Loaded Butterscotch Cheesecake Recipe
Indulge in the rich flavors of this decadent Loaded Butterscotch Cheesecake, a perfect blend of creamy cheesecake filling, butterscotch chips, and a buttery graham cracker crust, topped with a luscious butterscotch ganache.
- Author: Maya
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 7 hours
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Graham Cracker Crust:
- 1 3/4 cups (235g) graham cracker crumbs
- 1/4 cup (56g) packed light brown sugar
- 7 tbsp (98g) unsalted butter, melted
Cheesecake 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
Butterscotch Ganache:
- 1 cup (169g) butterscotch chips
- 4 1/2 tbsp (68ml) heavy whipping cream
- Additional butterscotch chips, for decorating
- Preheat oven: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- Prepare crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press into pan and bake.
- Mix filling: Beat cream cheese, add sugar, flour, vanilla, sour cream, and cream. Mix in butterscotch chips and pudding mix.
- Add eggs: Incorporate eggs one at a time into the batter.
- Bake: Bake in a water bath for 1 hour and 35 minutes.
- Chill: Cool, then refrigerate for at least 5-6 hours or overnight.
- Make ganache: Melt butterscotch chips and cream, pour over chilled cheesecake.
- Decorate: Sprinkle with additional butterscotch chips and refrigerate before serving.
Notes
- For best results, bring cream cheese and eggs to room temperature before starting.
- Ensure the water bath doesn’t leak into the cheesecake while baking.
- The cheesecake is ready when the edges are set but the center is slightly jiggly.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 580
- Sugar: 33g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 165mg
Keywords: Loaded Butterscotch Cheesecake, Butterscotch, Cheesecake Recipe, Dessert, Butterscotch Chips