Do Share Recipe

I have to tell you, making this Loaded Butterscotch Cheesecake Recipe is one of my all-time favorite baking experiences. Every bite is rich, creamy, and bursting with butterscotch flavor that melts in your mouth. I love how the combination of a buttery crust, velvety filling, and luscious ganache on top makes it feel extra indulgent.

It’s the kind of dessert that impresses guests but is totally doable at home. If you’re a butterscotch lover like me, this cheesecake will quickly become a favorite. Just like my Easy Breakfast Quesadillas Recipe, it’s simple yet incredibly satisfying.

Ingredients

Here’s what you’ll need to make this cheesecake perfectly:

Crust

Graham cracker crumbs – I prefer crushing my own from about 15 sheets for the freshest flavor.
Brown sugar – Adds sweetness and pairs beautifully with butterscotch.
Unsalted butter – Melted to bind the crumbs; salted works in a pinch.

Filling

Cream cheese – Full-fat brick-style works best for a creamy, firm filling.
Light brown sugar – Adds sweetness with a subtle molasses hint.
All-purpose flour – Helps prevent cracking and ensures smooth texture; cornstarch works for gluten-free.
Vanilla extract – Enhances the rich flavor.
Sour cream – Adds tanginess and balances richness.
Heavy whipping cream – Combined with butterscotch chips to enrich the filling.
Butterscotch chips – Melts into the filling for maximum flavor.
Butterscotch pudding mix – Instant or cook-and-serve; thickens and intensifies flavor.
Large eggs – Room temperature ensures even mixing.

Topping

Butterscotch chips – For a smooth, glossy ganache.
Heavy whipping cream – Creates a pourable ganache consistency.

Note: Serves 12 generously.

Variations

You can easily tweak this recipe to suit dietary preferences or experiment with flavors:

Dairy-free: Use plant-based cream cheese and coconut cream.
Sugar-free: Swap butterscotch chips and pudding mix with sugar-free alternatives.
Flavor add-ins: Mix in chopped pecans, chocolate chunks, or a swirl of caramel for extra indulgence.
For a heartier meal pairing, consider serving it after a dish like Lasagna Stuffed Chicken Breasts Recipe for an impressive dessert course.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes (plus chilling time)

Equipment You Need

Springform pan – Essential for easy cheesecake removal.
Mixing bowls – For combining crust, filling, and ganache.
Electric mixer – Ensures smooth, lump-free filling.
Microwave-safe bowl – To melt butterscotch for ganache.
Aluminum foil – Wrap pan for water bath to prevent leaks.

How to Make Loaded Butterscotch Cheesecake Recipe?

Make the Crust

Start by preheating your oven to 325°F. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture evenly into the bottom and slightly up the sides of a springform pan, then bake for 8–10 minutes and let cool.

Prepare the Filling

Lower the oven temperature to 300°F. Beat cream cheese, sugar, and flour until smooth. Add vanilla, sour cream, and blend until creamy. Warm heavy cream and butterscotch chips together and stir into the mixture, then fold in eggs gently.

Bake with a Water Bath

Wrap the springform pan in foil and place it in a larger pan with hot water halfway up the sides. Bake until the center is just set, about 60–70 minutes. Let cool slightly, then refrigerate for at least 4 hours or overnight.

Make the Ganache

Melt butterscotch chips with heavy cream in short microwave bursts, stirring until silky smooth. Pour over the chilled cheesecake, spreading evenly, and let it set in the fridge for 30 minutes before serving.

Additional Tips for Making this Recipe Better

I always bring my cream cheese and eggs to room temperature for a smoother filling.
Don’t rush the water bath—it prevents cracking and gives the cheesecake a creamy texture.
I like to press the crust firmly so it holds together when slicing.
Using both butterscotch chips and pudding mix gives the flavor depth you don’t get with just one.

How to Serve Loaded Butterscotch Cheesecake Recipe?

Serve chilled for the best texture. I like to garnish mine with a few extra butterscotch chips or a drizzle of caramel. Adding a sprinkle of chopped nuts or whipped cream can make the presentation even more inviting. Slice with a warm knife for clean edges.

Nutritional Information

Here’s a rough idea per serving:

Calories: 520
Protein: 7g
Carbohydrates: 48g
Fat: 32g

Make Ahead and Storage

Refrigeration: Keeps fresh for 4–5 days. I usually cover it tightly to prevent the cheesecake from absorbing other fridge odors.
Freezing: Wrap slices individually in plastic and foil; they stay good for up to 2 months.
Reheating: I recommend eating chilled, but if desired, let slices sit at room temperature for 10–15 minutes for a softer texture.

Why You’ll Love This Recipe?

Here’s why I always recommend this cheesecake:

Incredible butterscotch flavor – Using both chips and pudding gives full, rich taste.
Creamy and smooth – Water bath and slow cooling create the perfect texture.
Make ahead friendly – Stays fresh for several days, perfect for parties.
Versatile – Easy to tweak for dietary needs or flavor add-ins.
Impressive yet simple – Looks gourmet but is easy to make at home.

Ben Carraoli