Loaded Butterscotch Cheesecake Recipe

If you’re looking for a show-stopping dessert bound to impress at any gathering or treat yourself on a cozy night in, Loaded Butterscotch Cheesecake is the dreamiest answer. Imagine a buttery graham cracker crust cradling an ultra-creamy, butterscotch-infused cheesecake, all topped with a glossy butterscotch ganache and a sprinkling of extra chips for that delightful finishing touch. This rich, luscious treat is the perfect balance of smooth, sweet, and just a hint of nostalgia—each bite brings pure joy, and you’ll want to make it again and again for every special occasion.

Ingredients You’ll Need

This Loaded Butterscotch Cheesecake shines because of several key pantry staples—each one lends its own delicious touch, creating a dessert layered with flavor and decadence. You probably already have most of these on hand, and every ingredient is essential to delivering the taste and creamy texture you’ll love.

• Graham cracker crumbs (1 3/4 cups): Offer a nutty, honeyed base that stays crisp and holds up wonderfully under all that creamy filling.
• Light brown sugar (¼ cup + 3/4 cup): Adds rich, caramel notes to both the crust and the filling, enhancing the butterscotch flavor.
• Unsalted butter (7 tbsp, melted): Binds the crust ingredients together and brings an irresistible buttery flavor to every slice.
• Cream cheese (24 oz, room temperature): The heart of the cheesecake, delivering that essential smooth, velvety texture.
• All-purpose flour (3 tbsp): Helps set the filling while keeping it soft and creamy.
• Vanilla extract (1 tsp): Rounds out the butterscotch with a warm, floral aroma.
• Sour cream (1/2 cup): Lends a slight tang that cuts through the sweetness for perfect balance.
• Heavy whipping cream (1/2 cup + 4 1/2 tbsp): Contributes to the cheesecake’s creamy consistency and smooth ganache on top.
• Butterscotch chips (2 cups total): The star of the show, melted into both the batter and ganache for double the flavor and visual appeal.
• Dry butterscotch pudding mix (3.4 oz package): Intensifies the butterscotch flavor and helps stabilize the creamy filling.
• Eggs (4 large, room temperature): Bind everything together for that classic cheesecake texture.
• Additional butterscotch chips: For a playful and pretty decoration on top—absolutely don’t skip!

How to Make Loaded Butterscotch Cheesecake

Step 1: Prep Your Pan

Begin by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This makes sure your Loaded Butterscotch Cheesecake releases like a dream after chilling and keeps those lovely layers intact.

Step 2: Mix the Crust

In a medium bowl, combine the graham cracker crumbs, that first hit of brown sugar, and melted butter. Mix until it’s got the texture of wet sand—no dry patches! This crust will provide the perfect toasty base to all that rich, creamy filling.

Step 3: Create and Bake the Crust

Press your crust mixture firmly into the bottom and about halfway up the sides of the pan. Use the bottom of a measuring cup for a smooth, even surface. Bake for 10 minutes, then set aside to cool while you work your magic on the filling. Don’t forget to reduce the oven temperature to 300°F (148°C) afterward!

Step 4: Beat the Cream Cheese

Let’s get creamy! In a large mixing bowl, beat the cream cheese until it’s completely smooth and lump-free—this is the base for the silkiness that makes Loaded Butterscotch Cheesecake so irresistible. Scrape down the bowl to be sure every bit is blended.

Step 5: Add Brown Sugar and Flour

Pour in the remaining brown sugar and the flour, beating until fully combined. This duo not only sweetens the cheesecake but also helps set the structure without graininess.

Step 6: Bring in Vanilla

Add the vanilla extract and mix until incorporated. The vanilla provides depth, complementing the butterscotch and cream cheese like a secret supporting character.

Step 7: Add Sour Cream and Cream

Add the sour cream and heavy whipping cream, then mix until your batter is impossibly smooth and just a little glossy. The combination yields a velvety filling you can’t wait to eat by the spoonful.

Step 8: Melt the Butterscotch Chips

Pop your butterscotch chips into a microwave-safe bowl and heat them in 20-second intervals, stirring every time, until silky and melted. This step ensures deep butterscotch flavor runs through every bite.

Step 9: Flavor the Batter

Pour those melted butterscotch chips into your cheesecake batter and mix until it’s all one beautiful color. Next, add the dry butterscotch pudding mix and mix until everything is fully combined and smooth—no lumps allowed!

Step 10: Add Eggs Thoughtfully

Add eggs one at a time, mixing on low after each addition. This step keeps your cheesecake from becoming too dense or cracking later on. Scrape the bowl as needed to keep the filling consistent.

