If you have a serious sweet tooth and love rich, creamy desserts, this Loaded Butterscotch Cheesecake Recipe is about to become your new obsession. Picture a velvety cheesecake infused with luscious butterscotch flavor baked atop a buttery graham cracker crust, then finished with a homemade butterscotch drizzle that brings every bite to a new level of indulgence. This dessert truly combines everything you want in a cake: smooth texture, deep caramel notes, and a divine balance of sweetness that’s hard to resist. Whether you’re serving it at a dinner party or just treating yourself, this Loaded Butterscotch Cheesecake Recipe is a guaranteed crowd-pleaser and will quickly earn its spot as a favorite in your recipe collection.
Ingredients You’ll Need
Every ingredient in this Loaded Butterscotch Cheesecake Recipe plays a simple yet crucial role to bring out the dessert’s signature flavor and texture. From the crunchy crust to the creamy filling and the silky sauce, these essentials come together beautifully for an unforgettable treat.
- Graham cracker crumbs (2 cups / 200g): Provides a sturdy and buttery base that holds all the cheesecake goodness.
- Unsalted butter, melted (1/2 cup / 113g): Adds richness and binds the crust ingredients perfectly.
- Granulated sugar (1/4 cup / 50g): Slight sweetness for the crust without overpowering the butterscotch notes.
- Cream cheese, softened (24 oz / 680g): The creamy heart of the cheesecake that gives it that irresistible smooth texture.
- Brown sugar (1 cup / 200g): Amplifies the caramel undertones and sweet depth in the filling.
- Sour cream (1/4 cup / 60ml): Adds a subtle tang to balance the sweetness and create creaminess.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, aromatic notes.
- Large eggs (3): Bind the mixture and help the cheesecake set perfectly during baking.
- Butterscotch sauce (1/2 cup / 120ml): The star flavor component that makes this cheesecake truly loaded with lusciousness.
- All-purpose flour (1/4 cup / 30g): Gives structure and stability to the cheesecake without weighing it down.
- Brown sugar (1/2 cup / 100g) for topping: Used again for the silky butterscotch topping with extra richness.
- Heavy cream (1/4 cup / 60ml): Creates the smoothest, creamiest butterscotch drizzle to crown your dessert.
- Unsalted butter (2 tablespoons / 28g) for topping: Adds shine and a velvety finish to the sauce.
- Vanilla extract (1/2 teaspoon) for topping: Pulls all the butterscotch flavors together beautifully.
- Pinch of salt: Balances sweetness and deepens the butterscotch flavor.
How to Make Loaded Butterscotch Cheesecake Recipe
Step 1: Prepare the crust
Begin by preheating your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture feels like wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan, which will give your cheesecake that perfect buttery, crunchy foundation. Bake the crust for 10 minutes to set it, then set aside to cool slightly. This step ensures a sturdy crust that won’t get soggy when the filling is added.
Step 2: Make the cheesecake filling
In a large bowl, beat together softened cream cheese and brown sugar until completely smooth and creamy. To this, add sour cream, vanilla extract, and the crucial half cup of butterscotch sauce—this liquid gold brings all the magic to the filling. Mix until combined, then incorporate the eggs one by one, blending gently to avoid overmixing. Finally, fold in the all-purpose flour just until smooth. This batter will give you the most luscious, melt-in-your-mouth texture.
Step 3: Prepare for baking
Wrap the bottom of your springform pan tightly with aluminum foil to prevent any water leakage during the water bath. Pour the creamy filling over the prepared crust and smooth the top with a spatula. Next, place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This gentle water bath method will help your cheesecake bake evenly and prevent cracks on the surface.
Step 4: Bake and cool
Bake the cheesecake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door ajar for one hour—this gradual cooling phase helps prevent cracks. Then remove from the oven and allow the cheesecake to cool at room temperature for an additional 30 minutes. For the best texture, refrigerate it for at least 4 hours or overnight to fully set and deepen flavors.
