I’ve always loved desserts that feel indulgent yet comforting, and my Loaded Butterscotch Cheesecake perfectly captures that balance. From the very first bite, you get a rich, creamy cheesecake layered with the sweet, buttery goodness of butterscotch, making it a dessert that never fails to impress. Every time I serve it, friends and family are drawn to its golden caramel tones and irresistible texture. This recipe has quickly become one of my favorites because it combines simplicity with decadence, allowing even beginner bakers to create something truly special.
You will love this recipe because it’s a treat that satisfies your sweet tooth while remaining approachable. The combination of creamy cheesecake with a thick, luscious butterscotch topping creates a harmony of flavors that melts in your mouth. It’s perfect for celebrations, holidays, or even a cozy weekend treat. The texture is smooth yet firm, and every slice feels like a little piece of indulgence.
This cheesecake is incredibly versatile. You can serve it as a standalone dessert, pair it with fresh fruits like sliced bananas or strawberries, or even drizzle it with a bit of chocolate sauce for extra decadence. It works beautifully for family gatherings, dinner parties, or as a centerpiece for a dessert table. You can also adjust the sweetness or add a sprinkle of nuts to suit your taste preferences.
Despite its luxurious taste, this recipe is surprisingly affordable. The ingredients are simple and easy to find at any grocery store, and you likely have some of them on hand already. It doesn’t require any exotic components or expensive items, making it an accessible dessert for everyone. You can treat your loved ones without worrying about a hefty cost.
Ingredients for Loaded Butterscotch Cheesecake:
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2 cups graham cracker crumbs
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1/2 cup unsalted butter, melted
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 cup butterscotch chips
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1/2 cup heavy cream
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1/4 tsp salt
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Optional: chopped nuts or chocolate shavings for garnish
This cheesecake is all about comfort, indulgence, and creating a dessert experience that feels both special and attainable. Its rich layers and golden hue make it an inviting centerpiece, and once you try it, you’ll understand why it’s a favorite in my kitchen.
How to Prepare Loaded Butterscotch Cheesecake
Preparing this Loaded Butterscotch Cheesecake is easier than it looks, and following each step carefully ensures a perfect result. I always start by gathering all my ingredients and prepping the baking pan. Organization is key to creating a smooth, creamy cheesecake without cracks or uneven layers.
Step 1: Prepare the crust
First, preheat your oven to 350°F (175°C). In a medium bowl, combine 2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter. Mix thoroughly until all crumbs are evenly coated and the mixture holds together when pressed. Then, press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed and compacted. A flat, even crust helps the cheesecake bake uniformly. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat 3 packages of softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy. Add 3 large eggs, one at a time, blending thoroughly after each addition. Then, mix in 1 teaspoon of vanilla extract. It’s essential to beat gently at this stage to avoid incorporating too much air, which can cause cracks during baking.
Step 3: Prepare the butterscotch layer
In a small saucepan over low heat, melt 1 cup of butterscotch chips with 1/2 cup of heavy cream and 1/4 teaspoon of salt. Stir constantly until the mixture is smooth and glossy. Allow it to cool slightly before incorporating it into the cheesecake filling. Pour half of the cream cheese mixture into the prepared crust, then drizzle half of the butterscotch sauce over the top. Repeat with the remaining filling and butterscotch, gently swirling with a knife to create a marbled effect.
Step 4: Bake the cheesecake
Place the springform pan on a baking sheet to catch any drips and bake at 325°F (160°C) for 50–60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when nudged. Do not overbake, as this will dry out the cheesecake. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes to prevent sudden temperature changes that could cause cracks.
Step 5: Cool and chill
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling helps the flavors meld together and ensures a firm, creamy texture that slices beautifully.
Quick and easy tips
This cheesecake is surprisingly simple despite its luxurious appearance. The crust and filling can be prepared in under 20 minutes, and the butterscotch layer adds richness without requiring additional complex steps. You can also prepare the crust a day in advance and store it in the refrigerator until ready to assemble.
Customizable options
For added texture, sprinkle chopped nuts or chocolate shavings over the top before chilling. You can also swirl in caramel sauce or a few extra butterscotch chips into the filling for more flavor depth. Adjust sweetness by reducing sugar slightly in the filling if desired.
Popular with many people
This dessert is a crowd-pleaser. The creamy cheesecake, rich butterscotch, and buttery crust appeal to both adults and children. It works for birthdays, dinner parties, or casual gatherings, and its golden appearance makes it a stunning addition to any dessert table.
By following these steps carefully, you’ll create a cheesecake that is rich, flavorful, and visually impressive, yet still easy to prepare. Its creamy texture, sweet butterscotch flavor, and versatile serving options make it a dessert everyone will love.
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Loaded Butterscotch Cheesecake
This Loaded Butterscotch Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious butterscotch topping. Perfect for gatherings or a decadent treat at home, it combines simplicity with indulgence, making it accessible for bakers of all skill levels.
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 1/2 cup heavy cream
- 1/4 tsp salt
- Optional: chopped nuts or chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl. Press firmly into a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Melt butterscotch chips with heavy cream and salt over low heat, stirring until smooth. Cool slightly.
- Pour half of the cream cheese mixture onto the crust. Drizzle half of the butterscotch over it. Repeat with remaining cream cheese mixture and butterscotch. Swirl gently with a knife.
- Place the pan on a baking sheet and bake at 325°F (160°C) for 50–60 minutes. Edges should be set, and the center slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 15 minutes.
- Remove from oven, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
- Garnish with nuts or chocolate shavings if desired, slice, and serve.
Notes
Avoid overmixing the batter to prevent cracks.
Use softened cream cheese for smooth texture.
Optional toppings can enhance flavor and presentation.
- Prep Time: 20
- Cook Time: 60
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made a day or even two in advance. Chilling it overnight enhances the flavors and ensures a firm texture, making it perfect for parties or special occasions.
Q: Can I use a different type of crust?
A: Absolutely. While graham cracker crust is traditional, you can substitute crushed digestive biscuits, shortbread cookies, or even chocolate cookies for a different flavor profile. Just adjust the butter slightly to ensure it holds together.
Q: How do I prevent cracks on the cheesecake surface?
A: To minimize cracks, avoid overmixing the batter and bake at a slightly lower temperature. Allowing the cheesecake to cool gradually in the oven before chilling also helps prevent cracks.
Q: Can I substitute the butterscotch with caramel sauce?
A: Yes, caramel sauce works as a delicious alternative. It will provide a similar sweetness and gooey texture while slightly changing the flavor profile.
Q: How should I store leftovers?
A: Cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze slices individually for longer storage, thawing them in the fridge before serving.
Q: Can I make mini cheesecakes instead of one large one?
A: Yes, using a muffin tin or mini springform pans works well. Adjust the baking time to 20–25 minutes, depending on the size.