Loaded Butterscotch Cheesecake is an ultra-decadent dessert that combines the rich, velvety texture of classic cheesecake with the deep, caramel-like flavor of butterscotch and a variety of indulgent toppings. This dessert is not just about flavor—it’s about experience. With a crunchy crust, a smooth and creamy butterscotch-infused filling, and a cascade of toppings like butterscotch chips, whipped cream, chopped nuts, or toffee bits, every bite offers layers of texture and richness. Perfect for holidays, celebrations, or when you want to impress guests with a show-stopping treat, Loaded Butterscotch Cheesecake is a celebration of sweetness and indulgence that elevates the humble cheesecake into a bakery-worthy masterpiece.
The History of Loaded Butterscotch Cheesecake
The origins of cheesecake can be traced back thousands of years to ancient Greece, where it was served to athletes during the first Olympic games. Over centuries, the recipe evolved and spread across cultures, with the modern American version emerging in the 19th century with the invention of cream cheese. Butterscotch, on the other hand, dates back to 19th-century England, where it was created as a soft candy made from brown sugar and butter. As butterscotch sauce gained popularity in ice creams and puddings, it became a beloved dessert flavor, particularly in the United States. Combining butterscotch with cheesecake likely began as a creative twist in American home kitchens and bakeries, especially as dessert trends began to favor rich, loaded, multi-layered confections. The “loaded” concept—adding sauces, toppings, and extra flavors—emerged from American diner and dessert culture, where more is more. Today, Loaded Butterscotch Cheesecake embodies this indulgent ethos, blending history, tradition, and modern dessert flair into a single, luxurious dessert.
Ingredients Breakdown
For the Crust:
2 cups (200 g) graham cracker crumbs
½ cup (115 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
For the Cheesecake Filling:
24 oz (680 g) cream cheese, softened
1 cup (200 g) light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs
½ cup (120 ml) sour cream
½ cup (120 ml) heavy cream
½ cup (150 g) butterscotch chips, melted and slightly cooled
For the Topping (Optional but Recommended):
Whipped cream
Chopped pecans or walnuts
Butterscotch sauce (store-bought or homemade)
Butterscotch chips or toffee bits
Each ingredient in this cheesecake contributes to its overall richness and balance. The graham cracker crust gives a crunchy, buttery base that supports the dense filling. The cream cheese, sour cream, and heavy cream form a smooth, luscious texture, while the brown sugar and melted butterscotch chips create that signature caramel-like depth. The flour helps stabilize the batter, and the vanilla enhances the flavor. Toppings like whipped cream, nuts, and sauce not only make it “loaded” but add visual appeal and contrasting textures that elevate every bite.
Step-by-Step Recipe
1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press evenly. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes. Add in the brown sugar and flour, mixing until fully incorporated. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla, sour cream, and heavy cream, and mix until smooth. Finally, fold in the melted butterscotch chips until evenly combined.
3. Assemble and Bake: Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan in a large roasting pan and add hot water halfway up the sides of the cheesecake pan to create a water bath—this helps prevent cracking. Bake in the preheated oven for 60–70 minutes, or until the center is set but still slightly jiggly.
4. Cool and Chill: Turn off the oven, crack the oven door, and let the cheesecake cool slowly for 1 hour. Remove from the oven, then refrigerate for at least 6 hours or preferably overnight to fully set.
5. Add Toppings and Serve: Before serving, top the cheesecake with generous swirls of whipped cream, a drizzle of butterscotch sauce, and a sprinkle of chopped nuts, chips, or toffee bits. Slice and serve cold.
Tips for the Perfect Loaded Butterscotch Cheesecake
Use room-temperature cream cheese and eggs to ensure a smooth filling without lumps. Don’t skip the flour—it helps stabilize the batter so the cheesecake holds its shape. To avoid cracks, use a water bath and cool the cheesecake slowly in the oven after baking. If you’re not comfortable with a water bath, place a tray of water on a lower oven rack to create steam. Always scrape down the bowl frequently while mixing to ensure even texture and prevent over-mixing. Let the cheesecake chill overnight for best results—it improves both the flavor and texture. For an extra-smooth topping, slightly warm your butterscotch sauce before drizzling. Slice the cake with a hot knife (dip in hot water, wipe dry) for clean edges.
Variations and Customizations
You can easily switch up the flavors or textures of this loaded cheesecake. Swap the graham cracker crust for crushed vanilla wafers, chocolate cookies, or even gingersnaps for a seasonal twist. Add chopped toffee bits or crushed pretzels to the crust for extra crunch. Stir in mini chocolate chips or swirls of caramel sauce to the filling for added flavor. For a salted butterscotch version, add a pinch of sea salt to the filling and use salted nuts on top. If you’re a fan of boozy desserts, add a splash of bourbon or dark rum to the filling to deepen the butterscotch flavor. For a no-bake version, use the same crust but chill the filling made with whipped cream and gelatin. You can also make this in mini springform pans or as bars for portion-controlled servings.
Health Considerations and Nutritional Value
Loaded Butterscotch Cheesecake is a rich and indulgent dessert that is high in calories, fat, and sugar, typically containing 400–600 calories per slice, depending on toppings. The main contributors to its richness are the cream cheese, butter, and sugar. While it’s not meant to be a diet food, it can be enjoyed in moderation as part of a balanced lifestyle. To lighten it slightly, use reduced-fat cream cheese and sour cream, and reduce the sugar by 20% without losing flavor. You can also skip or reduce the topping for a simpler version. The dessert does contain protein from the dairy and some micronutrients like calcium, but it’s best considered an occasional treat. It’s also not suitable for people with dairy allergies or lactose intolerance unless you use dairy-free substitutes. For gluten-free needs, use gluten-free graham crackers and ensure your toppings are certified gluten-free. Those watching sodium or cholesterol should be mindful of portion sizes, as cream cheese and butter are both high in saturated fats and sodium. As with most desserts, portion control is key to enjoying this cheesecake without overindulgence.
