If you are a dessert lover who is utterly enchanted by rich, creamy textures and the warm, buttery sweetness of caramelized sugar, then this Loaded Butterscotch Cheesecake Recipe is about to become your new best friend in the kitchen. Bursting with layers of butterscotch goodness, from a buttery graham cracker crust to a luscious, melt-in-your-mouth filling infused with smooth butterscotch chips and pudding, this cheesecake is truly an indulgence worth savoring. It’s the perfect treat for any celebration or a delightful way to impress guests while filling your home with the most comforting aroma.

Ingredients You’ll Need

A clear glass bowl filled with a thick layer of crumbly, golden brown mixture with a coarse texture, with a silver spoon partially buried in the mixture on the right side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is carefully chosen to create a symphony of flavor and texture. From the crunchy, subtly sweet base right up to the creamy, decadent center, these essentials come together to form the perfect butterscotch cheesecake experience.

Graham cracker crumbs (1 3/4 cups, 235g): Provides a crisp, buttery foundation that perfectly complements the creamy filling.
Light brown sugar (¼ cup for crust, 3/4 cup for filling): Adds a subtle molasses flavor that deepens the caramel notes in the dessert.
Unsalted butter (7 tbsp, 98g, melted): Binds the crust and enhances its rich, luscious texture.
Cream cheese (24 oz, 678g, room temperature): The star of any cheesecake, creating the velvety and tangy base.
All-purpose flour (3 tbsp, 24g): Stabilizes the filling to ensure a smooth, crack-free finish.
Vanilla extract (1 tsp): Infuses warmth and depth, balancing the butterscotch sweetness.
Sour cream (½ cup, 112g): Adds creaminess and a slight tang that brightens the flavor.
Heavy whipping cream (½ cup for filling, 4 ½ tbsp for topping): Enriches the filling and creates a silky topping.
Butterscotch chips (1 cup for filling, plus additional for topping): Brings intense buttery, caramel flavor and melt-in-your-mouth sweetness.
Dry butterscotch pudding mix (3.4 oz package): Helps to thicken the filling and amplifies the butterscotch flavor.
Large eggs (4, room temperature): Provide structure and help the cheesecake set perfectly.

How to Make Loaded Butterscotch Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper on the bottom while greasing the sides to ensure easy removal later. Combine the graham cracker crumbs, light brown sugar, and melted butter in a small bowl, mixing thoroughly. Press this buttery mixture evenly into the bottom and slightly up the sides of your pan, creating a sturdy base. Bake it for 8 to 10 minutes to get that perfect golden, slightly crisp crust. Once done, set it aside to cool while you prepare the filling.

Step 2: Make the Filling

Lower your oven temperature to 300°F (148°C) to gently cook the cheesecake, preventing cracks. In a large mixing bowl, blend the room-temperature cream cheese with the brown sugar and flour using an electric mixer on low speed to keep the batter dense and silky. Adding air isn’t the goal here. Scrape the sides often for even mixing. Stir in vanilla extract and sour cream to enhance flavor and texture. Meanwhile, melt the butterscotch chips with the heavy cream in a microwave-safe bowl until smooth, then incorporate this heavenly mixture into the cream cheese blend—do it in two parts for smooth integration.

Step 3: Add Pudding Mix and Eggs

Next, add the dry butterscotch pudding mix and stir gently to thicken the filling further, enriching its butterscotch profile. Then, add the eggs one at a time, mixing just until incorporated to maintain a creamy texture without overbeating. Again, scrape the bowl to ensure every bit is combined perfectly.

Step 4: Bake with a Water Bath

Pour the luscious filling over your baked crust. To keep the cheesecake moist and prevent cracking, place the springform pan inside a larger pan and pour warm water halfway up the sides of the springform pan. Just be sure the water doesn’t touch the top edges protected with foil. Bake for about 1 hour and 30 to 35 minutes—the center should be set but with a gentle jiggle. Let the oven cool with the cake inside, door closed, then cracked open slightly. This slow cooling is the secret to a gorgeously smooth surface.

Step 5: Chill and Prepare Topping

After removing the cheesecake from the oven, allow it to come to room temperature on a cooling rack before chilling for at least 5 hours or overnight until firm. When ready, melt additional butterscotch chips with heavy cream to make a silky ganache topping. Pour and spread this over the cheesecake, then sprinkle more butterscotch chips for an irresistible finish. Chill again until serving time, allowing the flavors to marry beautifully.

