Jump to Recipe Print RecipeWalking through the kitchen, the sweet, soothing aroma of butterscotch filled the air, talking me down from a long day. That’s when I decided it was time to whip up my favorite dessert: Loaded Butterscotch Cheesecake. This creamy, rich cheesecake is a celebration of flavors, featuring a buttery graham cracker crust and a luscious ganache topping that will have you dreaming of sweet indulgence long after your plate is empty. It’s perfect for gatherings or simply to treat yourself to something special after a hectic week. Not only is it a showstopper that impresses everyone, but it’s also surprisingly easy to make, allowing you to enjoy gourmet dessert vibes right from your home. Curious how to concoct this heavenly treat? Let’s dive right into the recipe! Why is this cheesecake a must-try? Decadence, this Loaded Butterscotch Cheesecake will elevate any dessert table with its rich, creamy filling and buttery crust. Simplicity, despite its indulgent taste, this recipe is easy to follow, making it perfect for beginner bakers and seasoned chefs alike. Versatile, you can swap butterscotch chips for chocolate or experiment with flavored puddings for unique twists. Crowd-pleaser, this dessert is sure to impress your family and friends, turning any gathering into a special occasion. Make-ahead, it’s perfect for prepping in advance, as its flavors only deepen with time—super convenient for busy weeknights! For more cheesecake inspiration, check out Pistachio Cheesecake Brownies or whip up a Strawberry Cheesecake Dump for a fruity variation. Loaded Butterscotch Cheesecake Ingredients • Here’s everything you need to create this creamy, indulgent dessert. For the Crust Graham Cracker Crumbs – Provides structure and a buttery flavor for the crust; feel free to substitute with digestive biscuits for a different taste. Light Brown Sugar – Adds sweetness and depth to both the crust and filling; can be replaced with granulated sugar if you prefer a lighter flavor. Unsalted Butter – Binds the crust ingredients and adds richness; using salted butter can introduce a delightful twist. For the Filling Cream Cheese – The main component for the creamy texture; make sure it’s at room temperature to blend easily. Heavy Whipping Cream – Contributes to a rich and silky filling; a lighter cream or non-dairy version works as a great alternative. Sour Cream – Adds a tanginess and creaminess; consider Greek yogurt for a healthier option. Butterscotch Chips – Imparts the signature butterscotch flavor that elevates the cheesecake; you can swap these with dark chocolate chips for a different flair. Butterscotch Pudding Mix – Enhances both flavor and texture; instant pudding works just as well. Eggs – Provide structure and stability; room temperature eggs yield better results when mixed. For the Topping Additional Butterscotch Chips – Used for decoration, making the dessert visually appealing; do remember to pour some over the ganache for an extra sweet touch. Heavy Cream (for ganache) – Ensures a glossy finish for the topping; be sure to melt it gently to avoid separation. Now that you’re stocked up on all the ingredients for this Loaded Butterscotch Cheesecake, let the sweet adventure begin! Step‑by‑Step Instructions for Loaded Butterscotch Cheesecake Step 1: Prepare the Crust Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted butter until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a greased springform pan, creating an even layer. Bake the crust for 10 minutes or until lightly golden; then remove from the oven and allow it to cool completely. Step 2: Make the Filling In a large mixing bowl, beat the cream cheese until it’s smooth and creamy, about 2 minutes. Gradually add the brown sugar and flour, mixing until fully incorporated. Next, blend in the sour cream and heavy cream, ensuring the mixture is well combined. Melt some butterscotch chips and stir them along with the pudding mix until everything is blended perfectly into your creamy filling for the Loaded Butterscotch Cheesecake. Step 3: Add the Eggs With your mixer on low speed, add the room temperature eggs one at a time to the filling mixture. Mix gently after each addition to avoid overmixing, which keeps your cheesecake light and airy. Scrape down the sides of the bowl as needed to ensure every bit of creamy goodness is well combined. This final addition will provide structure and stability to the Loaded Butterscotch Cheesecake. Step 4: Bake the Cheesecake Wrap the springform pan tightly in aluminum foil to prevent water from seeping in. Place it in a larger baking dish filled with hot water, creating a water bath. Bake at 300°F (148°C) for 1 hour and 35 minutes. Once done, turn off the oven and let the cheesecake sit inside for another hour. Afterward, let it cool at room temperature for 1 hour before removing from the water bath and refrigerating for 5-6 hours or overnight. Step 5: Add the Topping To prepare the ganache, gently melt the remaining butterscotch chips with heavy cream over low heat, stirring until smooth. Once your Loaded Butterscotch Cheesecake has chilled completely, pour the warm ganache over the top, allowing it to flow down the sides. For a