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Loaded Butterscotch Cheesecake Recipe

Loaded Butterscotch Cheesecake Recipe
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★★★★★

4.9 from 20 reviews

This Loaded Butterscotch Cheesecake is a rich, creamy dessert featuring a buttery graham cracker crust and a luscious filling studded with butterscotch chips. Baked in a water bath for a smooth texture and topped with a silky butterscotch ganache, this cheesecake delivers a perfect balance of sweetness and indulgence, making it ideal for special occasions or anytime you crave a decadent treat.

Ingredients

Scale

Crust

  • 1 3/4 cups (235g) graham cracker crumbs
  • ¼ cup (56g) packed light brown sugar
  • 7 tbsp (98g) unsalted butter, melted

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup (112g) sour cream
  • 1/2 cup (120ml) heavy whipping cream
  • 1 cup (169g) butterscotch chips
  • 3.4 oz package dry Butterscotch pudding mix
  • 4 large eggs, room temperature

Topping

  • 1 cup (169g) butterscotch chips
  • 4 1/2 tbsp (68ml) heavy whipping cream
  • Additional butterscotch chips, for decorating

Instructions

  1. Make the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of the prepared pan to form an even crust.
  2. Bake the Crust: Bake the crust for 8-10 minutes until slightly set and fragrant. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the Pan for Water Bath: Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during baking. Set aside.
  4. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) to prepare for baking the cheesecake.
  5. Make the Filling Base: In a large mixing bowl, beat the cream cheese, light brown sugar, and all-purpose flour on low speed until just combined to avoid incorporating too much air. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Flavorings: Mix in vanilla extract and sour cream, beating on low speed until fully incorporated. Set the bowl aside.
  7. Melt Butterscotch Chips: In a microwave-safe bowl, combine heavy whipping cream and 1 cup of butterscotch chips. Heat in 15-30 second intervals, stirring between each until smooth and melted.
  8. Combine Melted Butterscotch with Filling: Gradually add the melted butterscotch mixture to the cream cheese filling in two parts, mixing thoroughly and scraping down the bowl sides after each addition.
  9. Add Dry Pudding Mix: Stir the dry butterscotch pudding mix into the filling until smooth and well combined.
  10. Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just blended after each egg, and scraping down the sides to maintain an even batter.
  11. Assemble for Baking: Pour the cheesecake filling into the prepared crust. Place the springform pan into a larger baking pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water does not reach above the aluminum foil wrap.
  12. Bake the Cheesecake: Bake for 1 hour and 30-35 minutes at 300°F (148°C). The center should be set but have a slight jiggle. This indicates perfect doneness.
  13. Initial Cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool gradually.
  14. Further Cooling: Crack the oven door open slightly and allow the cheesecake to cool inside for another 10 minutes. This slow cooling helps prevent cracks.
  15. Room Temperature Cooling: Remove the cheesecake from the oven and the water bath. Place it on a wire rack until it reaches room temperature.
  16. Chill the Cheesecake: Refrigerate the cheesecake for at least 5-6 hours or overnight until firm and fully chilled.
  17. Prepare the Butterscotch Ganache: Place 1 cup of butterscotch chips in a heatproof bowl. Microwave 4 1/2 tablespoons of heavy whipping cream until it just begins to boil, then pour over the chips. Let sit for 2-3 minutes before whisking until smooth and glossy.
  18. Decorate the Cheesecake: Allow the ganache to cool slightly (about 5 minutes) until thickened but still pourable. Pour the ganache over the chilled cheesecake and spread evenly. Garnish the top with additional butterscotch chips as desired.
  19. Final Storage: Cover the cheesecake and refrigerate well until ready to serve. For best flavor and texture, consume within 4-5 days.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
  • Avoid overmixing the batter to prevent cracks during baking.
  • Wrapping the springform pan in foil prevents water from the water bath from leaking into the cheesecake.
  • Slow cooling in the oven helps prevent cracks on the cheesecake surface.
  • The water bath ensures even baking and a creamy texture.
  • This cheesecake should be refrigerated well-covered and served cold for the best taste and texture.
  • Use a wide and deep baking container for the water bath to avoid spills or water touching the cheese filling.

Nutrition

Keywords: butterscotch cheesecake, creamy cheesecake, loaded cheesecake, butterscotch dessert, holiday dessert, springform cheesecake

Find it online: https://victoriablair.com/loaded-butterscotch-cheesecake-recipe/