Step 5: Make the butterscotch topping
While the cheesecake chills, prepare the heavenly butterscotch drizzle by melting brown sugar, heavy cream, and butter together in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the sauce is smooth and syrupy. Let it simmer for a couple of minutes before taking it off the heat. Stir in vanilla extract and a pinch of salt, then allow the sauce to cool slightly.
Step 6: Assemble and serve
Carefully remove the cheesecake from the springform pan and place it on your serving plate. Pour the warm (but not hot) butterscotch topping generously over the top, letting it cascade down the sides. Slice the cheesecake into 12 decadent pieces and get ready to enjoy the perfect harmony of creamy, sweet, and buttery flavors!
How to Serve Loaded Butterscotch Cheesecake Recipe
Garnishes
To make your Loaded Butterscotch Cheesecake Recipe even more inviting, consider topping each slice with a generous dollop of freshly whipped cream. For a delightful crunch, sprinkle chopped nuts like toasted pecans or walnuts on top. You could also add a few chocolate chips or even a drizzle of extra butterscotch sauce to make each bite a multi-sensory delight.
Side Dishes
This dessert pairs wonderfully with fresh seasonal fruits like sliced pears or berries, which add a bright contrast to the rich cheesecake. A scoop of vanilla bean ice cream also complements the warm butterscotch flavors perfectly. If you’re serving this at a gathering, a light cup of coffee or a caramel latte makes an ideal beverage companion.
Creative Ways to Present
For celebrations, consider layering slices with extra butterscotch sauce between them on a dessert platter for a stunning stacked effect. You can serve individual portions in clear glass cups with layers of crushed graham cracker crumbs, cheesecake filling, and butterscotch drizzle for a trendy parfait style. Adding edible gold leaf or a dusting of cinnamon on top can elevate the presentation and impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is a treat that keeps on giving! Store any uneaten slices in an airtight container in the refrigerator for up to 4 days. Make sure the container is well-sealed to maintain moisture and prevent the cheesecake from absorbing any fridge odors.
Freezing
You can freeze your Loaded Butterscotch Cheesecake Recipe for longer storage. Wrap the entire cheesecake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. When wrapped properly, it will keep well for up to 2 months. Thaw overnight in the fridge before serving for best texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t necessary. However, if you prefer a softer texture, you can let slices sit at room temperature for about 15 minutes before serving. The butterscotch topping’s shine and flavor will still be wonderful at this temperature.
FAQs
Can I use a regular oven pan instead of a springform pan?
A springform pan is recommended for this Loaded Butterscotch Cheesecake Recipe because it allows you to remove the cheesecake without damaging its delicate edges. If you use a regular pan, carefully invert the cheesecake or line the pan with parchment paper for easier removal.
Is homemade butterscotch sauce necessary?
While homemade sauce adds the freshest flavor, store-bought butterscotch sauce works beautifully and is a great time-saver. Just choose one with high-quality ingredients for the best taste.
How do I prevent cracks in my cheesecake?
Using a water bath and cooling the cheesecake gradually by leaving it in the oven with the door open helps avoid cracks. Also, avoid overmixing the batter and don’t overbake. These techniques keep your cheesecake smooth and flawless.
Can I make this cheesecake gluten-free?
Yes! Simply swap the graham cracker crumbs with gluten-free alternatives and use gluten-free flour in the filling. Most other ingredients are naturally gluten-free, making this dessert adaptable.
How long does the butterscotch topping keep?
Store leftover butterscotch sauce in an airtight container in the refrigerator for up to one week. Warm it gently before use to restore its silky texture.
Final Thoughts
If you’re craving a dessert that truly spoils you with rich, creamy texture and decadent butterscotch flavor, you can’t go wrong with this Loaded Butterscotch Cheesecake Recipe. It’s a dessert that feels special but is surprisingly easy to make with straightforward ingredients and steps. Give it a try and watch your family or friends fall in love bite after bite. I promise this luscious cheesecake will become a cherished classic in your baking repertoire.