decorative touch, sprinkle additional butterscotch chips on top. Chill again for 30 minutes to set the ganache before serving. Make Ahead Options These Loaded Butterscotch Cheesecake can be made ahead of time, making it a perfect choice for busy home cooks! You can prepare the crust and filling up to 24 hours in advance. Simply assemble the crust and filling in your springform pan, then cover tightly with plastic wrap and refrigerate. To maintain the rich, creamy texture, ensure the cheesecake is fully cooled before wrapping. When you’re ready to serve, bake as instructed and allow it to chill to set. The flavors will develop beautifully overnight, ensuring that your dessert is not only convenient but just as delicious! Enjoy the time-saving benefits and impress your guests with this scrumptious treat! Expert Tips for Loaded Butterscotch Cheesecake Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for smoother mixing and better incorporation into the Loaded Butterscotch Cheesecake filling. Water Bath Necessity: Utilizing a water bath during baking is key to preventing cracks in your cheesecake. It creates a gentle baking environment that preserves moisture. Cool Gradually: After baking, let the cheesecake sit in the oven with the door slightly ajar for an hour. This gradual cooling helps reduce the shock and prevents cracking. Topping Timing: Apply the ganache topping only after the cheesecake has completely cooled and set in the fridge. This ensures a beautiful, glossy finish. Slicing Perfection: Use a hot, clean knife to slice your Loaded Butterscotch Cheesecake, wiping it between cuts for clean, professional-looking pieces. Storage Tips for Loaded Butterscotch Cheesecake Fridge: Store any leftover Loaded Butterscotch Cheesecake in the refrigerator for up to 1 week. Make sure it’s tightly wrapped in plastic wrap or placed in an airtight container to preserve its creamy texture. Freezer: If you want to enjoy it later, you can freeze the cheesecake for up to 3 months. Wrap individual slices securely in plastic wrap, then store them in a freezer-safe container. Reheating: For best flavor, let frozen slices thaw in the fridge overnight before enjoying. Avoid reheating in the microwave, as it can compromise the cheesecake’s texture. Serving: Once thawed, you can top it with fresh whipped cream or a drizzle of butterscotch sauce to enhance its deliciousness before serving. What to Serve with Loaded Butterscotch Cheesecake The delightful experience of indulging in a rich dessert is best complemented with thoughtful pairings that enhance each bite. Whipped Cream: A dollop of freshly whipped cream adds a light creaminess, offsetting the cheesecake’s richness beautifully. Try swirling in a hint of vanilla for extra flavor. Chocolate Ganache: Elevate your slice further by drizzling warm chocolate ganache over the cheesecake. The combination of butterscotch and chocolate creates an irresistible sweet contrast. Fresh Berries: Serve with a side of mixed berries like strawberries and blueberries for a burst of freshness and tartness that cuts through the creaminess. Coffee: A steaming cup of freshly brewed coffee pairs perfectly with the sweet notes of butterscotch, enhancing the dessert experience with its robust flavor. Caramel Sauce: A drizzle of homemade caramel or salted caramel sauce on top or alongside the cheesecake intensifies its sweetness, inviting another indulgent layer. Vanilla Ice Cream: Serve a scoop of classic vanilla ice cream beside your cheesecake for a delightful temperature contrast, and watch as it melts slightly into the warm filling! Nut Topping: Chopped pecans or walnuts add a crunchy texture that complements the creamy filling while enhancing the buttery notes of the crust. Bourbon: If you’re in the mood for a drink, consider sipping on a glass of bourbon. The smooth caramel and vanilla notes harmonize beautifully with the cheesecake’s flavors. Lemon Sorbet: For a refreshing palate cleanser, serve a side of lemon sorbet. Its tartness offers a nice balance to the sweet richness of the cheesecake. Chai Tea: The warm spices of chai tea create an aromatic pairing that complements the sweet butterscotch tones, making for a cozy dessert experience. Loaded Butterscotch Cheesecake Variations Feel free to unleash your creativity and customize this delicious recipe to match your taste buds! Dairy-Free: Use coconut cream and dairy-free cream cheese for a delectable non-dairy version. It retains the creamy texture while staying vegan-friendly. Gluten-Free: Substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for a fantastic crust that everyone can enjoy. It adds an extra nutty flavor too! Chocolate Swirl: Incorporate melted chocolate throughout the filling for a marbled effect. This indulgent twist pairs beautifully with butterscotch, creating an irresistible flavor combination. Nutty Crust: Replace graham cracker crumbs with crushed pecans or walnuts for the crust. This adds a delightful crunch and a touch of nuttiness to complement the cheesecake. Fruit Infusion: Mix fresh blueberries or raspberries into the filling for a burst of sweetness and tartness. It balances the rich butterscotch perfectly. Spiced