The Cozy Magic of Loaded Butterscotch Cheesecak

There’s something undeniably comforting about the smell of butterscotch wafting through a kitchen. It’s the kind of sweet, rich aroma that seems to carry a story in every swirl of steam—stories of grandmothers stirring pots of pudding, of autumn potlucks brimming with homemade desserts, and of little fingers stealing warm drips from the sides of a pan. That’s the essence captured in this Loaded Butterscotch Cheesecake—a dessert that blends nostalgia with indulgence.

The very first time I tasted a cheesecake like this was during a chilly fall visit to a family friend’s farmhouse nestled in Vermont. As we sat around a fire-crackling hearth, her cheesecake was brought out in all its golden glory—each slice thick and creamy, layered with buttery richness and crowned with a glistening butterscotch ganache. It wasn’t just a dessert; it was a memory in the making. And now, this recipe is how I bring that warmth and joy into my own home.

Loaded Butterscotch Cheesecake isn’t your average sweet treat. It’s opulent and unapologetically decadent. Built on a crisp graham cracker crust, the filling is layered with butterscotch chips and pudding mix, infused with vanilla and sour cream, and finally topped with a smooth butterscotch ganache that cascades down its chilled edges like silk. It’s the kind of dessert that commands attention on a holiday table and provides comfort on a quiet weekend.

Why You’ll Love This Loaded Butterscotch Cheesecake

This cheesecake is more than just visually impressive—it’s a masterpiece of texture and flavor. The crust is buttery and crunchy, offering a lovely contrast to the velvety, smooth interior. Every forkful offers deep butterscotch tones, balanced with the subtle tang of cream cheese and the richness of heavy cream. It’s surprisingly easy to make for something so stunning, and it holds up well in the fridge for several days, making it an ideal make-ahead dessert for busy holidays or family dinners.

Whether you’re a lifelong cheesecake fan or just a lover of all things sweet and nostalgic, Loaded Butterscotch Cheesecake will soon find a permanent spot in your dessert repertoire.

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INGREDIENTS YOU’LL NEED:

Crust

• 1¾ cups graham cracker crumbs (about 15 full crackers)
• ¼ cup light brown sugar
• 7 tbsp unsalted butter, melted

Filling

• 24 oz full-fat cream cheese, softened
• ¾ cup packed light brown sugar
• 3 tbsp all-purpose flour
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup heavy whipping cream
• 1 cup butterscotch chips
• 3.4 oz butterscotch pudding mix (dry)
• 4 large eggs, room temperature

Ganache Topping

• 1 cup butterscotch chips
• 4½ tbsp heavy whipping cream
• Extra butterscotch chips, for garnish

How to Make Loaded Butterscotch Cheesecake

This cheesecake is baked slowly and carefully, with a water bath to ensure a smooth, creamy texture and no cracks. While the process may take time, the steps are simple and well worth the effort.

Step-by-Step Instructions:

1. Prepare the crust:
   Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan.
2. Bake the crust:
   Bake for 8–10 minutes until golden and fragrant. Remove from the oven and let it cool on a wire rack while you prepare the filling. Reduce the oven temperature to 300°F.
3. Make the cheesecake filling:
   In a large bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and creamy. Add the vanilla extract and sour cream, mixing until just combined.
4. Melt the butterscotch chips:
   In a small saucepan or microwave-safe bowl, heat the whipping cream and butterscotch chips until smooth. Let it cool slightly, then blend it into the cheesecake batter in two parts, stirring gently to avoid over-mixing.
5. Incorporate the pudding mix:
   Add the dry butterscotch pudding mix directly into the filling. It gives the batter a firm yet creamy structure and intensifies the flavor.

1. Add the eggs:
   One at a time, add the eggs to the mixture. Stir each in gently by hand or on low speed until just blended. Scrape the bowl as needed to ensure even mixing.
2. Bake with a water bath:
   Pour the batter into the prepared crust. Place the springform pan inside a larger roasting pan and pour warm water into the outer pan, halfway up the sides. This water bath will help prevent cracking and ensure an even bake.
3. Bake the cheesecake:
   Bake for 1 hour and 30–35 minutes, until the edges are set but the center is slightly jiggly. Then turn off the oven, leave the cheesecake inside with the door closed for 30 minutes, followed by another 10 minutes with the door slightly ajar.
4. Cool and chill:
   Remove from the oven and water bath. Let it cool to room temperature, then cover and refrigerate for at least 5–6 hours or overnight.
5. Prepare the ganache topping:
   For the crowning glory, melt butterscotch chips with heavy cream until smooth. Let it cool slightly, then pour it over the chilled cheesecake. Use an offset spatula to gently spread the ganache over the top. Sprinkle extra chips for a festive finish.

Helpful Tips

• Always use room temperature ingredients to prevent lumps in the filling.
• Don’t rush the cooling process—cheesecakes love patience.
• Bake the cheesecake low and slow for the creamiest texture.
• To slice cleanly, dip your knife in hot water and wipe between cuts.

DETAILS

• Prep Time: 1 hour
• Cook Time: 2 hours 10 minutes
• Total Time: 8 hours 10 minutes (includes chilling)
• Yield: 12–14 servings
• Category: Dessert
• Method: Baked, Water Bath
• Cuisine: American
• Diet: Vegetarian

Notes

This cheesecake is adaptable. Try a vanilla wafer crust or swirl in a little caramel before baking. If butterscotch chips are hard to find, caramel chips work in a pinch. And don’t skip the pudding—it’s the secret ingredient to that unforgettable, luscious texture.

Nutritional Information

• Calories: ~288 per serving
• Fat: 13.8 g
• Carbs: 34.9 g
• Protein: 6.9 g
• Sugar: 28.5 g

Frequently Asked Questions

Can I make it ahead of time?
Yes! This cheesecake is best made a day in advance so it sets perfectly.

What if I don’t have a water bath pan?
Place a large baking dish of water on the lower oven rack. It’s not quite the same, but still adds moisture.

Can I freeze this cheesecake?
Absolutely—freeze before topping with ganache. Wrap well and store up to 3 months.

Storage Instructions

Keep your cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze the undecorated cheesecake tightly wrapped. Thaw overnight in the fridge before topping and serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Twix Cheesecake Pie: A Sweet Slice of Comfort
• Mini Biscoff Cheesecakes – Creamy, Rich & Irresistible!
• Samoa Cheesecake – A Decadent Dessert Inspired by the Classic Cookie
• A Nostalgic Slice of Comfort: Walnut and Date Cake

Conclusion

There’s a reason Loaded Butterscotch Cheesecake has become a seasonal staple in so many kitchens. It combines timeless flavors with rich textures, and each slice feels like a warm hug. Whether you’re baking for a gathering or just craving something decadent, this cheesecake delivers. It’s not just dessert—it’s an experience.