If you are on the hunt for a dessert that feels like a warm hug and tastes like a celebration in every bite, then you absolutely must try this Loaded Butterscotch Cheesecake: An Incredible Ultimate Recipe. It brings together the luscious creaminess of classic cheesecake with the rich, buttery sweetness of butterscotch in a way that feels indulgent yet totally approachable. Each forkful melts effortlessly, layered with a perfectly textured graham cracker crust and topped with a decadent homemade butterscotch sauce that’s just the right hint of caramelized goodness. Whether you’re impressing guests or treating yourself, this cheesecake promises to be the star of any dessert table and a new favorite in your recipe collection.
Ingredients You’ll Need
This recipe is refreshingly straightforward, using essential, quality ingredients that come together to create pure magic. Each element plays a crucial role: from the buttery graham cracker crust that adds a satisfying crunch, to the creamy dreamy filling enriched by the sweet butterscotch chips that give this cheesecake its signature charm.
- Graham cracker crumbs: Providing a crisp, golden foundation with a subtle honeyed flavor.
- Granulated sugar: Used both in the crust and filling to balance sweetness perfectly.
- Unsalted butter, melted: Binds the crust ingredients and adds rich moisture.
- Cream cheese, softened: The velvety base for the cheesecake’s creamy texture.
- Vanilla extract: Lifts the flavors with warm, aromatic notes.
- Large eggs: Help everything set beautifully while keeping it light.
- Sour cream: Adds tangy depth and silkiness to the filling.
- Butterscotch chips: Folded into the batter for delightful pockets of buttery sweetness.
- Heavy cream: For the luscious homemade butterscotch sauce.
- Brown sugar: Gives the sauce that dark, caramel richness.
- Salt: Enhances all the sweet flavors and balances the richness.
- Whipped cream and additional butterscotch chips: Perfect as garnish to finish your masterpiece.
How to Make Loaded Butterscotch Cheesecake: An Incredible Ultimate Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan—this little step will ensure no sticking later and a smooth release. In a medium bowl, toss together the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your pan to create a sturdy, buttery crust that will hold all the creamy goodness to come.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar until you have a smooth, creamy base that’s free of lumps. This is the heart of your cheesecake, so take a moment to ensure it’s perfectly silky. Add the vanilla extract to provide an aromatic backdrop, then introduce the eggs one at a time, mixing each fully before adding the next to ensure a uniform texture. Blend in the sour cream—it adds a lovely tang and a velvety smoothness. Finally, gently fold in the butterscotch chips; this is where that extra surprise of sweetness shines in every bite.
Step 3: Bake the Cheesecake
Pour the luscious batter over the crust, smoothing the top with a spatula so it bakes evenly. Slide the pan into your oven and bake for 50 to 60 minutes. You’ll know it’s done when the center still jiggles slightly but is mostly set—this precise moment ensures the cheesecake sets up perfectly upon cooling, with that melt-in-your-mouth texture you dream of.
Step 4: Chill and Prepare the Butterscotch Sauce
After baking, let your cheesecake cool to room temperature, then pop it in the fridge for at least 4 hours or overnight. This chilling step is key for letting the flavors meld and the texture firm up beautifully. While it chills, combine heavy cream, brown sugar, and salt in a small saucepan over medium heat, stirring gently until the mixture thickens into a glossy, rich butterscotch sauce—that luxurious pour-over topping that elevates this dish to an art form.
Step 5: Assemble and Serve
Once chilled, drizzle the butterscotch sauce generously over the cheesecake. Add dollops of freshly whipped cream and sprinkle additional butterscotch chips on top for an irresistible finish. This final flourish not only looks stunning but also enhances every bite with contrasting textures and flavors.
How to Serve Loaded Butterscotch Cheesecake: An Incredible Ultimate Recipe
Garnishes
A scatter of extra butterscotch chips and a cloud of freshly whipped cream come highly recommended, adding both visual appeal and textural balance. For an extra-special touch, try toasted chopped pecans or caramelized walnuts for a crunchy surprise that complements the buttery sweetness beautifully.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a tangy berry compote, which cuts through the richness with a burst of brightness. If you’re feeling festive, a scoop of vanilla bean ice cream on the side will add a creamy contrast that everyone will adore.
