Loaded Butterscotch Cheesecake Recipe

Ben Carraoli

Loaded Butterscotch Cheesecake Recipe

I have to tell you, making this Loaded Butterscotch Cheesecake 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.

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Total Time 1 50

Servings: 12

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.
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.

Notes

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.