As I stood in my kitchen, a sweet aroma enveloped the room, transporting me back to my childhood where butterscotch desserts were the ultimate comfort. Today, I’m excited to share my Loaded Butterscotch Cheesecake, a creamy dessert that redefines indulgence. With its buttery graham cracker crust, velvety filling infused with rich butterscotch, and a luscious ganache topping, this cheesecake is perfect for any celebration or cozy night in. Not only does it promise to impress your guests, but it’s also surprisingly simple to make, even for those of us who aren’t baking experts. So, are you ready to whip up this decadent delight and experience the joy of homemade dessert? Let’s dive in! Why is Butterscotch Cheesecake So Irresistible? Decadent Indulgence: This Loaded Butterscotch Cheesecake brings a luxurious treat to your dessert table with its rich flavor and creamy texture. Effortless Preparation: With simple ingredients and straightforward steps, even novice bakers can master this dessert with ease. Versatile Variations: Feel free to switch up flavors! Try an Oreo crust or add chocolate chips for a delightful twist. Crowd-Pleasing Appeal: Perfect for holidays or casual get-togethers, this cheesecake will have everyone reaching for seconds, ensuring it’s the star of the evening. Make Ahead: Prepare it a day in advance, allowing the flavors to meld and making your hosting prep stress-free. Want more delicious ideas? Check out our recipes for Mini Pineapple Cheesecakes or indulge in an Oreo Cheesecake Savor. Loaded Butterscotch Cheesecake Ingredients • Get ready to delight in this rich, creamy dessert! For the Crust Graham Cracker Crumbs – Provides a crunchy base; substitute with crushed cookies for different flavors. Light Brown Sugar – Adds sweetness and a hint of molasses; can be replaced with dark brown sugar for a richer taste. Unsalted Butter – Binds the crust ingredients together; use salted butter if unsalted is unavailable, but reduce additional salt in the recipe. For the Filling Cream Cheese – Creates the creamy filling; ensure it’s at room temperature for smooth mixing. Eggs – Provide structure and stability; use room temperature eggs for the best incorporation. Sour Cream – Adds creaminess and tang; Greek yogurt can be a good substitute. Heavy Whipping Cream – Enhances richness and texture; can substitute with coconut cream for a dairy-free version. Butterscotch Chips – Infuses the filling with butterscotch flavor; chocolate chips can substitute for a different taste. Butterscotch Pudding Mix – Enhances the butterscotch flavor and thickens the filling; instant pudding mix can also be used. For Ganache Butterscotch Chips – Combines with heavy cream for a rich topping; essential for that luscious finish. Heavy Cream – Works with butterscotch chips to create the smooth ganache; make sure it’s fresh for the best flavor. Now, gather your ingredients, and let’s bring this Loaded Butterscotch Cheesecake to life! Step‑by‑Step Instructions for Loaded Butterscotch Cheesecake Step 1: Prepare the Crust Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted unsalted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside and lower the oven temperature to 300°F (148°C). Step 2: Make the Filling In a large mixing bowl, beat the room temperature cream cheese using an electric mixer until smooth and creamy. Gradually add in the light brown sugar and a sprinkle of flour, mixing until fully incorporated. Fold in sour cream, heavy whipping cream, and melted butterscotch chips followed by the butterscotch pudding mix. Add eggs one at a time, mixing gently until just combined to ensure a luscious Loaded Butterscotch Cheesecake filling. Step 3: Bake the Cheesecake Carefully wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish, which will be filled with warm water halfway up the sides. Pour the cheesecake batter into the prepared crust, then bake in the preheated oven for 1 hour and 35 minutes. The edges should be set, but the center will slightly jiggle, indicating it’s perfectly cooked. Step 4: Cool and Refrigerate Once baked, turn off the oven and leave the cheesecake inside for an additional 30 minutes to gradually cool, which helps prevent cracks. Remove the cheesecake from the oven, allow it to cool at room temperature for about an hour, then cover and refrigerate for 5-6 hours or overnight to let the flavors develop and the texture set beautifully. Step 5: Add the Topping To prepare the ganache, heat heavy whipping cream in a small saucepan until just simmering, then pour it over a bowl of butterscotch chips. Stir until the mixture is smooth and glossy. Once the cheesecake is fully chilled, pour the warm ganache over the top, spreading it evenly, and decorate with extra butterscotch chips for that irresistible finish. Chill the cheesecake for another 30 minutes before slicing and serving. How to Store and Freeze Loaded Butterscotch Cheesecake Refrigerator: Keep your Loaded Butterscotch Cheesecake covered in the fridge for up to 1 week. Use plastic wrap or an airtight container for