Loaded Butterscotch Cheesecake Recipe: A Decadent Delight

Imagine the mouthwatering aroma wafting through your kitchen as the Loaded Butterscotch Cheesecake bakes to perfection. The creamy texture envelopes your palate, with each bite revealing a wave of buttery richness and luscious sweetness. Topped with a warm butterscotch drizzle that glistens under the light, this cheesecake is a dessert that not only tantalizes your taste buds but also warms your heart.

This recipe is perfect for cozy gatherings, family celebrations, or even a quiet night at home when you want to indulge in something truly special. Whether it’s a festive occasion or simply a Saturday night treat, this Loaded Butterscotch Cheesecake will make every moment feel like a celebration, drawing friends and family together for blissful smiles and satisfying sighs.

Jump to Recipe Card

Recipe Information

Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 8 hours (including cooling time)
Servings: 12
Difficulty Level: Intermediate

Nutrition Information

Each slice of Loaded Butterscotch Cheesecake (based on 12 servings) contains:

Calories: 406
Protein: 6g
Carbohydrates: 43g
Fat: 25g
Saturated Fat: 15g
Sugar: 29g
Fiber: 1g

Source: USDA National Nutrient Database

Why You’ll Love It

What makes this Loaded Butterscotch Cheesecake so irresistible? It’s the combination of rich textures and flavors. The creamy cheesecake layer is perfectly balanced by the sweet, buttery flavor of butterscotch, creating a dance of flavor that keeps you coming back for more. Whether you’re sharing it at a family holiday dinner or enjoying it on a quiet afternoon with a cup of coffee, the memories you create around this cheesecake will be as sweet as its taste. It’s a dessert that evokes the warmth of home and the joy of togetherness.

Cooking Directions

How to Make Loaded Butterscotch Cheesecake

Ingredients

Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling:
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 1/2 cup butterscotch chips for topping
- 2 tbsp heavy cream

Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly.
Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
Stir in the sour cream and vanilla extract until fully combined.
Fold in the butterscotch chips, distributing them evenly throughout the batter.
Pour the cheesecake batter over the cooled crust and smooth out the top with a spatula.
Wrap the outside of the springform pan with aluminum foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to prevent cracks.
Remove from the oven and let it cool completely before refrigerating for at least 6 hours or overnight.
In a small microwave-safe bowl, combine the butterscotch chips and heavy cream. Microwave in 15-second intervals, stirring until smooth and pourable.
Let it cool slightly, then drizzle over the chilled cheesecake before serving.

Pro Tips & Tricks

Make sure your cream cheese is softened to avoid lumps in your batter.
Use a water bath to help prevent cracks in the cheesecake during baking.
Allow it to cool gradually to room temperature to keep its texture smooth.

Best Pairings

This Loaded Butterscotch Cheesecake shines when paired with freshly brewed coffee or a warm cup of chai tea. It also works wonderfully with a scoop of vanilla ice cream on the side for those craving an extra indulgence. For added flair, consider garnishing each slice with a sprinkle of sea salt to balance the sweetness.

How to Store

Room Temperature: Leftovers can be kept at room temperature for up to 2 days.
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezer: If you wish to freeze, wrap the cheesecake tightly in plastic wrap and foil. It can keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Delicious Variations

Gluten-Free: Substitute graham cracker crumbs with gluten-free cookie crumbs or crushed nuts.
Vegan Option: Use vegan cream cheese and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Chocolate Drizzle: For a delightful twist, add a layer of melted dark chocolate between the crust and the filling.

Frequently Asked Questions

Q: Can I make this cheesecake ahead of time?
A: Absolutely! It’s best made the day before to allow the flavors to meld and for it to set properly in the refrigerator.

Q: How can I prevent cracks in the cheesecake?
A: The water bath technique helps a lot, but avoiding overmixing and allowing it to cool gradually in the oven also contributes significantly to reducing cracks.

Q: What can I do with leftovers?
A: Leftover cheesecake can be repurposed in parfaits by layering pieces with whipped cream and fresh fruit or blended into a milkshake for a rich treat.

Q: Can I substitute brown sugar?
A: You can use granulated sugar, but it will alter the flavor and texture slightly, making it less caramel-like.

Q: How do I tell when my cheesecake is done?
A: The edges should be set and firm while the center has a slight jiggle when you gently shake the pan. It will continue cooking as it cools.

That’s your guide to crafting a stunning Loaded Butterscotch Cheesecake! It’s time to gather the ingredients, summon your inner chef, and enjoy the satisfaction of creating this delightful treat. Your family and friends will surely thank you for this moment of indulgence, making it a recipe you’ll return to year after year. Happy baking!