Loaded Butterscotch Cheesecake Recipe

Introduction

This Loaded Butterscotch Cheesecake is a creamy, indulgent dessert perfect for any special occasion. With a rich butterscotch flavor combined with smooth cream cheese and a crunchy graham cracker crust, it’s sure to impress your guests.

Ingredients

• 16 oz cream cheese, softened
• 1 cup butterscotch chips
• 3/4 cup sugar
• 3 large eggs
• 1 graham cracker crust (9-inch)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue beating until well combined. Mix in the butterscotch chips until evenly distributed.
2. Step 2: Add the eggs one at a time, mixing gently after each addition to combine without overbeating. Pour the filling into the graham cracker crust, smoothing the top with a spatula.
3. Step 3: Bake in the preheated oven for about 45–50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the cheesecake inside with the door cracked for 1 hour, then remove and cool completely.

Tips & Variations

• For extra texture, sprinkle more butterscotch chips on top before baking.
• Try adding a teaspoon of vanilla extract to the filling for enhanced flavor.
• If you prefer a fudgier cheesecake, reduce the baking time slightly, checking for doneness frequently.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 15–20 minutes for the best texture. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade crust instead of store-bought?

Absolutely! A homemade graham cracker crust made with crushed graham crackers, melted butter, and sugar works wonderfully and adds a fresh touch.

Why does the cheesecake sometimes crack on top?

Cracks can form if the cheesecake is overbaked or cooled too quickly. Baking at a moderate temperature and allowing it to cool gradually in the oven helps prevent cracks.

Loaded Butterscotch Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

A rich and indulgent Loaded Butterscotch Cheesecake featuring a creamy cream cheese filling studded with sweet butterscotch chips set in a buttery graham cracker crust. Perfect for dessert lovers looking for a luscious treat that combines classic cheesecake with the warm, caramel-like flavor of butterscotch.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 24 oz cream cheese, softened
• 1 cup butterscotch chips
• 1 cup granulated sugar
• 3 large eggs

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing thoroughly until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until fully incorporated. Add eggs one at a time, mixing well after each addition. Fold in the butterscotch chips gently to distribute them evenly throughout the batter.
3. Assemble and bake: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 50 to 60 minutes or until the cheesecake is set and the edges are lightly golden. The center should still have a slight jiggle when gently shaken.
4. Cool and chill: Remove from the oven and allow the cheesecake to cool at room temperature for about an hour. Then refrigerate for at least 4 hours or overnight to fully set and enhance the flavors before serving.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Room temperature ingredients blend more smoothly for a creamy filling.
• Do not overbake; a slight jiggle in the center means it’s perfectly done.
• For easy removal, run a knife around the edges before releasing the springform pan.
• Optional: Garnish with extra butterscotch chips or caramel sauce before serving.

Keywords: butterscotch cheesecake, creamy cheesecake, graham cracker crust, loaded cheesecake, dessert recipe, baked cheesecake