Imagine slicing into a luscious, creamy cheesecake loaded with the decadent flavors of butterscotch. Each bite melts in your mouth, delivering the perfect balance of rich sweetness and velvety texture. This Loaded Butterscotch Cheesecake is not just a dessert—it’s an experience that transforms ordinary moments into extraordinary celebrations. Whether you’re treating yourself or impressing guests, this cheesecake is bound to steal the spotlight.
Why You’ll Fall in Love with This Cheesecake
This recipe goes beyond a traditional cheesecake by adding layers of butterscotch goodness. It’s a dessert that delivers:
- Rich, Creamy Texture: The silky cheesecake filling is paired with a buttery graham cracker crust.
- Decadent Butterscotch Flavor: Infused throughout the filling, topping, and even decoration.
- A Showstopper Presentation: Perfect for birthdays, holidays, or any special occasion.
If you’re ready to elevate your dessert game, let’s get started on this irresistible recipe!
Ingredients for Loaded Butterscotch Cheesecake
Here’s everything you’ll need, broken down into categories for convenience.
For the Crust
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 ¾ cups (235g) |
| Light brown sugar | ¼ cup (56g) |
| Unsalted butter (melted) | 7 tbsp (98g) |
For the Filling
| Ingredient | Amount |
|---|---|
| Cream cheese (room temp) | 24 oz (678g) |
| Light brown sugar | ¾ cup (168g) |
| All-purpose flour | 3 tbsp (24g) |
| Vanilla extract | 1 tsp |
| Sour cream | ½ cup (112g) |
| Heavy whipping cream | ½ cup (120ml) |
| Butterscotch chips | 1 cup (169g) |
| Butterscotch pudding mix | 3.4 oz package |
| Large eggs (room temp) | 4 |
For the Topping
| Ingredient | Amount |
|---|---|
| Butterscotch chips | 1 cup (169g) |
| Heavy whipping cream | 4 ½ tbsp (68ml) |
| Extra butterscotch chips | For decoration |
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a bowl, mix the graham cracker crumbs, light brown sugar, and melted butter until evenly combined.
- Press the crust mixture into the bottom and slightly up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool completely.
2. Prepare the Cheesecake Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, use an electric mixer on low speed to blend cream cheese, light brown sugar, and flour. Avoid overmixing to prevent cracks. Scrape the sides of the bowl as needed.
- Add the vanilla extract and sour cream, mixing until smooth.
- In a microwave-safe bowl, heat the heavy whipping cream and butterscotch chips in 15-30 second intervals, stirring until melted and smooth.
- Gradually mix the melted butterscotch mixture into the cream cheese filling.
- Add the dry butterscotch pudding mix and mix until well incorporated.
- Beat in the eggs one at a time, mixing just until combined. Scrape the sides of the bowl after each addition.
3. Assemble and Bake the Cheesecake
- Pour the filling into the prepared crust.
- Wrap the outside of the springform pan with aluminum foil to create a waterproof seal. Place the pan inside a larger roasting pan and fill the roasting pan with warm water, halfway up the sides of the springform pan.
- Bake for 1 hour and 30-35 minutes. The center should be set but slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 30 minutes with the door closed. Then crack the oven door and let it cool for another 10 minutes.
4. Cool and Chill
- Remove the cheesecake from the oven and cool at room temperature on a wire rack.
- Once it reaches room temperature, refrigerate for at least 5-6 hours or overnight to firm up completely.
5. Prepare the Butterscotch Topping
- In a microwave-safe bowl, combine the butterscotch chips and heavy whipping cream. Heat in intervals, stirring until smooth.
- Spread the butterscotch topping over the chilled cheesecake. Decorate with additional butterscotch chips as desired.
6. Serve and Enjoy
- Carefully remove the cheesecake from the springform pan. Slice and serve this decadent dessert with a smile!
Pro Tips for the Perfect Cheesecake
1. Room Temperature Ingredients
Ensure all your ingredients are at room temperature to achieve a silky smooth filling.
2. Avoid Overmixing
Overmixing can introduce air into the batter, leading to cracks. Mix just until the ingredients are combined.
3. Use a Water Bath
The water bath helps regulate the baking temperature and prevents the cheesecake from cracking.
