Loaded Butterscotch Cheesecake

There’s something undeniably cozy about butterscotch. Its rich, buttery sweetness feels like a warm hug on a chilly day, making it the perfect flavor for a truly indulgent cheesecake. This Loaded Butterscotch Cheesecake is a dreamy combination of velvety-smooth cheesecake, a buttery graham cracker crust, and an irresistible butterscotch topping. Every bite is pure bliss!

Whether you’re making this for a holiday gathering, a special celebration, or simply because you deserve a little treat, this cheesecake is bound to impress. The deep caramel notes of butterscotch, combined with the creamy texture of the cheesecake, make this dessert absolutely unforgettable. Plus, it’s loaded with extra butterscotch chips for even more decadence!

Why You’ll Love This Recipe

• Rich and Creamy – The smooth, velvety texture of the cheesecake pairs perfectly with the buttery butterscotch flavor.
• Buttery Graham Cracker Crust – A classic, slightly crunchy base that complements the soft and luscious cheesecake.
• Loaded with Butterscotch – Butterscotch chips are mixed into the filling and drizzled on top for the ultimate indulgence.
• Perfect for Special Occasions – Whether it’s a birthday, holiday, or just a weekend treat, this cheesecake will steal the show.
• Make-Ahead Friendly – Cheesecakes need time to chill, so you can make it in advance and have it ready to go when you need it!

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup brown sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup butterscotch chips

For the Butterscotch Topping:

• 1/2 cup butterscotch chips
• 2 tbsp heavy cream

How to Make Loaded Butterscotch Cheesecake

Making cheesecake from scratch may seem intimidating, but with a little patience and the right steps, you’ll have a perfect dessert that’s totally worth the effort.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan. You can use the bottom of a measuring cup to pack it down tightly.
4. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
3. Stir in the sour cream and vanilla extract until fully combined.
4. Fold in the butterscotch chips, distributing them evenly throughout the batter.
5. Pour the cheesecake batter over the cooled crust and smooth out the top with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan with aluminum foil and place it in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
3. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This helps prevent sudden temperature changes that can cause cracks.
5. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 6 hours or overnight.

Step 4: Make the Butterscotch Topping

1. In a small microwave-safe bowl, combine the butterscotch chips and heavy cream.
2. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and pourable.
3. Let it cool slightly, then drizzle over the chilled cheesecake before serving.

Helpful Tips

• Use Room Temperature Ingredients – This ensures a smooth batter with no lumps. Let the cream cheese, eggs, and sour cream sit at room temperature before starting.
• Don’t Skip the Water Bath – A water bath creates gentle, even heat and prevents cracks in your cheesecake.
• Chill for the Best Texture – The cheesecake needs at least 6 hours in the fridge to set properly. Overnight is even better!
• For Clean Slices – Wipe your knife with a damp paper towel between cuts for neat, professional-looking slices.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 6 hours
• Total Time: 7 hours 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• If you prefer a firmer texture, freeze the cheesecake for about 30 minutes before slicing.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• You can also freeze the cheesecake (without the butterscotch topping) for up to 2 months. Thaw in the fridge overnight before serving.

Nutritional Information (Per Serving)

• Calories: 420
• Fat: 28g
• Carbohydrates: 38g
• Protein: 6g
• Sugar: 28g

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! Cheesecakes are perfect for making ahead since they need several hours to chill. You can make it 1-2 days in advance, and it will taste even better as the flavors meld.

Can I use a different crust?

Absolutely! While the graham cracker crust is classic, you can switch it up with chocolate cookie crumbs or vanilla wafer crumbs for a fun twist.

What if I don’t have a springform pan?

A springform pan is best for cheesecakes, but you can use a deep pie dish instead. Just note that it may be harder to remove slices cleanly.

Why did my cheesecake crack?

Cracks happen when the cheesecake cools too quickly or if it’s overbaked. Using a water bath and letting it cool gradually in the oven helps prevent this. But don’t worry—if it cracks, just cover it with extra butterscotch topping!

Storage Instructions

Refrigerator:

Store the cheesecake in an airtight container or cover it with plastic wrap and keep it in the fridge for up to 5 days.

Freezer:

To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before serving.

Related Recipes

If you loved this Loaded Butterscotch Cheesecake, you might also enjoy:

• Raspberry Zinger Poke Cake
• Cinnamon Roll Cake
• French Antilles Coconut Flan (Flan Coco)
• Decadent Coconut Caramel Flan: A Creamy and Indulgent Dessert

Conclusion

This Loaded Butterscotch Cheesecake is pure indulgence in every bite. With its creamy texture, buttery crust, and rich butterscotch flavor, it’s a dessert that’s sure to impress. Whether you’re making it for a holiday gathering or just treating yourself, this cheesecake is bound to become a new favorite.

Print