best results. Freezer: If you want to enjoy your cheesecake beyond a week, freeze it for up to 2 months. Slice it before freezing for convenient portions, and wrap each piece tightly in plastic wrap and foil. Thawing: When you’re ready to serve, thaw the cheesecake overnight in the refrigerator. This helps maintain its creamy texture and flavor profile. Reheating: Cheesecake is best enjoyed chilled, but if you prefer it at room temperature, let it sit out for about 30 minutes before serving; this brings out the flavors beautifully. What to Serve with Loaded Butterscotch Cheesecake? Elevate your dessert experience by pairing this luscious cheesecake with delightful accompaniments that complement its rich flavors and creamy texture. Whipped Cream: A dollop of freshly whipped cream adds a light, fluffy contrast that balances the cheesecake’s richness. It’s a classic pairing that enhances every bite. Coffee or Espresso: The warm, bitter notes of coffee beautifully offset the sweetness of butterscotch, making for a comforting drink that rounds out your dessert. Chocolate Sauce: Drizzling a warm chocolate sauce over the cheesecake elevates it to another level of indulgence, adding a depth of flavor and an eye-catching presentation. Caramel Sauce: A splash of caramel sauce creates a sweet and salty harmony, enhancing the butterscotch nuances while adding an extra touch of decadence. Fresh Berries: Bright, juicy raspberries or strawberries not only provide a fresh burst of flavor but also add a pop of color, balancing richness with vibrant acidity. Ice Cream: A scoop of vanilla or caramel ice cream melts deliciously into the cheesecake, creating a dreamily creamy combination that is utterly irresistible. Nutty Crunch: Toasted pecans or walnuts sprinkled on top add a satisfying crunch, complementing the creamy texture and providing a delightful nutty flavor contrast. Mint Leaves: A sprig of fresh mint not only looks elegant but also adds a refreshing touch that cuts through the cheesecake’s richness, cleansing the palate. Whatever your choices may be, serving options like these will turn your Loaded Butterscotch Cheesecake into a show-stopping dessert experience! Make Ahead Options Preparing the Loaded Butterscotch Cheesecake ahead of time is a fantastic way to simplify your meal planning! You can make the cheesecake base up to 24 hours in advance, allowing the flavors to deepen while it chills in the refrigerator. Simply follow the recipe up through the cooling phase, and then cover it tightly with plastic wrap before refrigerating. The ganache can also be made up to 3 days ahead; just store it in an airtight container in the fridge and reheat slightly before pouring over the chilled cheesecake. When it’s time to serve, pour the ganache over the cheesecake, chill for 30 minutes, and enjoy a dessert that’s just as creamy and delightful as if it were freshly made! Tips for the Best Loaded Butterscotch Cheesecake Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter and to avoid lumps in your Loaded Butterscotch Cheesecake. Use the Water Bath: Don’t skip the water bath! It helps regulate temperature during baking, creating a creamy texture and preventing cracks on the surface. Cool Gradually: After baking, let the cheesecake cool in the oven for 30 minutes to help retain moisture and prevent excessive cracking. Slicing Secrets: For clean slices, use a hot knife and wipe it between cuts. This ensures your Loaded Butterscotch Cheesecake looks as good as it tastes! Chill Overnight: Preparing your cheesecake a day in advance allows the flavors to meld beautifully, enhancing the richness and texture. Loaded Butterscotch Cheesecake Variations Feel free to put your own spin on this delightful cheesecake and make it uniquely yours! Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free cream cheese for a delicious plant-based version. Oreo Crust Twist: Swap out the graham crackers for crushed Oreos for a richer, chocolatey flavor that pairs beautifully with the butterscotch. Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the ganache for an extra layer of gooey sweetness. Nutty Surprise: Add chopped walnuts or pecans into the filling or sprinkle on top for a delightful crunch and nutty flavor. Chocolate Chips: Mix in semi-sweet chocolate chips alongside butterscotch chips for a delightful flavor contrast and surprise in every bite. Pumpkin Spice Version: Add pumpkin puree and a sprinkle of pumpkin spice instead of butterscotch for a fall-inspired twist that’s equally creamy. Freeze for Bites: Cut leftovers into squares and freeze for a sweet treat; these butterscotch bites can be enjoyed straight from the freezer for a cooling dessert. Add Cinnamon: A touch of ground cinnamon mixed into the crust will add a warm, aromatic flavor that elevates the entire dessert experience. Experimenting with these variations can lead to exciting discoveries—perhaps a touch of nutmeg or even a slight hint of espresso could be in your future dessert creations! And if you’re in the mood for more cheesecake recipes, why