Up: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor that elevates the dessert experience. It’s like a cozy hug in every bite. Butterscotch Sauce: Drizzle homemade butterscotch sauce on top for an extra layer of sweetness. Brilliant for those who want to take this dessert to the next level. If you’re looking for more cheesecake inspiration, dive into these delightful treats like Hawaiian Cheesecake Danish or enjoy a slice of luscious Pistachio Cheesecake Brownies. Customize your dessert adventure and make it uniquely yours! Loaded Butterscotch Cheesecake Recipe FAQs How do I choose ripe ingredients for my Loaded Butterscotch Cheesecake? Absolutely! When selecting your ingredients, ensure that your cream cheese is fresh and at room temperature for easy mixing. Check for butterscotch chips that are shiny and free from any dark spots or signs of moisture. For the eggs, choose large and fresh ones, which will contribute to the cheesecake’s structure. How should I store my Loaded Butterscotch Cheesecake? You can store any leftovers in the refrigerator for up to 1 week. Just be sure to cover it tightly with plastic wrap or transfer it to an airtight container to maintain its luscious creaminess. If you want to keep it longer, freezing is a fabulous option! Can I freeze my Loaded Butterscotch Cheesecake? Very! To freeze, wrap the cheesecake securely in plastic wrap (or wrap individual slices) and then place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer it to the refrigerator the night before to thaw gently. What should I do if my cheesecake cracks during baking? It’s okay! If cracks occur, don’t fret. To prevent future cracking, ensure that you bake your cheesecake in a water bath, which provides a moist environment. Remember to cool it gradually after baking by leaving it in the oven with the door ajar for about an hour. This helps reduce temperature shock that can cause cracks. Is this recipe suitable for people with allergies? Definitely! If you’re accommodating allergies, consider using gluten-free graham cracker crumbs and dairy-free alternatives for the cream cheese and heavy cream. Additionally, always check the labels of your ingredients, especially for butterscotch chips and pudding mix, as they may contain allergens. If you’re unsure, making your own version of butterscotch using safe ingredients might be a delightful twist! Can I use different flavors or substitutions in my Loaded Butterscotch Cheesecake? Absolutely! You can easily switch butterscotch chips for chocolate chips, which offers a lovely twist to the flavor profile. Additionally, using flavored pudding mixes—like vanilla or cheesecake—can create unique variations that are just as delicious. Why not mix it up with flavored extracts, such as almond or hazelnut, to add depth to your cheesecake? Irresistibly Creamy Loaded Butterscotch Cheesecake Delight Indulge in this Loaded Butterscotch Cheesecake, a rich and creamy dessert that combines a buttery crust with sweet butterscotch flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 35 minutes minsCooling Time 6 hours hrsTotal Time 8 hours hrs 5 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups Graham Cracker Crumbs Can substitute with digestive biscuits.0.5 cups Light Brown Sugar Granulated sugar can be used for a lighter flavor.0.5 cups Unsalted Butter Melted.For the Filling16 oz Cream Cheese At room temperature.1 cup Heavy Whipping Cream A lighter cream can be used.1 cup Sour Cream Greek yogurt can be a healthier option.1 cup Butterscotch Chips Can swap with dark chocolate chips.1 pkg Butterscotch Pudding Mix Instant pudding works well.3 large Eggs Room temperature.For the Topping0.5 cup Additional Butterscotch Chips For decoration.0.5 cup Heavy Cream For ganache. Equipment mixing bowlSpringform panBaking DishSpatulaoven Method Step-by-Step InstructionsPreheat your oven to 325°F (163°C). Combine graham cracker crumbs, light brown sugar, and melted butter in a mixing bowl until it resembles wet sand. Press this mixture into the bottom of a greased springform pan and bake for 10 minutes.In a large mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and flour, mixing until incorporated. Blend in sour cream and heavy cream.Melt some butterscotch chips and stir them with the pudding mix into the filling mixture.Add the room temperature eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl as needed.Wrap the springform pan in aluminum foil, place it in a larger baking dish with hot water, and bake at 300°F (148°C) for 1 hour and 35 minutes.Turn off the oven and let the cheesecake sit inside for another hour, then cool at room temperature for another hour before refrigerating for 5-6 hours or overnight.Melt the remaining butterscotch chips with heavy cream over low heat for the ganache. Pour over the cheesecake and sprinkle additional butterscotch chips on top. Chill for 30 minutes to set. Nutrition Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 10IUCalcium: 8mgIron: 5mg NotesEnsure cream cheese and eggs are at room temperature for better mixing. Use a water bath during baking to prevent cracks. Let the cheesecake cool gradually to reduce shock and cracking. Tried this recipe?Let us know how it was!
