Loaded Butterscotch Cheesecake Treat

This loaded butterscotch cheesecake is a dream for anyone who loves creamy, luxurious desserts with rich butterscotch flavor. Featuring a buttery graham crust, velvety cheesecake filled with butterscotch pudding and chips, and a glossy ganache layer, it steals the spotlight at family gatherings and special celebrations.

When I first made this for my aunt's birthday, everyone was amazed at how the aroma of butterscotch filled the kitchen and the cheesecake disappeared within minutes. Now it is the most requested dessert at any holiday gathering.

Ingredients

• Graham cracker crumbs: give the crust its classic sweetness and crunch Use fresh crumbs for best texture
• Packed light brown sugar: brings a caramel note throughout both crust and filling Choose moist sugar to avoid clumps
• Unsalted butter: adds richness Needed for the crust to hold together
• Full-fat cream cheese: creates a silky cheesecake body Buy blocks for best quality not tub style
• Sour cream and heavy whipping cream: make the filling extra luscious and light Select fresh cream for best flavor
• Butterscotch chips: infuse the cake and ganache with deep sweet flavor Pick a trusted brand and check expiration dates
• Dry butterscotch pudding mix: heightens that classic butterscotch taste Use instant style mix for smooth results
• All-purpose flour: gently stabilizes the filling go for unbleached if possible
• Vanilla extract: rounds out the flavor Use pure vanilla for the richest taste
• Large eggs: bind and emulsify For best results let them come to room temperature
• Parchment paper and a springform pan: ensure an easy release and perfect shape

Step-by-Step Instructions

Prepare the Crust:

Line the springform pan bottom with parchment and lightly grease sides for nonstick protection Mix graham cracker crumbs brown sugar and melted butter in a bowl until fully moistened to form the crust Firmly press crumbs into the pan bottom and up sides using a measuring cup or glass for an even layer Bake for ten minutes then let cool which helps the base firm up for filling

Make the Filling:

Beat the cream cheese in a large bowl until completely smooth with no lumps for that luxurious texture Add brown sugar and flour mixing until just combined to avoid overbeating Mix in vanilla extract to add warmth and depth Blend in sour cream and heavy cream until silky making sure everything is fully incorporated Melt butterscotch chips in short microwave bursts stirring until smooth then add into batter mixing well for even flavor Sprinkle in butterscotch pudding mix and mix until no dry spots remain giving the cheesecake extra butterscotch punch Add eggs one at a time mixing slowly and scraping the bowl as needed to create a smooth batter

Bake the Cheesecake:

Wrap pan sides tightly with foil and set inside a larger roasting pan to prep for a water bath which bakes the cake gently and evenly Pour cheesecake batter over the cooled crust and smooth the top for a level cake Pour hot water into outer pan so it rises halfway up the sides which provides gentle humid heat for a creamy texture Bake for up to one hour and thirty five minutes until edges are set and center jiggles slightly this is key for the perfect finish Allow to cool in the oven first fully closed then with the door cracked to prevent sudden temperature changes which helps avoid cracks Let cool to room temperature then chill for at least six hours to allow the cheesecake to fully set

Add the Topping:

Add butterscotch chips and heavy cream to a bowl and microwave gently until melted smooth and glossy Spread over the chilled cheesecake and scatter extra chips on top for decoration and crunch Chill again so the topping sets perfectly before slicing

Save

Every year around the holidays my niece asks if we are making the loaded butterscotch cheesecake with her help For her the ritual of decorating with extra chips is just as special as eating it

Storage Tips

Store cheesecake tightly covered in the refrigerator for up to five days For longer storage freeze slices individually then wrap well before freezing Thaw in the fridge overnight for the smoothest texture

Ingredient Substitutions

If you cannot find butterscotch chips caramel chips offer a close cousin flavor Plain Greek yogurt can replace sour cream in a pinch For a gluten free crust use gluten free graham crackers

Serving Suggestions

Serve the cheesecake chilled with an extra dollop of whipped cream for a festive touch I like to add a sprinkle of flaked sea salt for extra flavor contrast Small slices go a long way because it is so rich

Cultural Context

Cheesecake in America is a blend of old world tradition and new world creativity The butterscotch twist recalls classic pudding flavors from childhood and adds a uniquely sweet warmth to the familiar creamy dessert

Recipe FAQs

→ How do I achieve a creamy cheesecake texture?

Ensure cream cheese is fully softened and blend with other ingredients on low speed to prevent excess air. Baking in a water bath also keeps the texture smooth and prevents cracking.

→ What is the best way to melt butterscotch chips for the filling?

Melt the chips in the microwave using short intervals, stirring until smooth, to avoid burning. You can also use a double boiler for gentle melting.

→ How can I prevent the crust from getting soggy?

Pre-bake the crust before adding the filling and wrap the pan tightly with foil during the water bath baking process to prevent moisture from seeping in.

→ Can I substitute the graham crust with another type?

Yes, you can use cookie crumbs such as vanilla wafers or digestive biscuits for a different flavor base while maintaining the same process.

→ When should I add the ganache topping?

Let the cheesecake chill thoroughly before pouring the ganache over the top. Allow the topping to set in the fridge for a smooth finish before serving.

→ How do I achieve clean slices?

Use a hot, clean knife for each cut, wiping between slices for smooth and tidy portions.