Butterscotch cheesecake

    9 hours 30 min

    A delicious baked cheesecake with butterscotch flavoured goodness. Serve with a decent dollop of sweetened cream and a handful of freshly toasted pecan nuts. Perfect for dessert.

    46 people made this

    Makes: 1 23cm round cheesecake

    • 50g butter
    • 85g digestive biscuits, crushed to crumbs
    • 3 tablespoons dark brown soft sugar
    • 40g pecans, chopped
    • 450g cream cheese, softened
    • 275g dark brown soft sugar
    • 3 eggs
    • 1 teaspoon rum flavoured extract
    • 1 teaspoon vanilla extract
    • 4 tablespoons soured cream
    • 40g pecans chopped
    • 350ml soured cream
    • 4 tablespoons dark brown soft sugar
    • 3/4 teaspoon maple flavoured extract
    • 1/2 teaspoon rum flavoured extract

    Prep:25min  ›  Cook:1hr5min  ›  Extra time:8hr chilling  ›  Ready in:9hr30min 

    1. To Make Base: Melt butter in a small saucepan. Stir in biscuit crumbs, 3 tablespoons dark brown soft sugar and 40g pecans. Press into ungreased 23cm springform tin.
    2. To Make Filling: Beat cream cheese and 275g dark brown soft sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavouring, 1 teaspoon vanilla, 4 tablespoons soured cream and 40g pecans. Pour filling into tiin.
    3. Bake at 180 C / Gas 4 for about 55 to 60 minutes, until set. Remove tin to cake rack while you prepare topping.
    4. To Make Topping: Stir together 350ml soured cream, 4 tablespoons dark brown soft sugar, maple flavouring and 1/2 teaspoon rum flavouring. Spread over cheesecake. Return to oven and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.


    If rum flavoured extract cannot be found, substitute in half the amount of dark rum. Maple flavoured extract can be purchased online.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    Next time I'll reduce the rum flavoring by a little because it seemed to slightly overpower the other ingredients. I also left off the sour cream topping. Instead, I drizzled caramel sauce on the cooled cheesecake and decorated it with toasted pecan halves. My family enjoyed it!  -  11 Nov 2002  (Review from Allrecipes US | Canada)


    EVERYONE else LOVED this cheesecake! It was definitely a hit, although not my personal favorite. Also, I do prefer a much thicker crust on a cheesecake than the recipe calls for...so if you like thick crusted cheesecake...you may consider tinkering with the recipe a bit.  -  19 Sep 2002  (Review from Allrecipes US | Canada)


    I can't remember ever tasting a better cheesecake. next time I'll make one for guests and one for me.  -  12 Jan 2002  (Review from Allrecipes US | Canada)