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Butterscotch Cheesecake with Chocolate Drizzle


4 hours
Skill Level
1 cheesecake

HERSHEY'S Butterscotch Chips pack a sweet and salty flavor punch in this cheesecake recipe. The chips melt into a smooth filling that pairs perfectly with a graham cracker crumb crust. Top it all with homemade chocolate sauce for a dessert to remember.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour
Cool Time
2 hours 30 minutes


  • 3 packages
    cream cheese (8-oz. each) , softened
  • 1/2 cup
  • 2 Tbsps
    all-purpose flour
  • 1 3/4 cups
    HERSHEY'S Butterscotch Chips (11-oz. pkg.)
  • 2 Tbsps
  • 4


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Wire Rack Wire Rack
Springfoam Pan 9-Inch Springfoam Pan

Prepare Graham Cracker Crust. Increase oven temperature to 350°F.


Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.


Blend butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.


Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.


Prepare Chocolate Drizzle; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake.

Graham Cracker Crust: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.

Chocolate Drizzle: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Additional questions?