If you have a sweet tooth and love rich, creamy desserts that feel like a cozy hug, you are going to fall head over heels for this Loaded Butterscotch Cheesecake. Imagine the perfect balance of a buttery graham cracker crust, decadently smooth butterscotch-infused cheesecake, and a luscious butterscotch ganache topping dotted with extra chips for that irresistible texture and flavor burst. This cheesecake isn’t just a dessert; it’s a celebration of everything buttery, sweet, and creamy wrapped up in one unforgettable slice. Whether you’re baking for a special occasion or just treating yourself, this Loaded Butterscotch Cheesecake steals the show every time.

Loaded Butterscotch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the joy of making this Loaded Butterscotch Cheesecake. Each component plays a crucial role: from creating that perfectly crisp crust to infusing the filling with deep butterscotch flavor and finishing with a glossy, dreamy topping. Here’s everything you’ll need to turn this dream dessert into reality.

Graham cracker crumbs (1 3/4 cups / 235g): Forms a crunchy and buttery base that anchors the cheesecake.
Light brown sugar (¼ cup for crust, 3/4 cup for filling): Adds a rich, caramel-like sweetness essential for butterscotch notes.
Unsalted butter, melted (7 tbsp / 98g): Binds the crust crumbs and enhances the buttery flavor profoundly.
Cream cheese (24 oz / 678g), room temperature: The star of the cheesecake, delivering that ultra-creamy texture and mild tang.
All-purpose flour (3 tbsp / 24g): Helps stabilize the filling for a smooth, perfect slice.
Vanilla extract (1 tsp): Elevates all the flavors with warm, aromatic undertones.
Sour cream (½ cup / 112g): Adds a subtle tang and silky finish, balancing the sweetness.
Heavy whipping cream (½ cup + 4 ½ tbsp / 120ml + 68ml): Used both in the filling and the decadent ganache topping for richness.
Butterscotch chips (2 cups total / 338g): Packed throughout the filling and topping to amplify that irresistible butterscotch sensation.
Dry butterscotch pudding mix (3.4 oz package): Builds extra depth and creaminess in the cheesecake texture.
Large eggs (4), room temperature: Essential for binding the filling and lending a luxuriously smooth structure.
Additional butterscotch chips, for decorating: Adds a beautiful finishing touch that invites you to dig in.

How to Make Loaded Butterscotch Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides so the crust doesn’t stick. Combine the graham cracker crumbs, light brown sugar, and melted butter in a bowl until fully mixed. Press this mixture firmly into the bottom and sides of the pan to build a sturdy base that will hold all the creamy goodness. Bake for about 8-10 minutes until the crust looks set and fragrant. Then remove it from the oven and let it cool while you prepare the filling. For a water bath later, wrap the outside of your springform pan with aluminum foil to protect against leaks.

Step 2: Make the Filling

Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and well combined. Keeping the speed low is a clever tip to avoid air bubbles that can cause cracks in your cheesecake. Stir in the vanilla extract and sour cream, then mix again until fully incorporated. Next, melt half a cup of heavy cream along with 1 cup butterscotch chips in the microwave in short bursts, stirring often, until silky smooth. Gradually add this melted butterscotch into the cream cheese mixture in two parts, beating gently to maintain that creamy texture. Stir in the butterscotch pudding mix until combined, then add eggs one at a time, mixing gently after each addition and scraping down the bowl sides to keep everything even.

Step 3: Bake in a Water Bath

Pour the rich filling into your cooled graham cracker crust, spreading it evenly. Place the springform pan inside a larger baking dish and pour warm water into the outer pan until it reaches halfway up the sides of the springform pan—this water bath ensures gentle, even baking that prevents cracks and keeps the cheesecake tender and moist. Bake for 1 hour to 1 hour and 35 minutes. The center should still have a slight jiggle—this means it’s perfectly set but not overbaked. Turn off the oven, leave the cheesecake inside with the door closed for 30 minutes, then crack the door open and let it cool for another 10 minutes. This gradual cooling is magic for avoiding cracks and keeping your cheesecake flawless.

Step 4: Chill and Top with Butterscotch Ganache

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate it for 5 to 6 hours or overnight so it firms beautifully. When ready, remove the cheesecake from the pan and place it on a serving plate. For the topping, microwave the remaining heavy whipping cream until just boiling, then pour it over the leftover butterscotch chips. Let it sit for a couple minutes before whisking into a smooth ganache. Allow it to thicken slightly, then pour over the cheesecake evenly. Scatter some extra butterscotch chips on top for that extra pop of flavor and texture. Refrigerate again until you’re ready to wow your guests!

How to Serve Loaded Butterscotch Cheesecake

Garnishes

The Loaded Butterscotch Cheesecake is stunning on its own but you can add some fun garnishes that complement its buttery sweetness. Sprinkle a few toasted pecans or walnuts on top for crunch and flavor contrast, or add a dollop of freshly whipped cream for an airy, light finish. A drizzle of caramel sauce can also elevate that golden, buttery theme and add an elegant touch to your presentation.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or sliced strawberries to cut through the richness with just a hint of tartness. A cup of hot coffee or a sweet dessert wine such as a late harvest Riesling enhances the experience, balancing the creamy indulgence with warm or crisp notes.

Creative Ways to Present

If you’re serving at a gathering, consider plating individual slices with a small scoop of vanilla bean ice cream or a sprinkle of edible gold leaf for an opulent look. Another fun idea is to serve mini Loaded Butterscotch Cheesecakes in small jars or ramekins — they look adorable and perfect for portion control. You could also create a trio dessert platter including this cheesecake alongside complementary flavors like chocolate mousse or spiced pumpkin pie for a festive array.

