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Loaded Butterscotch Cheesecake Recipe

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4.1 from 7 reviews

Loaded Butterscotch Cheesecake is a decadent dessert featuring a buttery graham cracker crust, a creamy cheesecake filling infused with butterscotch chips, pudding mix, and a luscious butterscotch ganache topping. This richly flavored American classic offers a perfectly smooth texture with every bite bursting with sweet, creamy butterscotch goodness. Ideal for special occasions or whenever you crave an indulgent treat.

  • Total Time: 8 hours 10 minutes
  • Yield: 12–14 slices

Ingredients

Crust

  • 1 3/4 cups (235g) graham cracker crumbs
  • ¼ cup (56g) packed light brown sugar
  • 7 tbsp (98g) unsalted butter, melted

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

Topping

  • 1 cup (169g) butterscotch chips
  • 4 1/2 tbsp (68ml) heavy whipping cream
  • Additional butterscotch chips, for decorating

Instructions

  1. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl. Press mixture evenly into the bottom and up the sides of the springform pan. Bake for 8-10 minutes, then set aside to cool. Cover the pan’s outside with aluminum foil to protect it during the water bath. Set aside.
  2. Prepare the Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, blend cream cheese, brown sugar, and flour on low speed until combined, scraping bowl sides to avoid air bubbles. Add vanilla extract and sour cream, beating on low until well mixed. In a microwave-safe bowl, heat heavy cream and butterscotch chips in short intervals, stirring until melted. Add this warm butterscotch mixture in two parts to the cream cheese mixture, mixing well each time. Add dry butterscotch pudding mix and blend thoroughly. Add eggs one at a time, mixing after each addition and scraping sides.
  3. Bake Cheesecake: Pour filling into crust-lined pan. Place springform pan inside a larger pan and pour warm water into the outer pan to reach halfway up the springform sides—ensure water does not touch foil covering. Bake for 1 hour and 30-35 minutes, until center is set but slightly jiggly. Turn off oven, leave cheesecake inside with door closed for 30 minutes. Crack oven door open and keep cheesecake inside for another 10 minutes to cool slowly and prevent cracks. Remove and cool at room temperature before chilling for 5-6 hours or overnight until firm.
  4. Prepare Topping and Assemble: Remove chilled cheesecake from pan and place on serving plate. For ganache, microwave heavy whipping cream until it just begins to boil, then pour over butterscotch chips in a heatproof bowl. Let sit 2-3 minutes, whisk until smooth. Allow to thicken slightly for 5 minutes, then pour evenly over cheesecake. Decorate with additional butterscotch chips as desired. Refrigerate covered until ready to serve. Best enjoyed within 4-5 days.

Notes

  • Use room temperature cream cheese and eggs for a smooth filling.
  • Covering the springform pan with foil prevents water from seeping in during the water bath.
  • Slow cooling after baking helps prevent cheesecake cracks.
  • Chill cheesecake thoroughly for best slicing and texture.
  • Use a water bath to gently bake the cheesecake for a creamy, even texture.
  • Store cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness.
  • Author: Olivia
  • Prep Time: 1 hour
  • Cook Time: 2 hours 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/loaded-butterscotch-cheesecake-recipe/