Loaded Butterscotch Cheesecake Recipe

This Loaded Butterscotch Cheesecake is pure dessert magic: silky butterscotch cheesecake with a crumbly graham cracker crust, draped in a luscious butterscotch ganache, then studded with even more butterscotch chips for good measure. Each bite teeters on the edge of creamy and decadent, with butterscotch flavor layered from top to bottom—it’s the show-stopping centerpiece that will win over every cheesecake lover at your table!

Ingredients You’ll Need

Every ingredient in this recipe was picked for the role it plays in the finished cheesecake. From the toasty graham cracker crust to the velvety filling and dreamy topping, each element comes together for a Loaded Butterscotch Cheesecake that’s truly irresistible.

• Graham cracker crumbs: These create the crunchy, toasty base that brings familiar comfort and delightful texture.
• Light brown sugar: Adds warmth and a caramel-like depth to both the crust and the creamy filling.
• Unsalted butter: Binds the crust and adds richness throughout the layers.
• Cream cheese: The creamy heart of this cheesecake—choose full-fat, and make sure it’s at room temperature for a silky-smooth batter.
• All-purpose flour: Just a touch helps firm up the filling and prevent cracks or weeping.
• Vanilla extract: Balances the sweetness of butterscotch and adds a cozy, aromatic background.
• Sour cream: Its tang keeps the filling from becoming too sweet, delivering that signature cheesecake flavor.
• Heavy whipping cream: Adds incredible lightness and richness, both inside and as part of the ganache topping.
• Butterscotch chips: The star ingredient! Melted into the base, added to the topping, and sprinkled on top for bursts of butterscotch in every bite.
• Dry butterscotch pudding mix: Intensifies the flavor and makes the filling ultra-creamy.
• Large eggs: Gently set the cheesecake, ensuring a smooth, lush consistency.
• Additional butterscotch chips (for decorating): Scatter these on top for added texture, color, and that final butterscotch flourish.

How to Make Loaded Butterscotch Cheesecake

Step 1: Prepare the Crust

Start by creating a crave-worthy foundation for your Loaded Butterscotch Cheesecake. Combine the graham cracker crumbs, light brown sugar, and melted butter in a bowl, mixing until everything’s moistened and clumpy. Press firmly into the bottom and up the sides of your parchment-lined springform pan—the edges should be tall enough to cradle all that luscious filling.

Step 2: Bake and Prep the Pan

Preheat your oven to 325°F (163°C), then bake the crust for 8 to 10 minutes so it’s set and golden. As the crust cools, wrap the outside of your springform pan in aluminum foil. This extra step is key for the water bath, which keeps the cheesecake creamy and crack-free. Set aside while you get to the good stuff—the filling!

Step 3: Make the Filling

Drop the oven temperature to 300°F (148°C). In a big mixing bowl, blend cream cheese, light brown sugar, and flour until it’s beautifully smooth and lump-free. Beat in the vanilla and sour cream. Pause and revel in how velvety things are looking already!

Step 4: Add Butterscotch Magic

In a separate bowl, combine heavy whipping cream with butterscotch chips and heat in short intervals in the microwave, stirring as you go until silky. Pour this molten butterscotch liquid into your batter in two parts, mixing well and scraping down the bowl each time so every bit is infused with sweet butterscotch flavor.

Step 5: Finish the Batter

Add the dry butterscotch pudding mix to your cheesecake filling, and mix just until combined. Now, add the eggs one at a time, blending on low speed and scraping the bowl after each addition. This gentle mixing creates that dreamy cheesecake texture—ultra-smooth, but not heavy.

Step 6: Assemble and Bake

Pour your butterscotch-loaded filling into the cooled crust. Snuggle the springform pan inside a larger pan and build your water bath: pour in enough warm water to come halfway up the sides. Bake for 1 hour and 30–35 minutes, until the center is mostly set but still has a little wobble—trust the process!

Step 7: Cool Gradually

After baking, turn off the oven and let the Loaded Butterscotch Cheesecake chill in the closed oven for 30 minutes. Then, crack the oven door and rest it for another 10 minutes. This gentle cooling makes a big difference, preventing surface cracks and helping the texture set up just right.

Step 8: Chill Completely

Remove the pan from the water bath and let the cheesecake reach room temperature on a rack. Then, refrigerate until completely cold—at least 5–6 hours or overnight. Don’t rush this step! The flavors intensify and the texture becomes absolutely dreamy.

