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
Scale
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