Loaded Butterscotch Cheesecake Recipe

If you’re searching for a show-stopping dessert that delivers on flavor, texture, and sheer indulgence, let me introduce you to the legendary Loaded Butterscotch Cheesecake. This irresistible cheesecake boasts a buttery graham cracker crust, a velvety butterscotch-infused filling, and a dreamy ganache waterfall that will leave everyone craving seconds. Loaded Butterscotch Cheesecake is the kind of treat you bake when you want to spoil your friends, impress your family, or—let’s be honest—just reward yourself with something spectacular. Each silky bite is a delicious celebration of butterscotch at its best, crowned with golden chips and a creamy finish you’ll remember long after the last crumb disappears.

Ingredients You’ll Need

Here’s the beauty of Loaded Butterscotch Cheesecake: every ingredient isn’t just there for the ride—they each bring their unique magic to the table, from the rich, tangy cream cheese right down to those luscious butterscotch chips. Assemble these pantry staples and you’re halfway to cheesecake heaven.

• Graham cracker crumbs (1 3/4 cups): The classic base—delivers that irresistible crunch and a lovely, nutty flavor.
• Light brown sugar (1/4 cup, for crust + 3/4 cup for filling): Sweetens both the crust and the filling with a subtle molasses warmth that pairs perfectly with butterscotch.
• Unsalted butter (7 tbsp, melted): Holds the crust together and adds rich, creamy undertones.
• Cream cheese (24 oz, room temperature): The heart of the cheesecake—creamy, tangy, and utterly smooth when blended at room temp.
• All-purpose flour (3 tbsp): Just a touch helps set the cheesecake for a slice that holds its shape.
• Vanilla extract (1 tsp): Rounds out and enhances all the sweet flavors at play.
• Sour cream (1/2 cup): Adds tang for balance and contributes to that famously silky texture.
• Heavy whipping cream (1/2 cup + 4.5 tbsp): Richens the batter and makes for a luscious ganache topping.
• Butterscotch chips (1 cup in filling + 1 cup for ganache): Delivers double butterscotch intensity—you’ll taste it in every layer!
• Dry butterscotch pudding mix (3.4 oz package): Boosts flavor and adds an extra creamy texture.
• Large eggs (4, room temperature): Bind the filling, creating that classic, velvety cheesecake consistency.
• Additional butterscotch chips (for decorating): Sprinkled on top for an inviting, golden finish that looks as good as it tastes.

How to Make Loaded Butterscotch Cheesecake

Step 1: Prep Your Pan

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides. This prevents sticking and ensures you’ll get those neat, bakery-style edges when you release the cheesecake later. Don’t skip this step—it makes all the difference!

Step 2: Build the Buttery Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs, light brown sugar, and melted unsalted butter until the mixture looks like wet sand. Press this mixture firmly into the bottom and halfway up the sides of your springform pan to create a sturdy, flavorful base. Pop the crust in the oven for 10 minutes, then set it aside to cool. Knock the oven down to 300°F (148°C) for the next phase.

Step 3: Blend the Cheesecake Filling

Now it’s time for the star of the show: in a large bowl, beat the cream cheese until creamy and lump-free. Scraping the sides ensures your batter is silky. Add in the brown sugar and flour, mixing until smooth, then pour in the vanilla extract for a pop of rich aroma. Stir in the sour cream and heavy whipping cream until everything is beautifully combined. The filling should look luscious and thick—resist the urge to dive in with a spoon!

Step 4: Add That Butterscotch Magic

Put the butterscotch chips in a microwave-safe bowl and heat them in 20-second bursts, stirring each time until smooth and melted. Fold this molten butterscotch into your cream cheese mixture, then sprinkle in the dry butterscotch pudding mix. Mix until every bit is fully incorporated and the whole bowl is perfumed by that deep, caramel-like aroma.

Step 5: Incorporate the Eggs

Gently add your eggs one at a time, mixing on low after each addition. This patient process helps the filling stay creamy and the texture luxuriously dense. Scrape down the sides of the bowl as needed, making sure there are no streaks of yolk or pockets of cream cheese hiding anywhere.

Step 6: Water Bath Setup

Wrap the outside of your springform pan tightly with aluminum foil to block any leaks. Place the pan into a larger roasting pan, pouring in warm water until it comes halfway up the sides of the springform. This gentle water bath helps bake the Loaded Butterscotch Cheesecake evenly and prevents unsightly cracks on top.

