it. I will buy me one but they look complicated. I’m just an accident waiting to happen. That is why they call me “Lucy”. hahaha! Can you tell me how to use it?

            • I can tell you, but you might want to google for some video or pictures– I think everything is so much easier if I can watch it rather than just reading about it.
              A springform pan has 2 parts- the round edge part and the flat bottom part. You place the flat part on a counter and set the round edge part around it. There is a latch on the side, and you flip it closed so that the edge closes down on the bottom and locks it in place. You put your crust and your cheesecake batter in and bake it, and then when it’s out of the oven you run a knife around the edge and then flip that latch back open which releases the sides from the bottom and you lift the side piece straight up and off the cheesecake. Hope that description is helpful and not more confusing!

            • Yes very helpful! Thank you so much for taking your time to instruct me. I can’t wait to try it. (No it wasn’t confusing at all) I want to be just like you when I grow up! hahaha
              Signed: 59 years old! 🙂

            • haha! I’m so excited to hear how your 1st cheesecake goes– you have to let me know! {hug}

            • Got my pan!!! I’ll let you know how it turns out! My son-in-law can’t wait for me to try it. He loves caramel and butterscotch AND cheesecake! :0)

            • Yay!!! I’m really excited to hear how it turns out for you!!!!

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  12. Helloooo!
    This looks AMAZING!
    I really really want to make this cake, but I have a question.
    Do you have to ‘cook’ the sweetened condensed milk first, or do you just use it out of the can? Because sometimes you cook sweetened condensed milk in water, so that it turns out like caramel sauce.
    By the way, I’m from Holland and even me and my friends read your blog 🙂
    Thankyouuuu !

    • Hi!!! Welcome! All of my great grandparents are from Holland, Sweden and Germany. I’ve always wanted to visit all three counties- hopefully someday I will! You don’t need to cook the condensed milk into caramel- you just hear it up with soft caramel candies and butter and get a yummy caramel topping:). Nice to meet you!!

      • Thankyou, so nice to meet you too!
        I really like to read about your grandparents, you should visit Holland one day! The best weed comes from Amsterdam you know. Hahaha no I’m just kidding, but still it’s nice to visit my country.
        Thank you for answering my question. I’m going to make this cake tomorrow (as if we didn’t eat enough with Christmas..) and I’m so curious.
        I hope you had a nice Christmas :))

  13. Hi, I am thinking of using the topping on my mini cheese cakes. I want to make them in advance, so I was wondering if you think the topping would be okay if I make them and freeze it?


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