Creamy Butter Cheesecake with Crumb Topping

Ingredients:

For the Crust:

• 2 cups of crushed graham crackers
• 1/2 cup of melted unsalted butter
• 1/4 cup of white sugar

For the Cheesecake Filling:

• 3 packages (8 oz each) of softened cream cheese
• 1 cup of packed brown sugar
• 3 large eggs
• 1/2 cup of heavy cream
• 1/2 cup of melted butterscotch chips, cooled
• 1 teaspoon of pure vanilla extract

For the Crumb Topping:

• 1/2 cup of all-purpose flour
• 1/2 cup of brown sugar
• 1/4 cup of melted unsalted butter
• 1/2 cup of chopped pecans (optional)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Prepare the crust: Mix together the crushed graham crackers, melted butter, and white sugar. Firmly press this mixture into the base of a springform pan. Bake for about 10 minutes, then set it aside to cool completely.
3. Make the filling: In a bowl, beat the softened cream cheese with the brown sugar until smooth. Add the eggs one at a time, blending well between additions. Mix in the heavy cream, melted butterscotch chips, and vanilla until thoroughly combined.
4. Pour the mixture onto the cooled crust.
5. Create the crumble topping: Stir together the flour, brown sugar, and melted butter until the mixture forms small crumbs. If desired, mix in the chopped pecans.
6. Distribute the crumb topping uniformly across the cheesecake mixture.
7. Bake for 55-60 minutes, or until the center is firm.
8. Let the cheesecake rest on a cooling rack until it’s fully cooled, then chill it in the fridge for at least 4 hours before serving.