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Loaded Butterscotch Cheesecake Recipe

Loaded Butterscotch Cheesecake Recipe

★★★★★

4.9 from 24 reviews
  • Author: lilan
  • Total Time: 7 hours 0 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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.

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

Butterscotch Topping

  • 1 cup (169g) butterscotch chips
  • 4 1/2 tbsp (68ml) heavy whipping cream
  • Additional butterscotch chips, for decorating

Instructions

  1. 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.
  2. Prepare for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water seepage from the water bath. Set aside.
  3. 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.
  4. Add Flavorings: Mix in vanilla extract and sour cream, blending on low until combined.
  5. 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.
  6. 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.
  7. Add Pudding Mix: Stir in the dry butterscotch pudding mix until fully incorporated, scraping sides as needed.
  8. Add Eggs: Add eggs one at a time, mixing just until blended after each addition, scraping sides thoroughly.
  9. 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.
  10. Bake: Bake for 1 hour and 30-35 minutes. The cheesecake center should be set but still slightly jiggly.
  11. Initial Cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool slowly.
  12. Cool Further: Crack the oven door open and leave cheesecake inside for another 10 minutes to prevent cracking.
  13. 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.
  14. 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.
  15. 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.
  16. 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

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 480
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 125mg

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

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Find it online: https://cooklilan.com/loaded-butterscotch-cheesecake-recipe/