Step 11: Prepare for a Water Bath

Wrap the bottom and sides of your springform pan thoroughly with aluminum foil to seal it and prevent leaks. Then nestle it inside a larger roasting pan. This water bath method is key for that signature ultra-creamy Loaded Butterscotch Cheesecake texture—trust me, it’s worth it!

Step 12: Bake the Cheesecake

Pour the luscious batter into your prepped crust and smooth the top. Pour hot water into the roasting pan until it comes halfway up the springform sides. Bake for 1 hour and 35 minutes, until the edges are set but the center jiggles just slightly—the sign of perfect doneness.

Step 13: Let It Cool Gradually

Turn the oven off and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the door open and let it sit another 30 minutes. This gentle cooling helps prevent cracks and ensures a luxuriously smooth texture.

Step 14: Cool, Chill, and Set

Remove your Loaded Butterscotch Cheesecake from the oven and water bath, placing it on a wire rack. Let it cool at room temperature for an hour before refrigerating for at least 5-6 hours (or, even better, overnight) to set fully and maximize flavor development.

Step 15: Make the Ganache Topping

In a heat-proof bowl, combine butterscotch chips and heavy whipping cream, then microwave in short bursts, stirring until smooth and glossy. This rich ganache will give your cheesecake a mouthwatering, professional finish.

Step 16: Assemble and Decorate

Spread the ganache evenly over the chilled cheesecake, then sprinkle with extra butterscotch chips for visual flair and a burst of texture. Pop it back in the fridge for at least 30 minutes, just until the topping sets. Now, it’s finally ready to slice and savor!

How to Serve Loaded Butterscotch Cheesecake

Garnishes

Every slice of Loaded Butterscotch Cheesecake begs for a flourish—scatter a handful of butterscotch chips, swirl on a cloud of whipped cream, or dust with a flurry of finely chopped pecans or a drizzle of caramel sauce. These little extras add something special to each bite and make every serving look bakery-worthy.

Side Dishes

This cheesecake is plenty rich and decadent, so keep sides simple and refreshing. Fresh berries (like raspberries or strawberries) cut the sweetness beautifully, and a hot cup of coffee or tea is the perfect complement. If you’re feeling festive, serve with a scoop of vanilla bean ice cream alongside each slice.

Creative Ways to Present

For special occasions, cut Loaded Butterscotch Cheesecake into small squares instead of wedges for an elegant dessert platter. Or, try layering cheesecake cubes, whipped cream, and extra butterscotch chips in parfait glasses for a jaw-dropping, individualized treat—no one could possibly say no!

Make Ahead and Storage

Storing Leftovers

Leftovers (if you’re lucky enough to have them) will keep beautifully! Wrap the cheesecake tightly with plastic wrap or store slices in an airtight container. It will stay fresh in the fridge for up to five days, and the flavor just gets better each day.

Freezing

Loaded Butterscotch Cheesecake freezes like a charm. Chill the cheesecake fully before wrapping it in a double layer of plastic wrap and a layer of foil. You can freeze it whole or in individual slices for easier serving later. It’ll stay delicious for up to two months—just thaw overnight in the fridge when you’re ready to indulge.

Reheating

There’s no need to reheat this cheesecake, as it’s intended to be served chilled. If you prefer a softer texture, allow it to rest at room temperature for about 20 minutes before serving, which makes it especially creamy (and somehow even more delightful).

FAQs

Can I use store-bought crust for Loaded Butterscotch Cheesecake?

If you’re pressed for time, a store-bought graham cracker crust does work, though making your own gives you a thicker, sturdier, and tastier base that perfectly complements the decadent filling.

Is there a substitute for butterscotch pudding mix?

If you don’t have butterscotch pudding mix, you can try using instant vanilla pudding mix and adding a splash of extra vanilla and more butterscotch chips—the cheesecake will be slightly less intense, but still delicious.

How do I tell if my cheesecake is done baking?

The cheesecake is ready when the edges are set but the center still has a gentle wobble. It’ll continue setting as it cools, so avoid overbaking for the creamiest results—trust the jiggle!

What’s the best way to prevent cracks in the cheesecake?

A water bath is your secret weapon—wrapping your pan well and cooling the cheesecake gradually in the oven both help prevent cracks and yield that picture-perfect top every time.

Can I make Loaded Butterscotch Cheesecake ahead of time?

Absolutely! This dessert actually gets better as it rests, so feel free to make it a day or two in advance and refrigerate until ready to serve—the flavors have extra time to meld and intensify.

Final Thoughts

If you haven’t tried Loaded Butterscotch Cheesecake yet, this is your sign! It’s rich, creamy, and packed with warm butterscotch flavor in every dreamy bite. Treat yourself and your loved ones with this decadent dessert soon—once you’ve tasted it, don’t be surprised if it quickly becomes a family legend.

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