If you are a fan of indulgent, creamy desserts that bring a perfect blend of sweet and buttery notes, then you absolutely must try this Loaded Butterscotch Cheesecake. Every forkful delivers a rich, velvety texture complemented by the deep caramel flavor of butterscotch, making it an unforgettable treat. This cheesecake is a total showstopper, from its buttery graham cracker crust to the luscious, melt-in-your-mouth filling, all topped with a glossy butterscotch ganache and extra chips for that satisfying bite. Whether you’re celebrating a special occasion or simply craving something truly decadent, this Loaded Butterscotch Cheesecake will win hearts and have everyone asking for seconds.

Loaded Butterscotch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first exciting step in creating this dessert masterpiece. Each component plays a crucial role: the crust brings crunch and sweetness, the cream cheese base ensures lusciousness, and the butterscotch chips infuse that irresistible caramel warmth.

Graham cracker crumbs (1 3/4 cups/235g): Forms a crunchy and slightly sweet crust that perfectly supports the creamy filling.
Light brown sugar (¼ cup for crust, 3/4 cup for filling): Adds deep, caramel-like sweetness with a hint of molasses that enhances butterscotch flavor.
Unsalted butter (7 tbsp/98g, melted): Binds the crust ingredients while adding rich, buttery flavor.
Cream cheese (24 oz/678g, room temperature): The superstar of any cheesecake, providing smoothness and tanginess for balance.
All-purpose flour (3 tbsp/24g): Stabilizes the cheesecake texture, helping it set just right without cracking.
Vanilla extract (1 tsp): Enhances the overall aroma and layers of flavor subtly.
Sour cream (1/2 cup/112g): Keeps the filling creamy while adding a slight tang, preventing it from being overly sweet.
Heavy whipping cream (1/2 cup + 4 1/2 tbsp/120ml + 68ml): Adds richness both inside the filling and in the glossy topping.
Butterscotch chips (1 cup + 1 cup + extra for decorating, about 338g total): The heart of the Loaded Butterscotch Cheesecake, melting into the filling and topping for that signature flavor.
Dry butterscotch pudding mix (3.4 oz package): Helps give the cheesecake a velvety consistency and extra depth of butterscotch goodness.
Large eggs (4, room temperature): Essential for structure and creaminess, ensuring a perfectly baked cheesecake.

How to Make Loaded Butterscotch Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides so your crust releases easily after baking. In a small bowl, combine your graham cracker crumbs, light brown sugar, and melted butter. Press this mixture firmly along the bottom and up the sides of your pan to create a sturdy, buttery base that will hold all that delicious cheesecake goodness.

Step 2: Bake the Crust and Prep for Water Bath

Bake the crust for 8-10 minutes until it’s golden and fragrant. While it cools, wrap the outside of the springform pan with aluminum foil to prevent any water from your upcoming water bath from seeping in and making the crust soggy – this is a small step that makes a big difference in the final texture.

Step 3: Whip Up the Cream Cheese Filling

Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, blend room temperature cream cheese, the larger amount of light brown sugar, and flour on low speed to avoid air bubbles that cause cracks. Scrape down the sides to keep everything smooth and well combined. Add vanilla extract and sour cream and continue mixing gently.

Step 4: Melt Butterscotch and Incorporate

In a microwave-safe bowl, heat half of the butterscotch chips with the ½ cup heavy whipping cream in short bursts, stirring between each until melted and silky. Incorporate this butterscotch mixture into the filling in two parts, mixing thoroughly each time to distribute that sweet, buttery flavor evenly.

Step 5: Add Pudding Mix and Eggs

Stir in the dry butterscotch pudding mix to build richness and depth. Then add eggs one at a time, mixing gently after each addition and scraping down the bowl to keep the batter smooth and aeration low. This slow, steady mixing ensures a creamy, crack-free cheesecake.

Step 6: Bake in a Water Bath

Pour the smooth filling into your prepared crust. Place the springform pan inside a larger pan and carefully add warm water until it reaches about halfway up the sides of the springform pan. Bake for 1 hour and 30-35 minutes. Look for the center to be just set but with a slight jiggle – that perfect doneness means creamy texture inside without being runny.

Step 7: Gradual Cooling

To prevent cracks and maintain silky texture, turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes. Then open the oven door slightly and allow it to cool for another 10 minutes. Remove from the oven and transfer to a rack until it reaches room temperature.

Step 8: Chill Until Firm

Refrigerate the cheesecake for at least 5-6 hours or overnight to let it set completely. This slow cooling step builds that luscious, dense texture that Loaded Butterscotch Cheesecake is famous for.

Step 9: Prepare Butterscotch Ganache Topping

When ready to finish, melt the rest of the butterscotch chips by pouring boiling heavy cream over them in a heatproof bowl. After 2-3 minutes, whisk gently until smooth and shiny. Let it cool until thick yet pourable, then spread evenly over the chilled cheesecake. Sprinkle additional butterscotch chips on top for extra visual appeal and bursts of flavor.

How to Serve Loaded Butterscotch Cheesecake

Garnishes

Sprinkle extra butterscotch chips or shaved caramel on top to echo the rich flavors inside. A light dusting of flaky sea salt adds a sophisticated contrast to the sweetness. For a fresh touch, a few berries or a small dollop of whipped cream can brighten the plate beautifully.

Side Dishes

This cheesecake is decadent enough to stand alone, but pairing it with a cup of robust coffee or a glass of dessert wine can elevate the experience even further. Fresh fruit like sliced pears or apples also offers a refreshing counterpoint to the butterscotch richness.

