Loaded Butterscotch Cheesecake Recipe

I am absolutely in love with this Loaded Butterscotch Cheesecake Recipe because it combines everything I adore about rich, creamy desserts with a magical butterscotch twist. Every bite melts smoothly in your mouth, bursting with layers of butterscotch chips, pudding, and a luscious ganache topping that makes this cheesecake feel so indulgent yet perfectly balanced. Making this cheesecake feels like a special project worth every minute in the kitchen, and the end result is a showstopper that never fails to impress friends and family.

Why You’ll Love This Loaded Butterscotch Cheesecake Recipe

What makes this cheesecake truly stand out for me is the depth of butterscotch flavor infused throughout every component— from the creamy filling to the glossy ganache topping. Unlike your typical cheesecake, the addition of butterscotch pudding mix adds a silky texture that elevates the richness without being overly sweet. The blend of sour cream and heavy cream creates a velvety mouthfeel that’s hard to resist. Every forkful is a perfect harmony of buttery sweetness and smooth cream cheese tang, which I find utterly delightful.

Aside from the incredible flavors, the recipe is surprisingly manageable. While it does require some patience with baking and cooling times, the step-by-step process I follow is straightforward and rewarding. The water bath technique ensures a crack-free surface, and the prep can mostly be done ahead, which I love for entertaining. I especially enjoy serving this cheesecake during holidays and special occasions since it always feels like a decadent treat worthy of celebration. For me, nothing says “party” like a gorgeous slice of this Loaded Butterscotch Cheesecake!

Ingredients You’ll Need

To make this dreamy dessert, you’ll want to have all your ingredients ready since each one plays a critical role in flavor and texture. From the crunchy graham cracker crust to the creamy filling components, every ingredient contributes to the overall indulgence of this cheesecake.

• Graham Cracker Crumbs: These form the buttery, crunchy base that holds everything together perfectly.
• Light Brown Sugar: Adds a subtle molasses note that complements the butterscotch beautifully in both crust and filling.
• Unsalted Butter: Melts into the crust for a rich, buttery flavor and crisp texture.
• Cream Cheese: The star of the filling, it provides the signature creamy richness and tang.
• All-Purpose Flour: A touch of flour stabilizes the filling so it sets with a silky finish.
• Vanilla Extract: Enhances the overall flavor without overpowering the butterscotch notes.
• Sour Cream: Adds moisture and a gentle tang that balances the sweetness.
• Heavy Whipping Cream: Contributes creaminess and helps melt the butterscotch chips evenly.
• Butterscotch Chips: These melt throughout the filling and in the ganache, creating bursts of sweet butterscotch in every bite.
• Dry Butterscotch Pudding Mix: Thickens and enriches the filling with that unmistakable butterscotch flavor.
• Eggs: Essential for structure and a smooth, set texture in the cheesecake.

Directions

Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides thoroughly to ensure easy removal later.

Step 2: In a small bowl, combine the graham cracker crumbs, light brown sugar, and melted unsalted butter. Press this mixture firmly into the bottom and up the sides of your springform pan to create an even crust. Bake it for about 8 to 10 minutes and then set aside to cool while you prepare the filling.

Step 3: Wrap the outside of the springform pan in aluminum foil to protect it from water during the water bath baking step. This is crucial to prevent any leaks when placed in the water bath.

Step 4: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, brown sugar, and flour using an electric mixer on low speed. This prevents air bubbles that can cause cracks. Scrape down the bowl sides often to ensure a smooth mixture.

Step 5: Add the vanilla extract and sour cream to the mixture, blending on low speed until everything is fully combined and silky smooth.

Step 6: In a microwave-safe bowl, combine the heavy whipping cream with butterscotch chips. Heat this in 15 to 30-second bursts, stirring well each time until the chips are melted completely into a glossy mixture.

Step 7: Slowly add the melted butterscotch mixture into your cheesecake filling in two portions. Mix well after each addition, making sure to scrape the bowl’s sides continuously.

Step 8: Stir in the dry butterscotch pudding mix smoothly, again scraping down the sides as needed.

Step 9: Incorporate the eggs one at a time, mixing after each egg and ensuring no lumps remain. This careful mixing helps the cheesecake maintain its creamy, firm texture.

Step 10: Pour your luscious filling over the crust in the springform pan. Place this pan inside a larger baking dish or roasting pan and carefully fill the outer pan halfway up with warm water. Make sure the water doesn’t go above the aluminum foil sealed edge on the springform pan.

Step 11: Bake for 1 hour and 30 to 35 minutes. The center should still have a slight jiggle but be mostly set.

Step 12: Turn off the oven, leaving the cheesecake inside with the door fully closed for 30 minutes to cool slowly.

Step 13: Crack the oven door open slightly and let the cheesecake rest in the oven for another 10 minutes to prevent cracks from sudden temperature changes.

Step 14: Remove the cheesecake from the oven and place it on a wire rack to cool to room temperature. Then, refrigerate for at least 5 to 6 hours or overnight to allow it to set beautifully.

Step 15: To finish, remove the cheesecake from the pan and prepare the butterscotch ganache topping. Heat the heavy whipping cream until just boiling, pour it over 1 cup of butterscotch chips in a heatproof bowl, and let it sit for 2 to 3 minutes. Whisk until smooth and thickened but still spreadable.

