Loaded Butterscotch Cheesecake

Loaded Butterscotch Cheesecake is a dream dessert for butterscotch lovers. With a buttery graham cracker crust, creamy butterscotch-infused filling, and a luscious ganache topping, this cheesecake delivers on richness and indulgence. Each layer is thoughtfully crafted to balance sweetness and creaminess, and the final presentation is beautifully finished with a cascade of butterscotch chips—making it a showstopper for any occasion.

Why You’ll Love This Recipe:

• Packed with real butterscotch flavor from chips and pudding mix
• Ultra-creamy texture thanks to sour cream and heavy cream
• A crunchy, buttery graham cracker crust
• Gorgeous, glossy ganache topping for a bakery-style finish
• Freezer-friendly and great for make-ahead entertaining

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

Directions:

Prepare the Crust:

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
4. Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).

Make the Filling:

1. In a large bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
2. Add brown sugar and flour. Mix until well combined and smooth.
3. Add vanilla extract and mix.
4. Add sour cream and heavy whipping cream. Mix until fully incorporated.
5. Melt the butterscotch chips in the microwave in 20-second intervals, stirring until smooth.
6. Add the melted butterscotch chips to the batter and mix until evenly combined.
7. Add the dry butterscotch pudding mix and mix until well combined.
8. Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.

Bake the Cheesecake:

1. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan. Place the pan inside a larger roasting pan.
2. Pour the cheesecake batter into the prepared crust. Smooth the top.
3. Pour warm water into the roasting pan to come about halfway up the side of the springform pan to create a water bath.
4. Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly.
5. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
6. Crack the oven door and leave the cheesecake inside for another 30 minutes.
7. Remove cheesecake from the oven and water bath, and let it cool at room temperature for 1 hour.
8. Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until fully set.

Add the Topping:

1. Add butterscotch chips and heavy whipping cream to a heat-proof bowl.
2. Microwave in 15-20 second intervals, stirring until smooth and glossy.
3. Pour the ganache over the top of the chilled cheesecake and spread evenly.
4. Sprinkle additional butterscotch chips over the ganache for decoration.
5. Refrigerate for at least 30 minutes before serving to set the topping.

Pro Tips and Variations:

• Use room temperature ingredients for a smooth filling without lumps.
• Don’t skip the water bath—it ensures the cheesecake bakes evenly and prevents cracking.
• Substitute graham crackers with gingersnap or vanilla wafers for a twist.
• Want extra crunch? Add crushed toffee bits to the top.

Serving Suggestions:

• Serve chilled with a drizzle of caramel or whipped cream for an extra treat.
• Pair it with a hot cup of coffee or espresso for balance.
• Great for birthdays, holidays, or weekend indulgences.

Storage/Reheating:

• Store covered in the fridge for up to 5 days.
• Cheesecake freezes beautifully. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thaw overnight in the fridge before serving.

FAQs:

Can I use instant pudding mix instead of cook-and-serve?
Yes, instant works just as well and blends smoothly into the filling.

Do I have to use a water bath?
It’s highly recommended for best results. It helps prevent cracks and bakes the cheesecake evenly.

Can I make this cheesecake ahead of time?
Absolutely! It actually tastes better the next day after chilling overnight.

Conclusion:

This Loaded Butterscotch Cheesecake is everything you’d want in a dessert—decadent, creamy, and bursting with rich butterscotch flavor. Whether you’re serving it for a special gathering or just treating yourself, it’s guaranteed to impress with both taste and appearance.

More Recipe Suggestions:

Marry Me Chicken Pasta

Loaded Cheesy Chicken Bake

BBQ Chicken Chopped Salad with Cilantro Ranch

Loaded Iceberg Wedge Salad

Coconut Milk Mini Cheesecakes

Loaded Butterscotch Cheesecake

Loaded Butterscotch Cheesecake is a dream dessert for butterscotch lovers. With a buttery graham cracker crust, creamy butterscotch-infused filling, and a luscious ganache topping, this cheesecake delivers on richness and indulgence.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 to 14 Slices

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Springform Pan 9-inch
• Parchment paper
• Hand Mixer
• Roasting Pan

Ingredients

  

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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

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Instructions

 

Prepare the Crust:

• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
• In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture resembles wet sand.
• Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
• Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).

Make the Filling:

• In a large bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
• Add brown sugar and flour. Mix until well combined and smooth.
• Add vanilla extract and mix.
• Add sour cream and heavy whipping cream. Mix until fully incorporated.
• Melt the butterscotch chips in the microwave in 20-second intervals, stirring until smooth.
• Add the melted butterscotch chips to the batter and mix until evenly combined.
• Add the dry butterscotch pudding mix and mix until well combined.
• Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.

Bake the Cheesecake:

• Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan. Place the pan inside a larger roasting pan.
• Pour the cheesecake batter into the prepared crust. Smooth the top.
• Pour warm water into the roasting pan to come about halfway up the side of the springform pan to create a water bath.
• Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
• Crack the oven door and leave the cheesecake inside for another 30 minutes.
• Remove cheesecake from the oven and water bath, and let it cool at room temperature for 1 hour.
• Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until fully set.

Add the Topping:

• Add butterscotch chips and heavy whipping cream to a heat-proof bowl.
• Microwave in 15-20 second intervals, stirring until smooth and glossy.
• Pour the ganache over the top of the chilled cheesecake and spread evenly.
• Sprinkle additional butterscotch chips over the ganache for decoration.
• Refrigerate for at least 30 minutes before serving to set the topping.

Notes:

• Make sure the ganache topping is fully cooled before serving.
• For a cleaner slice, use a hot knife wiped clean between cuts.

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