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.
Ingredients
Scale
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
- 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
