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Loaded Butterscotch Cheesecake Recipe

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4 from 235 reviews

  • Author: Sophia
  • Total Time: 7 hours (including chilling time)
  • Yield: 12 servings

Description

This Loaded Butterscotch Cheesecake is a decadent dessert bursting with creamy, rich butterscotch flavor. Featuring a crunchy graham cracker crust, smooth cream cheese filling loaded with butterscotch chips and pudding mix, and topped with a luscious butterscotch ganache, it’s a perfect indulgence for cheesecake lovers looking for a sweet, buttery treat.

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

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of the pan. Bake the crust for 8-10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prepare for the water bath and set aside.
  2. Prepare the Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, brown sugar, and flour on low speed using an electric mixer until smooth, scraping down the sides as needed. Add the vanilla extract and sour cream; mix again until fully combined. In a microwave-safe bowl, heat the heavy cream and butterscotch chips in 15-30 second increments, stirring thoroughly until melted and smooth. Add this butterscotch mixture to the filling in two additions, mixing well after each. Mix in the dry butterscotch pudding mix until incorporated. Beat in eggs one at a time, mixing after each addition and scraping down the bowl sides.
  3. Bake the Cheesecake: Pour the filling into the prepared crust. Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan; ensure water does not touch the edges of the foil. Bake for 1 hour and 30-35 minutes, until the edges are set and the center is still slightly jiggly. Turn off the oven and keep the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and let it cool for an additional 10 minutes to reduce cracking.
  4. Cool and Chill: Remove the cheesecake from the oven and place on a cooling rack until it reaches room temperature. Chill it in the refrigerator for 5-6 hours or preferably overnight until fully firm.
  5. Finish with Ganache Topping: Remove the chilled cheesecake from the springform pan and place on a serving plate. Microwave the topping ingredients by heating the heavy whipping cream until just boiling and pouring it over the butterscotch chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth. Allow the ganache to cool and thicken slightly, then pour evenly over the cheesecake. Decorate with extra butterscotch chips if desired. Refrigerate until ready to serve. Store leftovers covered and consume within 4-5 days for best quality.

Notes

  • Graham Crackers: About 15 full sheets are needed for crumbs. Vanilla wafer crumbs can be used as an alternative.
  • Flour: For a gluten-free version, substitute all-purpose flour with half the amount of cornstarch.
  • Cream Cheese: Use brick-style full-fat cream cheese for best texture and flavor. Avoid tubs, low-fat, or whipped varieties.
  • Pudding Mix: Both instant and cook ‘n serve butterscotch pudding mixes work; instant thickens faster and yields a denser filling.
  • Storage: Store leftover cheesecake sealed in an airtight container or cake carrier. Use toothpicks as spacers between plastic wrap and topping if needed. Best eaten within 4-5 days.
  • Freezing: Freeze cheesecake for up to 3 months after firming in the freezer for a couple of hours. Wrap double with plastic wrap or freeze slices in a single layer airtight container. Thaw in fridge before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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