Step 9: Add the Butterscotch Topping

When your cheesecake is thoroughly chilled, remove it from the springform pan and set it onto your prettiest serving plate. For the ganache, heat heavy cream just to boiling and pour it over butterscotch chips in a bowl. Wait a couple of minutes, then whisk smooth. Allow the ganache to thicken slightly, pour over the cheesecake, and spread it evenly across the top.

Step 10: Finishing Touches

Sprinkle the top with a generous handful of butterscotch chips for texture, crunch, and gold-toned beauty. Return the cheesecake to the fridge in a cake carrier or well-covered until you’re ready to serve. Trust me, every slice will disappear in record time!

How to Serve Loaded Butterscotch Cheesecake

Garnishes

Dressing up your Loaded Butterscotch Cheesecake is half the fun. Try a twirl of whipped cream along the edges, a handful of extra butterscotch chips scattered on top, or a drizzle of salted caramel for a luxe finish. Edible gold flakes are fabulous for special occasions, hinting at the golden flavor inside!

Side Dishes

This cheesecake is so rich and decadent that simple sides work best. Serve with fresh strawberries or blueberries for a bright, tangy contrast, or offer a strong cup of espresso alongside to balance that irresistible sweetness. A scoop of vanilla ice cream is always a welcome pairing for those who want to double up on indulgence!

Creative Ways to Present

Loaded Butterscotch Cheesecake looks so impressive on its own, but you can make your dessert table extra special by slicing it into bars for a chic buffet display. Mini individual cheesecakes (use a muffin tin!) are adorable for parties, or turn the whole thing into a trifle with layers of whipped cream and crushed cookies. Don’t be afraid to play—this cheesecake loves the spotlight in any form!

Make Ahead and Storage

Storing Leftovers

To keep your Loaded Butterscotch Cheesecake fresh and fabulous, store any extra slices in an airtight container or tightly wrapped in plastic in the fridge. It will maintain its creamy texture and vibrant flavor for up to 4–5 days (if it lasts that long!).

Freezing

If you need to plan ahead or savor a slice well beyond the weekend, this cheesecake freezes wonderfully. Chill the cheesecake completely, wrap slices or the whole cake snugly in plastic wrap then foil, and freeze for up to two months. When you’re ready to indulge, simply thaw overnight in the refrigerator.

Reheating

Cheesecake is best enjoyed chilled, but if you like a slightly softer bite, let a slice sit at room temperature for 10–15 minutes before serving. Avoid using the microwave, as it can affect the texture and cause the butterscotch ganache to separate.

FAQs

Can I use store-bought crust instead of homemade?

Absolutely! While the homemade crust really adds that rich, slightly salty touch, a store-bought graham cracker crust will work in a pinch and saves time. Just be aware that it might be a bit more delicate and thinner than the version in this Loaded Butterscotch Cheesecake recipe.

What’s the secret to a crack-free cheesecake?

The water bath and gradual cooling are your best friends! The extra steam creates gentle, even heat and helps the texture stay super creamy. Don’t skip wrapping your pan well in foil, and be patient letting the cheesecake cool slowly.

Can I substitute butterscotch chips with caramel chips?

Caramel chips can work in a pinch, but you’ll get a different flavor profile—less of that toasty butterscotch depth. If you’re a big butterscotch fan, stick with the original for the ultimate Loaded Butterscotch Cheesecake experience!

Can I make Loaded Butterscotch Cheesecake gluten-free?

Easily! Swap the graham cracker crumbs for gluten-free graham crackers and use a gluten-free flour blend in place of all-purpose. Double check that your pudding mix is gluten-free too, and you’re set for a celiac-friendly treat.

Can I freeze the cheesecake with the ganache topping?

Yes, you can freeze the whole cheesecake along with the butterscotch ganache. Just make sure it’s completely set and well covered before putting it in the freezer. Thawing in the fridge will bring back its creamy texture and glossy top.

Final Thoughts

There’s so much to love about Loaded Butterscotch Cheesecake—it’s the kind of dessert that instantly gathers a crowd and leaves everyone talking. The blend of creamy, sweet, and slightly salty butterscotch notes makes this recipe truly unforgettable. If you’re craving a dessert that’s decadent but also full of playful flavor, give this cheesecake a try. Your taste buds (and everyone you share it with) will thank you!

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