Loaded Butterscotch Cheesecake

This Loaded Butterscotch Cheesecake is an irresistible dessert that will satisfy your sweet cravings with every creamy, rich bite. Filled with layers of butterscotch chips, butterscotch pudding, and topped with a luscious butterscotch ganache, this cheesecake is a dream come true for butterscotch lovers. A truly indulgent treat that’s perfect for any occasion, from holidays to family gatherings.

Why You’ll Love This Recipe

Loaded Butterscotch Cheesecake is a decadent dessert that combines the smooth, rich flavors of butterscotch with the creamy texture of a traditional cheesecake. The graham cracker crust adds a nice crunch, and the pudding mix incorporated into the filling intensifies the flavor even further. It’s an elegant dessert that’s sure to impress at any party or gathering. Plus, the addition of a glossy butterscotch ganache topping makes it as beautiful as it is delicious.

Ingredients

Crust

• 1 3/4 cups (235g) graham cracker crumbs

• 1/4 cup (56g) packed light brown sugar

• 7 tbsp (98g) unsalted butter, melted

Filling

• 24 oz (678g) cream cheese, room temperature

• 3/4 cup (168g) packed light brown sugar

• 3 tbsp (24g) all-purpose flour

• 1 tsp vanilla extract

• 1/2 cup (112g) sour cream

• 1/2 cup (120ml) heavy whipping cream

• 1 cup (169g) butterscotch chips

• 3.4 oz package dry butterscotch pudding mix

• 4 large eggs, room temperature

Topping

• 1 cup (169g) butterscotch chips

• 4 1/2 tbsp (68ml) heavy whipping cream

• Additional butterscotch chips, for decorating

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Crust
   Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
   Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into the bottom and up the sides of the springform pan.
   Bake the crust for 8-10 minutes, then set aside to cool.
   Wrap the outsides of the pan with aluminum foil to prevent water from seeping in during the water bath. Set the pan aside.

2. Make the Filling
   Reduce the oven temperature to 300°F (148°C).
   In a large mixer bowl, blend the cream cheese, sugar, and flour on low speed until combined. Scrape down the sides of the bowl as needed.
   Add the vanilla extract and sour cream, and beat until well combined.
   In a separate bowl, heat the heavy cream and butterscotch chips in the microwave in 15-30 second increments, stirring until melted.
   Add the butterscotch chip mixture to the cream cheese filling in two parts, mixing well after each addition.
   Add the dry pudding mix and mix until combined.
   Add the eggs one at a time, mixing well after each addition.
   Pour the filling into the cooled crust.

3. Bake the Cheesecake
   Place the springform pan inside a larger pan and add warm water to the outer pan, about halfway up the sides of the springform pan.
   Bake for 1 hour and 30-35 minutes until the center is set but still slightly jiggly.
   Turn off the oven, leave the cheesecake in the oven with the door closed for 30 minutes.
   Crack the oven door and leave the cheesecake for another 10 minutes.
   Remove from the oven and cool on a rack until room temperature, then refrigerate for 5-6 hours or overnight.

4. Finish the Cheesecake
   Once the cheesecake is chilled and firm, remove it from the springform pan and transfer to a serving plate.
   For the topping, heat the butterscotch chips and heavy whipping cream in the microwave until the cream just begins to boil. Pour the cream over the chips and stir until smooth.
   Let the ganache cool for 5 minutes, then pour it over the cheesecake.
   Optionally, decorate with additional butterscotch chips.
   Refrigerate the cheesecake until ready to serve.

Servings and Timing

• Prep Time: 1 hour

• Cook Time: 2 hours 10 minutes

• Cooling Time: 5-6 hours (or overnight)

• Total Time: 8 hours 10 minutes

• Yield: 12-14 slices

Variations

• Gluten-Free: Swap the graham cracker crumbs with gluten-free crumbs or use vanilla wafer crumbs for a similar texture. You can also substitute cornstarch for flour in the filling.

• Caramel Variation: Add a layer of caramel sauce between the cheesecake filling and crust for an extra flavor boost.

• Chocolate Addition: Mix in some mini chocolate chips into the cheesecake batter or drizzle chocolate ganache over the top alongside the butterscotch ganache.

Storage/Reheating

• Refrigerator: Store any leftover cheesecake in an airtight container or cover well with plastic wrap. It will keep for up to 4-5 days.

• Freezer: Freeze the cheesecake (without the topping) for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake the day before and refrigerate it overnight for the best results.

What can I substitute for sour cream in this recipe?

You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.

Can I use a store-bought crust?

Absolutely! You can use a store-bought graham cracker or cookie crust to save time.

How do I know when the cheesecake is done?

The cheesecake is done when the center is set but still slightly jiggly. If you insert a toothpick, it should come out clean but with a little bit of moist filling clinging to it.

Why did my cheesecake crack?

Cracks can occur if the cheesecake cools too quickly or if air was incorporated into the batter. To prevent cracking, cool the cheesecake slowly in the oven and avoid overmixing the batter.

Can I freeze the cheesecake with the topping?

It’s best to freeze the cheesecake without the topping. The ganache may not look as fresh after freezing, so it’s recommended to add it just before serving.

Can I make this cheesecake in a different size pan?

Yes, you can use a larger or smaller pan, but you may need to adjust the baking time. A larger pan will reduce the thickness of the cheesecake, while a smaller one may increase baking time.

What’s the best way to serve this cheesecake?

Let the cheesecake come to room temperature for a few minutes before slicing. It pairs wonderfully with a drizzle of caramel sauce or extra butterscotch chips on top.

Can I make individual cheesecakes with this recipe?

Yes, you can use mini springform pans or muffin tins to make individual cheesecakes. Just be sure to adjust the baking time accordingly.

How long will the cheesecake last in the fridge?

The cheesecake will last for about 4-5 days in the fridge if stored in an airtight container or well-covered with plastic wrap.

Conclusion

This Loaded Butterscotch Cheesecake is a decadent, crowd-pleasing dessert that’s perfect for any occasion. With its rich butterscotch flavor and creamy texture, it’s bound to become a favorite. Whether you’re celebrating a special occasion or simply indulging in a treat, this cheesecake will definitely impress your guests. Just follow the steps carefully, and you’ll have a show-stopping dessert ready to enjoy.