not try these delightful Mini Pineapple Cheesecakes or indulge in an Oreo Cheesecake Savor for a change of pace? Loaded Butterscotch Cheesecake Recipe FAQs How do I select ripe ingredients? Absolutely! When choosing your ingredients, look for cream cheese that’s creamy and smooth without lumps. For eggs, opt for those with a clean shell and check the expiration date. Butterscotch chips should be fresh with no visible discoloration. How should I store my Loaded Butterscotch Cheesecake? Very! Keep your cheesecake covered in the refrigerator for up to 1 week. I use plastic wrap or an airtight container to keep it moist and flavorful. If you’re planning to keep it longer, consider freezing it. Can I freeze Loaded Butterscotch Cheesecake? Yes! You can freeze it for up to 2 months. I recommend slicing it beforehand for convenient portions. Wrap each slice tightly in plastic wrap, then in foil to prevent freezer burn. When you’re ready to enjoy, just thaw overnight in the refrigerator. What should I do if my cheesecake cracks? Don’t worry! If you see cracks, it may have baked too long or the oven temperature was too high. To avoid this in the future, use a water bath during baking, and always cool the cheesecake gradually in the oven after baking to maintain moisture. Are there any dietary considerations for this recipe? Definitely! If you’re accommodating dietary restrictions, you can substitute sour cream with Greek yogurt for a lighter option, or use coconut cream to make it dairy-free. Be cautious about allergies—ensure your butterscotch chips are nut-free if you have people with nut allergies! How long should I chill my Loaded Butterscotch Cheesecake before serving? Chill it for at least 5-6 hours, or even better, overnight! This allows the flavors to meld beautifully and enhances the creamy texture, making each slice a delightful experience. Loaded Butterscotch Cheesecake That's Creamy and Irresistible Loaded Butterscotch Cheesecake is a creamy dessert that redefines indulgence with its rich flavor. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 35 minutes minsCooling Time 6 hours hrsTotal Time 7 hours hrs 55 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups Graham Cracker Crumbs Provides a crunchy base; substitute with crushed cookies for different flavors.0.5 cups Light Brown Sugar Adds sweetness and hint of molasses; can be replaced with dark brown sugar for richer taste.0.5 cups Unsalted Butter Binds the crust ingredients together; use salted butter if unsalted is unavailable.For the Filling16 oz Cream Cheese Creates the creamy filling; ensure it’s at room temperature.3 large Eggs Provide structure and stability; use room temperature eggs.0.5 cups Sour Cream Adds creaminess and tang; Greek yogurt can be a substitute.1 cup Heavy Whipping Cream Enhances richness and texture; can substitute with coconut cream.1 cup Butterscotch Chips Infuses filling with butterscotch flavor; chocolate chips can substitute.3.4 oz Butterscotch Pudding Mix Enhances butterscotch flavor and thickens filling; instant pudding mix can also be used.For Ganache1 cup Butterscotch Chips Combines with heavy cream for a rich topping.0.5 cups Heavy Cream Works with butterscotch chips to create the smooth ganache. Equipment 9-inch springform panMixing bowlelectric mixeraluminum foilBaking DishSaucepan Method Step-by-Step Instructions for Loaded Butterscotch CheesecakePreheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted unsalted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside and lower the oven temperature to 300°F (148°C).In a large mixing bowl, beat the room temperature cream cheese using an electric mixer until smooth and creamy. Gradually add in the light brown sugar and a sprinkle of flour, mixing until fully incorporated. Fold in sour cream, heavy whipping cream, and melted butterscotch chips followed by the butterscotch pudding mix. Add eggs one at a time, mixing gently until just combined.Carefully wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish, which will be filled with warm water halfway up the sides. Pour the cheesecake batter into the prepared crust, then bake for 1 hour and 35 minutes.Once baked, turn off the oven and leave the cheesecake inside for an additional 30 minutes to gradually cool. Remove the cheesecake from the oven, allow it to cool at room temperature for about an hour, then cover and refrigerate for 5-6 hours or overnight.To prepare the ganache, heat heavy whipping cream in a small saucepan until just simmering, then pour it over a bowl of butterscotch chips. Stir until the mixture is smooth and glossy. Once the cheesecake is fully chilled, pour the warm ganache over the top, spreading it evenly, and chill the cheesecake for another 30 minutes before slicing and serving. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 50mgIron: 0.5mg NotesEnsure cream cheese and eggs are at room temperature for a smooth batter. Using a water bath helps create a creamy texture and prevents cracks on the surface. Tried this recipe?Let us know how it was!