Step 16: Pour and spread the ganache evenly over the top of the cheesecake. Decorate with extra butterscotch chips to your liking. Refrigerate until just before serving.

Servings and Timing

This Loaded Butterscotch Cheesecake Recipe yields 12 to 14 generous slices, perfect for a gathering or special occasion. The prep time is about 1 hour, mostly spent combining ingredients and preparing crust and filling. Baking time tallies to roughly 2 hours and 10 minutes, including initial baking and resting phases in the oven. Allow for at least 5 hours of chilling or overnight cool down to ensure the cheesecake is firm and flavorful. Altogether, plan on approximately 8 hours and 10 minutes total time from start to finish.

How to Serve This Loaded Butterscotch Cheesecake Recipe

I love serving this cheesecake chilled, as it allows the flavors to fully meld and the texture to be perfectly creamy yet firm. You can slice it into modest wedges or generous slices depending on your crowd. Presenting this on a pristine white plate really makes the golden butterscotch richness pop visually, and I adore finishing each slice with a small drizzle of extra ganache or a sprinkle of sea salt for a delightful contrast.

To complement the decadent sweetness, I recommend pairing it with fresh berries— like raspberries or blackberries— whose slight tartness balances the butterscotch. A dollop of lightly whipped cream or even a scoop of vanilla bean ice cream adds an extra layer of indulgence. For beverages, a chilled glass of late-harvest Riesling or an amber ale pairs beautifully with the rich sweet notes. Non-alcoholic choices like a creamy chai latte or iced cold brew coffee also enhance the experience.

This cheesecake shines at holiday feasts, birthday parties, or any special weekend gathering where you want that wow factor dessert. It’s versatile enough for a festive table or a cozy family dinner treat. The beauty is that it can be made ahead, giving you the flexibility to focus on your guests and celebration. Just make sure to serve it cold for the best texture and flavor!

Variations

I like to experiment with this Loaded Butterscotch Cheesecake Recipe by swapping ingredients or adapting it to dietary needs. For a gluten-free version, simply use gluten-free graham crackers or almond flour for the crust—both give a lovely texture without compromising taste. If you’re vegan or dairy-free, using plant-based cream cheese and coconut cream can be great substitutes, although the butterscotch flavor will be subtly different but still tasty.

Flavor-wise, I sometimes add a pinch of cinnamon or nutmeg into the filling to add warmth and complexity. Swapping the butterscotch chips with caramel chips or even chocolate chips can create fun twists that satisfy different cravings. If you want to skip the water bath, I recommend cooking the cheesecake at a lower temperature for a longer time and keeping a close eye on it to avoid cracks.

For a lighter take, blending in some Greek yogurt with the cream cheese adds tang and lowers the fat content while maintaining creaminess. No matter the adjustment, I always encourage you to personalize it— that’s the beauty of such a flexible, indulgent dessert!

Storage and Reheating

Storing Leftovers

I store leftover cheesecake tightly covered in the refrigerator, either with plastic wrap over the entire cake or stored in an airtight container to prevent it from drying out or absorbing fridge odors. The cheesecake keeps wonderfully fresh for up to 4 to 5 days. Always slice with a sharp knife wiped clean between cuts for the best presentation when storing individual portions.

Freezing

This Loaded Butterscotch Cheesecake Recipe freezes well if you want to make it ahead or save leftovers long term. I recommend freezing it uncut, wrapped tightly in plastic wrap then a layer of aluminum foil to protect against freezer burn. The cheesecake can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge rather than at room temperature to keep that creamy texture intact.

Reheating

I usually enjoy this cheesecake chilled, so reheating is typically unnecessary. However, if you want to soften it slightly before serving, you can leave it at room temperature for 20 to 30 minutes. Avoid microwaving as it can ruin the texture and melt the ganache unevenly. If you do choose to microwave, do so in very short bursts at low power and watch carefully. Slow, gentle warming is key to preserving the luscious consistency.

FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, I recommend making this cheesecake a day in advance. It needs several hours to chill thoroughly and set properly, so preparing it the night before ensures it’s perfectly firm and flavorful by serving time.

What if I don’t have butterscotch chips?

You can substitute caramel chips or even white chocolate chips mixed with a bit of brown sugar and vanilla extract to mimic that butterscotch flavor. The texture might vary slightly, but it still makes a delicious cheesecake.

How do I prevent cracks on my cheesecake?

The water bath and slow cooling steps are crucial. Using low mixer speed to avoid excess air, baking at a moderate temperature, and cooling gradually in the oven all help prevent cracks for a smooth, beautiful finish.

Is it okay to use cold eggs?

For best results, use room temperature eggs. They blend more evenly into the batter, preventing lumps and ensuring a smoother filling that sets evenly.

Can I make mini cheesecakes using this recipe?

Yes! You can divide the batter into muffin tins lined with baking cups and reduce baking time accordingly—usually about 25-30 minutes—but keep an eye on them to avoid overbaking.

Conclusion

If you love all things butterscotch and cheesecake, this Loaded Butterscotch Cheesecake Recipe is a must-try in your dessert repertoire. It’s an irresistible combination of creamy, sweet, and buttery flavors that feels elegant yet comforting. I know each time I make it, everyone asks for seconds and compliments flow nonstop. Give it a go—I promise you’ll be so glad you did!

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