Rate this recipe

Butterscotch cheesecake

Butterscotch Cheesecake with White Choc & Macadamia Nut Brittle


Butterscotch elevates this tasty cheesecake to a mouthwatering masterpiece.

  • Serves: 8-10 |
    8-10 servings
  • Rating:

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 1:15 hours
Crush Mag Online Crush Mag Online

Biscuit Crust

2 x 200 g packets plain Digestive biscuits
150 g butter, melted


900 g full-fat cream cheese, room temperature
3 large eggs
200 g castor sugar
20 g flour
250 g crème frâiche (cultured cream)
1 tsp (5 ml) vanilla extract

Butterscotch Sauce

60 g butter
150 g brown treacle sugar 
¾ C (180 ml) pouring cream
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) salt


100 g good quality white chocolate
50 g macadamia nuts, chopped and roasted until golden brown

Biscuit Crust

Preheat the oven to 180 ºC.

Blitz the biscuits in a food processor to form fine crumbs and then add in the melted butter. Mix to combine.

Grease and line a 20 cm round springform tin with baking paper.

Tip the biscuit crumb into the springform tin and evenly press in down. Push the biscuit mixture all the way up the sides and press in firmly. Place into the oven and bake for 10 minutes.  Remove and allow to cool.

Butterscotch Sauce

Melt the butter in a saucepan. Whisk in the brown sugar, add the cream and mix to combine. Let the mixture bubble and thicken for 5 minutes without stirring.

Remove from the heat and whisk in the vanilla extract and salt. Allow it to cool.


Place the cream cheese, eggs, sugar, flour, crème frâiche and vanilla extract in a bowl and blend together well.

Pour a 1/3 of the cheesecake mixture over the baked base and then drizzle approximately 3 tablespoons of the butterscotch sauce over the cheesecake mixture.

Top up with another 1/3 of cheesecake mixture and then another 3 tablespoons of butterscotch sauce. End with a final topping of the rest of the cheesecake mixture.

Bake for 15 minutes at 180 ºC, then turn the oven down to 140 ºC and bake for a further 50 minutes.

Then, turn the oven off and allow the cheesecake to cool in the oven. If you have the time, you can do this in the evening and leave it in the oven overnight until the next morning. Refrigerate it for at least 1 ½ hours before you take it out of the tin.


Melt the white chocolate and spread onto a sheet of baking paper about 3mm thick, sprinkle with the chopped roasted macadamia nuts and allow it to harden. Roughly chop the brittle.

To serve, drizzle the butterscotch sauce over the top of the cheesecake and top with the macadamia chocolate brittle.