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Loaded Butterscotch Cheesecake Recipe

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4.1 from 23 reviews

  • Author: Ava
  • Total Time: 8 hours 10 minutes (including chilling time)
  • Yield: 12 servings

Description

Loaded Butterscotch Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a velvety cream cheese filling infused with melted butterscotch chips and dry butterscotch pudding mix, baked to perfection in a water bath. Finished with a luscious butterscotch ganache topping and extra butterscotch chips, this cheesecake is the ultimate sweet treat perfect for special occasions or indulgent gatherings.

Ingredients

For the Crust

  • 1 3/4 cups (235g) graham cracker crumbs
  • ¼ cup (56g) packed light brown sugar
  • 7 tbsp (98g) unsalted butter, melted

For the 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

For the Butterscotch Ganache 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 at the bottom and grease the sides to prevent sticking. In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until combined. Press this mixture firmly into the bottom and up the sides of the prepared pan to form an even crust.
  2. Bake the Crust: Place the pan in the oven and bake the crust for 8-10 minutes until it sets and slightly firms up. Remove from the oven and let it cool. Once cooled, wrap the sides of the pan with aluminum foil to protect against water during the water bath baking process.
  3. Prepare the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, 3/4 cup brown sugar, and flour on low speed using an electric mixer just until combined. Scrape down the bowl sides to ensure even mixing, keeping the speed low to avoid excess air, which can cause cracking.
  4. Add Flavorings and Mix-ins: Add vanilla extract and sour cream to the cream cheese mixture. Beat again on low until thoroughly combined. In a microwave-safe bowl, combine 1/2 cup heavy cream and 1 cup butterscotch chips; microwave in short 15-30 second bursts, stirring between each, until the chips are melted smoothly. Add this melted butterscotch mixture in two parts to the cheesecake batter, mixing well after each addition and scraping the bowl.
  5. Incorporate Pudding Mix and Eggs: Mix in the dry butterscotch pudding mix until fully incorporated. Add the eggs one at a time, mixing just until each egg is combined before adding the next, scraping down the bowl after each addition to keep the batter smooth.
  6. Assemble for Baking: Pour the creamy filling over the cooled crust in the springform pan. Place the springform pan inside a larger pan, then pour warm water into the larger pan until it reaches halfway up the sides of the springform pan without exceeding the edge of the foil. This water bath will help bake the cheesecake gently and prevent cracking.
  7. Bake the Cheesecake: Bake in the preheated 300°F (148°C) oven for 1 hour and 30-35 minutes. The cheesecake’s center should be set but slightly jiggly. Turn off the oven, close the door, and leave the cheesecake inside for 30 minutes to cool gradually. Then crack the oven door open and let it cool for another 10 minutes to further prevent cracks.
  8. Cool and Chill: Remove cheesecake from the oven and place it on a cooling rack until it reaches room temperature. Then cover and chill it in the refrigerator for 5-6 hours or overnight, allowing it to firm up properly.
  9. Prepare the Butterscotch Ganache Topping: Place 1 cup butterscotch chips in a heatproof bowl. Microwave 4 1/2 tbsp heavy whipping cream until it just begins to boil. Pour the hot cream over the chips and let sit for 2-3 minutes. Whisk the mixture until smooth and glossy. Let the ganache cool for about 5 minutes until it thickens but remains pourable.
  10. Finish the Cheesecake: Remove the chilled cheesecake from the springform pan onto a serving plate. Pour the ganache evenly over the top of the cheesecake and spread it smoothly. Decorate with additional butterscotch chips if desired. Refrigerate well-covered or in a cake carrier until ready to serve. For best flavor and texture, consume within 4-5 days.

Notes

  • Using room temperature ingredients, especially cream cheese and eggs, helps achieve a smooth batter and prevents lumps.
  • Wrapping the pan in aluminum foil and using a water bath ensures gentle, even baking and prevents cracks on the cheesecake surface.
  • Be careful not to overmix the batter once the eggs are added to avoid incorporating too much air.
  • Allow the cheesecake to cool gradually in the oven to prevent cracking and maintain a creamy texture.
  • The butterscotch ganache can be prepared ahead and gently reheated if needed before serving.
  • Store leftovers covered in the refrigerator and consume within 4-5 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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