Creative Ways to Present
Consider individual mini cheesecakes made in ramekins topped with a drizzle of butterscotch sauce for a charming presentation. Or serve slices alongside a delicate espresso or a glass of dessert wine to elevate your gathering into a true celebration of flavors.
Make Ahead and Storage
Storing Leftovers
This loaded beauty keeps wonderfully in the fridge, tightly covered with plastic wrap or in an airtight container for up to 4 days. Its flavors actually taste even better the next day as the butterscotch and cream cheese meld.
Freezing
Got leftovers? No worries! You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Just thaw overnight in the fridge before serving for a nearly freshly baked experience.
Reheating
Reheat gently by allowing the cheesecake to come to room temperature before serving if you prefer it a bit softer. Avoid microwaving directly as it can affect the texture negatively. A quick invitation to your guests to relax while you plate is always a good start.
FAQs
Can I use store-bought butterscotch sauce instead of making my own?
Absolutely! While homemade sauce adds that extra touch of love and fresher flavor, a high-quality store-bought butterscotch sauce will still make this cheesecake shine beautifully.
Is it possible to make this cheesecake without sour cream?
Yes, you can substitute sour cream with an equal amount of Greek yogurt or crème fraîche. Both maintain the tangy richness and texture without compromising the final taste.
Can I prepare the crust in advance?
Definitely. You can prepare and press the crust into the pan a day ahead and keep it covered in the fridge. Just be sure to bring it to room temperature before adding the filling to ensure even baking.
Why does the cheesecake have a slight jiggle after baking?
The slight jiggle means it’s perfectly baked and will firm up as it cools. Overbaking can lead to cracks or a dry texture, so this wiggle is actually a sign of success.
Can I make this recipe gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free graham crackers or crushed gluten-free cookies to keep the crust safe for gluten-sensitive guests without sacrificing taste.
Final Thoughts
This Loaded Butterscotch Cheesecake: An Incredible Ultimate Recipe is truly one of those desserts you’ll want to make again and again. Its rich butterscotch flavor marries perfectly with smooth, creamy cheesecake and that satisfyingly buttery crust for a dessert experience that’s both spectacular and comforting. Go ahead—treat yourself and your loved ones to something unforgettable. You’ll be amazed at how easily this recipe becomes your new classic.
Print
Baked Cabbage Steaks with Seasoning and optional finishing touches Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Loaded Butterscotch Cheesecake is a decadent and creamy dessert featuring a graham cracker crust, rich cream cheese filling studded with butterscotch chips, and a luscious homemade butterscotch sauce drizzle. Perfect for holidays or special occasions, this ultimate cheesecake is smooth, indulgent, and topped with whipped cream and extra butterscotch chips for added texture and flavor.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup butterscotch chips
Butterscotch Sauce
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Topping
- Whipped cream
- Additional butterscotch chips
Instructions
- Prepare Crust: Preheat your oven to 325°F and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press firmly into the bottom of the prepared pan to create an even crust layer.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the vanilla extract and mix. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the sour cream until just combined, then gently fold in the butterscotch chips.
- Bake: Pour the cheesecake batter over the crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Remove and let cool to room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly and enhance flavors.
- Prepare Butterscotch Sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and salt. Stir continuously until the mixture is smooth and slightly thickened, forming a rich butterscotch sauce.
- Serve: Drizzle the cooled butterscotch sauce over the chilled cheesecake. Top with whipped cream and sprinkle additional butterscotch chips before serving to add extra richness and texture.
Notes
- For extra richness, toast the butterscotch chips lightly before folding them into the batter.
- The cheesecake can be made a day ahead and stored in the refrigerator to allow flavors to meld.
- Serve with caramelized nuts for added crunch and texture.
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Use a water bath during baking if you prefer a creamier texture, although not required for this recipe.
