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

Scale

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

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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.