How to Serve Loaded Butterscotch Cheesecake Recipe

The image shows a slice of cheesecake with three main layers on a white plate, set on a white marbled surface. The bottom layer is a thick, crumbly brown crust that looks textured with small bits. Above it is a thick, smooth, creamy light orange cheesecake layer that is dense and uniform. The top layer is a glossy caramel-colored topping, slightly thick and shiny, decorated with small round caramel chips scattered on top and around the plate. In the background, part of the whole cheesecake is visible with the same layers and toppings. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Loaded Butterscotch Cheesecake Recipe presentation, sprinkle extra butterscotch chips on top for added sweetness and texture. Fresh whipped cream clouds lightly dusted with cinnamon or nutmeg bring a cozy warmth and contrast that pairs beautifully with butterscotch’s caramel notes. For a festive touch, scatter chopped pecans or toasted walnuts that will add a delightful crunch and nutty richness.

Side Dishes

This cheesecake stands wonderfully on its own, but you can pair it with seasonal fruit like ripe pears, sliced apples, or tart cranberries to balance its sweetness. A cup of freshly brewed coffee or rich black tea complements the buttery flavors. For something more indulgent, a scoop of cinnamon-spiced vanilla ice cream or caramel sauce on the side creates an extra layer of decadence.

Creative Ways to Present

Transform your Loaded Butterscotch Cheesecake Recipe into a centerpiece by slicing it neatly and serving on rustic wooden boards or elegant porcelain plates for different occasions. Create mini cheesecake jars with layers of crust, filling, and butterscotch sauce to offer a playful twist for parties. Alternatively, add edible gold leaf or caramel drizzle artfully atop the ganache to impress guests visually and tastefully.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake has been sliced, store any leftovers covered tightly with plastic wrap or in an airtight container to maintain its creamy texture and prevent it from absorbing other fridge odors. Kept in the refrigerator, your Loaded Butterscotch Cheesecake Recipe will stay fresh for up to 4 to 5 days, perfect for enjoying several delicious servings.

Freezing

If you want to make this cheesecake in advance or save some for later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When ready to enjoy again, thaw it slowly in the refrigerator overnight to preserve the texture and flavor integrity.

Reheating

Although cheesecake is typically enjoyed chilled, you can briefly warm slices in the microwave for about 10 to 15 seconds if you prefer a softer texture. Be careful not to overheat it, as this might alter the creaminess. Otherwise, serving it cold straight from the fridge lets the Loaded Butterscotch Cheesecake Recipe shine with its signature silky consistency.

FAQs

Can I use regular pudding mix instead of butterscotch pudding mix?

Yes, you can substitute regular vanilla or even caramel pudding mix if butterscotch isn’t available, but it will subtly change the flavor profile. To keep the butterscotch theme intact, try adding a bit more butterscotch chips or a drizzle of butterscotch sauce on top.

Why does my cheesecake crack on top?

Cracks often happen when air gets whipped into the batter or if the oven temperature is too high. This recipe helps prevent cracking by mixing on low speed and using a water bath for gentle, even baking, as well as slow cooling inside a warm oven.

Can I make this cheesecake without a water bath?

You can, but the water bath is key for moisture and even cooking, which keeps the cheesecake creamy and crack-free. If you don’t have one, bake it in a lower-temperature oven and don’t open the door during baking to help mimic this effect.

How long should I let the cheesecake chill before serving?

For the best texture and flavor, chill your cheesecake for at least 5 to 6 hours. Overnight chilling is ideal, allowing the flavors to fully develop and the filling to set perfectly.

Can I make this in advance for a party?

Absolutely! The Loaded Butterscotch Cheesecake Recipe actually benefits from sitting in the fridge for several hours or overnight, making it a perfect make-ahead dessert that saves you stress on the day of your event.

Final Thoughts

There is nothing quite like the joy of biting into a slice of this Loaded Butterscotch Cheesecake Recipe: that harmonious blend of sweet, creamy, and buttery flavors that feels like a warm hug for your taste buds. Whether you’re celebrating a special occasion or simply craving a divine dessert, this cheesecake is guaranteed to impress and satisfy. I encourage you to dive in and make this at home—your family and friends will thank you, and you’ll have a newfound favorite for those cozy nights in.