Make Ahead and Storage

Storing Leftovers

Once you have indulged in your first slice, carefully cover the remaining cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. This Loaded Butterscotch Cheesecake keeps beautifully for 4 to 5 days, maintaining its creamy texture and unbeatable flavor.

Freezing

If you want to make it ahead or save some for later, this cheesecake freezes well. Wrap it securely with plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

This cheesecake is best served chilled, so reheating is not recommended. If you want to soften a chilled slice, let it sit at room temperature for about 15 minutes before serving to unlock the full creamy texture and balanced flavors of your Loaded Butterscotch Cheesecake.

FAQs

Can I use a regular oven pan instead of a springform pan?

While a springform pan is ideal for cheesecakes because it allows easy removal without damaging the crust, if you don’t have one, you can use a regular pan lined with parchment paper, just be extra careful when removing the cheesecake to keep it intact.

What if I don’t have butterscotch chips?

If butterscotch chips aren’t available, you can substitute with caramel chips or chopped butterscotch candies. The flavor will be slightly different but still sweet and delicious. Avoid switching to chocolate chips if you want to maintain the integrity of this Loaded Butterscotch Cheesecake.

Why is the water bath important?

The water bath slowly and evenly cooks the cheesecake, preventing the edges from drying out or cracking and ensuring a creamy, smooth texture throughout. Skipping this step can lead to less consistent results.

Can I make this cheesecake gluten-free?

Yes! Simply swap the graham cracker crumbs with a gluten-free alternative, like gluten-free cookie crumbs, and ensure your pudding mix and other ingredients are gluten-free. The cheesecake will still turn out wonderfully.

How do I prevent cracks on the cheesecake surface?

Mixing on low speed, using a water bath, and gradually cooling it in the oven with the door cracked open are key tricks that help prevent cracking while baking this Loaded Butterscotch Cheesecake.

Final Thoughts

There is something truly magical about treating yourself and your loved ones to a slice of Loaded Butterscotch Cheesecake. Its creamy, buttery richness with pockets of sweet butterscotch chips and that glossy ganache topping make it an unforgettable experience. Whether you’re a cheesecake pro or a first-timer, this recipe will fill your kitchen with inviting aromas and your heart with pure happiness. So, grab your mixing bowl, preheat your oven, and get ready to indulge in one of the most delightful desserts you’ll ever make!

Loaded Butterscotch Cheesecake Recipe

★★★★★

4.9 from 24 reviews

Author: lilan
Total Time: 7 hours 0 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Loaded Butterscotch Cheesecake combines a rich graham cracker crust with a creamy, velvety filling infused with melted butterscotch chips and butterscotch pudding mix for an extra decadent flavor. Topped with a luscious butterscotch ganache and extra chips, this dessert is perfect for special occasions or any time you crave a sweet, indulgent treat.

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 mixture firmly into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes until set, then remove and let cool.
Prepare for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water seepage from the water bath. Set aside.
Make the Filling: Reduce oven temperature to 300°F (148°C). In a large mixer bowl, beat cream cheese, brown sugar, and flour on low speed until combined, avoiding air incorporation to reduce cracks. Scrape sides of bowl.
Add Flavorings: Mix in vanilla extract and sour cream, blending on low until combined.
Melt Butterscotch: In a microwave-safe bowl, heat heavy whipping cream and 1 cup butterscotch chips in 15-30 second increments, stirring well between until smooth and melted.
Combine Butterscotch with Filling: Add the melted butterscotch mixture to the cream cheese filling in two parts, mixing well and scraping the bowl each time.
Add Pudding Mix: Stir in the dry butterscotch pudding mix until fully incorporated, scraping sides as needed.
Add Eggs: Add eggs one at a time, mixing just until blended after each addition, scraping sides thoroughly.
Prepare for Baking: Pour filling over crust. Place the springform pan in a larger pan and add warm water to the larger pan until it reaches halfway up the sides of the springform pan, ensuring water does not surpass the foil wrapping.
Bake: Bake for 1 hour and 30-35 minutes. The cheesecake center should be set but still slightly jiggly.
Initial Cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool slowly.
Cool Further: Crack the oven door open and leave cheesecake inside for another 10 minutes to prevent cracking.
Final Cooling: Remove cheesecake from oven and set on a wire rack. Once at room temperature, refrigerate for 5-6 hours or overnight until firm and cold.
Make Butterscotch Topping: Place butterscotch chips in a heatproof bowl. Microwave heavy whipping cream until it begins to boil, pour over chips, let sit 2-3 minutes, then whisk until smooth.
Apply Topping: Let the ganache cool about 5 minutes until thickened but pourable. Spread evenly over the chilled cheesecake and top with additional butterscotch chips as desired.
Store and Serve: Refrigerate covered or in a cake carrier. Best enjoyed within 4-5 days to maintain freshness and flavor.

Notes

Use room temperature cream cheese and eggs for smoother filling and even baking.
Covering the pan with foil and using a water bath helps prevent cracks.
Cool the cheesecake slowly by leaving it in the oven after baking to help prevent cracks and maintain creamy texture.
Ensure butterscotch chips are melted fully before adding to filling to avoid lumps.
Refrigerate the cheesecake for several hours or overnight before adding topping for best results.
This cheesecake is rich—serve in small slices for satisfying portions.
For easier removal, run a knife around the edges before releasing the springform pan.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American