Step 7: Bake and Cool to Perfection

Pour the luscious batter into your prepared crust, smoothing the top with a spatula. Bake in your water bath for 1 hour and 35 minutes, or until the outer edges are set and the center has the slightest jiggle. Then, turn off the oven and let your cheesecake rest inside with the door closed for 30 minutes. After, crack the door and leave it for another 30 minutes—this gradual temperature drop keeps the surface glossy and crack-free. Let the cheesecake cool at room temperature for an hour before refrigerating for at least 5-6 hours (overnight is best for flavor and structure!).

Step 8: Ganache and Finishing Touches

Combine butterscotch chips and heavy whipping cream in a heat-safe bowl and microwave in 15-20 second intervals, stirring until you get a smooth, glossy ganache. Pour this gorgeous glaze over the chilled cheesecake, using a spatula to gently spread it to the edges. Sprinkle with more butterscotch chips for that signature loaded look. Give it another 30 minutes in the fridge so everything sets perfectly.

How to Serve Loaded Butterscotch Cheesecake

Garnishes

For the most inviting finish, scatter extra butterscotch chips over the ganache while it’s still soft. You can also add a flurry of whipped cream swirls or a dusting of crushed graham crackers for extra flair. If you really want to turn heads, a drizzle of butterscotch sauce amps up the decadence even further.

Side Dishes

Loaded Butterscotch Cheesecake shines all on its own, but it’s also lovely with a scoop of vanilla bean ice cream on the side. Fresh fruit, especially sliced strawberries or raspberries, brings a bright, tart contrast to the richness, while a mug of coffee or black tea is the perfect liquid companion.

Creative Ways to Present

You can turn this recipe into a stunning tray of mini cheesecakes using a muffin tin and cupcake liners—just reduce the baking time and keep an eye on them! Layer slices with additional drizzle for a parfait-style dessert, or cut the cheesecake into bars for easy grab-and-go treats at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Loaded Butterscotch Cheesecake will stay perfectly fresh for up to five days when stored in the refrigerator. Keep it covered with plastic wrap or in an airtight container to preserve that creamy texture and prevent it from absorbing any other fridge odors.

Freezing

This cheesecake is a make-ahead superstar! Once fully chilled and set, wrap individual slices or the whole cake tightly in plastic and aluminum foil before freezing. It keeps beautifully for up to two months—just thaw overnight in the fridge before serving for a just-baked taste.

Reheating

Since cheesecakes are meant to be enjoyed chilled, there’s no need to reheat. If your slices have been frozen, simply allow them to thaw in the fridge for several hours or overnight. For a softer bite, let your slice sit at room temperature for 15-20 minutes before digging in.

FAQs

Can I use a different type of crust for Loaded Butterscotch Cheesecake?

Absolutely! While the graham cracker crust is classic and compliments the butterscotch perfectly, you can switch it up with a vanilla wafer or even a chocolate cookie crust for a deeper flavor twist.

What makes Loaded Butterscotch Cheesecake “loaded”?

It’s all about the layers: butterscotch gets incorporated in the filling (chips and pudding mix), the ganache topping, and those fun garnishes. This triple-butterscotch approach really delivers flavor in every bite!

Can I make Loaded Butterscotch Cheesecake without a water bath?

Technically yes, but a water bath gives you that super-creamy, crack-free finish that’s the hallmark of a truly great cheesecake. If you choose to skip it, just be sure to watch your bake time closely and cool the cake gradually.

Is it okay to use low-fat cream cheese?

You can, but full-fat cream cheese is the secret to that ultimate creamy texture and rich flavor. Lower-fat versions might result in a lighter cheesecake with less structure.

How far ahead can I make Loaded Butterscotch Cheesecake?

This recipe is fantastic for advance prep. You can make it up to two days ahead and chill it until serving time. In fact, the flavor and texture both improve after a night in the fridge!

Final Thoughts

If you’re looking for a dessert that brings the party and leaves a lasting impression, you simply have to try this Loaded Butterscotch Cheesecake. Every forkful is creamy, dreamy, and brimming with golden butterscotch flavor. Don’t be surprised when everyone asks for the recipe—just send them this way and let them experience the magic for themselves!

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