FAQ
Q: Can I make Loaded Butterscotch Cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making a day in advance. In fact, it needs several hours in the fridge to fully set, so overnight chilling is ideal.
Q: Can I freeze this cheesecake?
A: Absolutely. Wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: Do I have to use a water bath?
A: It’s highly recommended to prevent cracks, but if you’re worried about leaks, you can place a tray of water on the lower oven rack to create steam instead.
Q: Can I use store-bought butterscotch sauce?
A: Yes, store-bought sauce works great for drizzling on top. If you prefer homemade, melt butter with brown sugar and cream to make your own.
Q: Can I make this without eggs?
A: Eggs help give the cheesecake its structure, but for an eggless version, you can experiment with egg replacers or a no-bake filling using whipped cream and gelatin.
Q: What kind of pan should I use?
A: A 9-inch springform pan is ideal for this cheesecake. Make sure it’s leakproof if using a water bath, or wrap it tightly in foil to prevent water from seeping in.
Q: How long does it last in the fridge?
A: Stored properly, this cheesecake will stay fresh in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out or absorbing odors.
Loaded Butterscotch Cheesecake
Ingredients
Crust
- 1¾ cups 235 g graham cracker crumbs
- ¼ cup 56 g packed light brown sugar
- 7 tablespoons 98 g unsalted butter, melted
Filling
- 24 oz 678 g cream cheese, at room temperature
- ¾ cup 168 g packed light brown sugar
- 3 tablespoons 24 g all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup 112 g sour cream
- ½ cup 120 ml heavy whipping cream
- 1 cup 169 g butterscotch chips, melted
- 1 3.4 oz package instant butterscotch pudding mix
- 4 large eggs at room temperature
Topping
- 1 cup 169 g butterscotch chips
- 4½ tablespoons 68 ml heavy whipping cream
- Additional butterscotch chips for decorating
Instructions
Make the Crust
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
- In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool.
- Wrap the outside of the pan in a layer or two of aluminum foil to protect it from the water bath—this prevents any water from seeping into the crust. Set the wrapped pan aside.
Make the Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and fully combined. Be sure to use low speed to avoid incorporating too much air, which can lead to cracks. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and sour cream, then continue mixing on low speed until the mixture is completely smooth. Set aside.
- In a separate microwave-safe bowl, combine the heavy whipping cream and butterscotch chips. Microwave in 15–30 second intervals, stirring between each, until the chips are melted and the mixture is smooth.
- Add the melted butterscotch mixture to the cheesecake batter in two additions, mixing well after each one. Scrape down the bowl to ensure everything is evenly combined.
- Next, add the dry butterscotch pudding mix and blend until fully incorporated. Again, scrape the sides of the bowl to make sure everything is mixed.
- Finally, add the eggs one at a time, mixing on low speed just until combined after each addition. Scrape the bowl as needed during this process.
- Pour the finished batter into the cooled crust. Place the springform pan into a larger roasting pan or deep baking dish. Fill the outer pan with warm water, about halfway up the sides of the springform pan. Be careful not to let the water rise above the aluminum foil.
- Bake for 1 hour and 30 to 35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
- Once the baking time is complete, turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes.
- After that, crack the oven door open slightly and leave the cheesecake inside for another 10 minutes to allow it to cool gradually. This slow cooling helps prevent cracks.
- Remove the cheesecake from the oven and place it on a wire rack. Let it cool to room temperature, then transfer it to the refrigerator and chill for 5–6 hours or overnight, until cold and firm.
Finish It Off
- Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving plate.
- To make the butterscotch topping, place the butterscotch chips in a heatproof bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour it over the chips. Let it sit undisturbed for 2–3 minutes, then whisk until smooth and fully melted.
- Allow the ganache to cool for about 5 minutes—just long enough for it to thicken slightly while remaining pourable. Pour it over the top of the cheesecake and spread it evenly with a spatula. For an extra touch, sprinkle additional butterscotch chips on top as decoration.
- Store the cheesecake well-covered or in a cake carrier in the refrigerator until ready to serve. For best taste and texture, enjoy within 4–5 days.
Notes
Flour: For a gluten-free option, cornstarch works well. Use half the amount called for in the recipe.
Cream Cheese: Use full-fat, brick-style cream cheese for the best texture and flavor. Avoid using tubs, low-fat, or whipped cream cheese varieties.
Pudding Mix: Both instant and cook-and-serve pudding mixes can be used. Keep in mind that instant pudding thickens faster, so your filling will be thicker when mixing.
Refrigerator Storage: Store leftover cheesecake in an airtight cake carrier or wrap it tightly with plastic wrap. To prevent the plastic from sticking to the topping, insert toothpicks to create space between the wrap and the cheesecake. If already sliced, arrange slices in a single layer inside an airtight container. For optimal taste, consume within 4-5 days.
Freezer: Chill your cheesecake in the freezer for a couple of hours to firm it up before wrapping it in two layers of plastic wrap. You can also freeze individual slices in a single layer inside an airtight container. Store in the freezer for up to 3 months, and thaw in the refrigerator before serving.