Creative Ways to Present

Serve the cheesecake as a stunning centerpiece for celebrations or slice into elegant mini portions for parties. For an extra indulgence, drizzle some caramel sauce or chocolate ganache over each slice. Layering leftovers into parfait glasses with whipped cream and crushed graham crackers is a fun way to enjoy the flavors in a new form.

Make Ahead and Storage

Storing Leftovers

Keep your Loaded Butterscotch Cheesecake in the refrigerator well-covered or in a cake carrier to maintain freshness. It stays best when eaten within 4-5 days to savor its creamy texture and vibrant flavors at their peak.

Freezing

You can freeze the cheesecake after baking and chilling by wrapping it tightly in plastic wrap and then in foil or placing it in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before serving, and be sure to add fresh ganache topping afterward for a delightful finish.

Reheating

Cheesecake is typically enjoyed chilled, but if you want to serve it slightly warmer, simply let slices sit at room temperature for about 20 minutes. Avoid using a microwave to warm it, as this can change the texture and make it lose that smooth, creamy appeal.

FAQs

Can I use regular pudding mix instead of butterscotch pudding mix?

While regular pudding mix can work in a pinch, the butterscotch pudding mix is essential for that distinctive caramel sweetness that defines this cheesecake. Using another flavor could alter the final taste significantly.

Is it necessary to use a water bath when baking this cheesecake?

Yes, the water bath helps the cheesecake cook evenly and prevents cracks by creating a moist, gentle heat environment. It’s worth the extra step to achieve that silky smooth texture.

Can I make this cheesecake gluten-free?

To make it gluten-free, substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies. Double-check the pudding mix for gluten as well to ensure the entire dessert stays safe for gluten sensitivity.

How do I prevent my cheesecake from cracking?

Mix your batter on low speed, use room temperature ingredients, bake in a water bath, and cool the cheesecake gradually inside the oven with the door cracked open. These tips dramatically reduce the chance of cracks forming on the surface.

Can I use a different type of chips instead of butterscotch?

You could experiment with white chocolate or caramel chips, but the unique flavor of butterscotch is what makes the Loaded Butterscotch Cheesecake so special. Swapping chips will change the flavor profile, so try to keep it close for the best result.

Final Thoughts

This Loaded Butterscotch Cheesecake is a celebration of everything rich, creamy, and utterly delicious. Its delicate balance of flavors and textures makes it a dessert that feels both luxurious and comfortingly familiar. Whether you’re sharing it with loved ones or treating yourself to something special, this cheesecake promises to be a sweet highlight you’ll want to make again and again. Give it a try, and prepare to fall in love with every decadent bite!

Loaded Butterscotch Cheesecake Recipe

★★★★★

5 from 30 reviews

Author: Thomas
Total Time: 7 hours 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Loaded Butterscotch Cheesecake is a rich and indulgent dessert featuring a buttery graham cracker crust, a silky cream cheese filling infused with melted butterscotch chips, pudding mix, and a luscious butterscotch ganache topping. Perfect for special occasions or anytime you crave a creamy, sweet treat with deep butterscotch flavor and a smooth texture.

Instructions

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 the mixture firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes then set aside to cool.
Prepare Pan for Water Bath: Wrap the outside of the springform pan completely in aluminum foil to prevent water from seeping in during baking. Set aside.
Make the Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, brown sugar, and flour together on low speed until combined, scraping the sides occasionally to avoid lumps. Add vanilla extract and sour cream and beat until just blended.
Melt Butterscotch Chips: In a microwave-safe bowl, combine heavy whipping cream and 1 cup butterscotch chips. Heat in 15-30 second intervals, stirring in between until fully melted and smooth.
Combine Filling Mixture: Gradually add the melted butterscotch mixture to the cream cheese mixture in two parts, mixing well after each addition. Then add the dry butterscotch pudding mix and blend until smooth. Add eggs one at a time, mixing gently after each addition and scraping the bowl sides.
Assemble Cheesecake: Pour the filling into the prepared crust. Place the springform pan inside a larger pan and pour warm water into the larger pan so it reaches halfway up the sides of the springform pan, keeping water below the foil line for the bath.
Bake: Bake cheesecake for 1 hour and 30-35 minutes. The center should be mostly set but still slightly jiggly. Turn off the oven and leave cheesecake inside, door closed, for 30 minutes. Crack the oven door open and leave it in for an additional 10 minutes to cool gradually.
Chill: Remove cheesecake from the oven and cool to room temperature on a rack. Refrigerate for 5-6 hours or overnight until completely firm.
Prepare Butterscotch Topping: Place 1 cup butterscotch chips in a heatproof bowl. Microwave the heavy cream until it just begins to boil. Pour hot cream over butterscotch chips and let sit 2-3 minutes. Whisk until smooth and slightly thickened but still pourable.
Finish and Serve: Remove cheesecake from springform pan and place on serving plate. Pour the butterscotch topping evenly over the cheesecake and spread gently. Decorate with additional butterscotch chips if desired. Refrigerate covered until ready to serve. Best consumed within 4-5 days.

Notes

Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
Wrapping the pan in aluminum foil is essential to prevent water from the water bath from leaking into the cheesecake.
The slow cooling process in the oven helps prevent cracking.
If you don’t have a springform pan, use a regular cake pan but be mindful it may be more difficult to remove the cheesecake cleanly.
Store the cheesecake well covered in the refrigerator and consume within 4-5 days for best flavor and texture.
You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.

Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 520
Sugar: 42g
Sodium: 310mg
Fat: 35g
Saturated Fat: 21g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 8g
Cholesterol: 140mg

Keywords: butterscotch cheesecake, creamy cheesecake, loaded cheesecake, dessert, baked cheesecake, butterscotch dessert, creamy butterscotch, springform cheesecake