4. Chill Overnight
Allowing the cheesecake to chill overnight enhances its texture and flavor.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 480 |
| Protein | 7g |
| Carbohydrates | 43g |
| Fat | 32g |
| Fiber | 1g |
| Sodium | 310mg |
Serving Suggestions
- Pair with a dollop of whipped cream for extra indulgence.
- Serve with fresh berries to balance the sweetness.
- Enjoy with a cup of coffee or tea for the perfect dessert experience.
FAQs About Loaded Butterscotch Cheesecake
1. Can I make this cheesecake ahead of time?
Absolutely! Cheesecake tastes even better the next day after chilling overnight.
2. What if I don’t have a springform pan?
A deep pie dish can work as a substitute, but serving may be trickier without removable sides.
3. Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
4. How do I prevent cracks in my cheesecake?
Avoid overmixing the batter, use a water bath, and cool the cheesecake gradually.
5. Can I use a different pudding mix flavor?
Definitely! Vanilla or caramel pudding mix can work well for a unique twist.
6. How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 5 days.
Final Thoughts and Call to Action
This Loaded Butterscotch Cheesecake is a showstopper that’s as fun to make as it is to eat. From its buttery crust to its creamy filling and irresistible topping, every element comes together to create a dessert that’s unforgettable.
Ready to treat yourself? Gather your ingredients, follow these steps, and whip up this indulgent masterpiece today. Don’t forget to share your creation and let us know how much you loved it!
Loaded Butterscotch Cheesecake: A Dream Dessert You’ll Crave
- Total Time: 8 hours
- Yield: 12 servings 1x
Description
Indulge in the ultimate dessert experience with this Loaded Butterscotch Cheesecake. Featuring a buttery graham cracker crust, a rich and creamy butterscotch-infused filling, and a luscious butterscotch topping, this cheesecake is a showstopper perfect for any celebration!
Ingredients
For the Crust:
- 1 ¾ cups (235g) graham cracker crumbs
- ¼ cup (56g) light brown sugar
- 7 tbsp (98g) unsalted butter, melted
For the Filling:
- 24 oz (678g) cream cheese, softened
- ¾ cup (168g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 tsp vanilla extract
- ½ cup (112g) sour cream
- ½ cup (120ml) heavy whipping cream
- 1 cup (169g) butterscotch chips
- 3.4 oz package butterscotch pudding mix
- 4 large eggs, room temperature
For the Topping:
- 1 cup (169g) butterscotch chips
- 4 ½ tbsp (68ml) heavy whipping cream
- Extra butterscotch chips for decoration
Instructions
- Prepare the Crust
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom and slightly up the sides of the pan.
- Bake for 8-10 minutes. Set aside to cool completely.
- Make the Filling
- Lower the oven temperature to 300°F (148°C).
- In a large bowl, blend cream cheese, brown sugar, and flour on low speed until smooth.
- Add vanilla extract and sour cream, mixing until incorporated.
- In a microwave-safe bowl, heat heavy whipping cream and butterscotch chips in intervals, stirring until smooth. Gradually add this to the cream cheese mixture.
- Mix in the dry butterscotch pudding mix until combined.
- Beat in eggs one at a time, mixing just until incorporated.
- Assemble and Bake
- Pour the filling over the cooled crust.
- Wrap the springform pan in aluminum foil and place it in a larger roasting pan. Add warm water to the roasting pan, reaching halfway up the sides of the springform pan.
- Bake for 1 hour and 30-35 minutes, until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake rest for 30 minutes with the door closed, then crack the door for 10 minutes.
- Cool and Chill
- Remove the cheesecake and let it cool to room temperature on a wire rack.
- Refrigerate for at least 5-6 hours or overnight for the best texture.
- Prepare the Topping
- Melt butterscotch chips and heavy whipping cream in a microwave-safe bowl until smooth.
- Spread the topping evenly over the chilled cheesecake. Decorate with extra butterscotch chips if desired.
- Serve
- Carefully remove the cheesecake from the springform pan. Slice and serve this rich and creamy dessert!
Notes
- Use room-temperature ingredients to avoid lumps in the batter.
- Avoid overmixing to prevent air bubbles and cracking.
- A water bath ensures even baking and a crack-free surface.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American