Loaded Butterscotch Cheesecake

this Recipe

Thank you so much for stopping by! Whether you’re a seasoned home baker or just dipping your toes into dessert-making, I’m thrilled you’re here. This Loaded Butterscotch Cheesecake is one of those show-stopping desserts that looks like it took hours to master—but it’s surprisingly simple and so deeply satisfying. Imagine the creaminess of cheesecake, the sweet richness of butterscotch, and the fun of all your favorite toppings packed into every slice. Yes, it’s as decadent as it sounds!

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What Is a Loaded Butterscotch Cheesecake?

A Loaded Butterscotch Cheesecake is exactly what it sounds like: a rich, creamy cheesecake infused with butterscotch flavor, set atop a buttery graham cracker crust, and topped with an eye-popping array of extras—think crushed toffee bits, chocolate drizzle, caramel swirls, whipped cream, and maybe even some chopped pecans or pretzels if you’re feeling bold. It’s the ultimate dessert indulgence, perfect for birthdays, holidays, or just because.

Reasons to Love This Recipe

• Unbelievably rich and creamy – The texture of this cheesecake is velvety smooth, thanks to the cream cheese and sour cream combo.
• Easy to customize – Add as many or as few toppings as you like.
• Perfect make-ahead dessert – Cheesecake actually gets better as it sets overnight!
• Crowd-pleaser – This dessert will have everyone asking for the recipe (you might want to keep copies on hand!).
• Smells heavenly – The butterscotch aroma as it bakes? Pure comfort.

What Does It Taste Like?

This cheesecake is like biting into a dream. The butterscotch flavor is bold but not overpowering—it mingles with the creamy filling and contrasts beautifully with the crunch of the crust and toppings. It’s sweet, slightly salty, buttery, and absolutely unforgettable.

Benefits of Making This Cheesecake

• No special equipment required – A springform pan and mixer are your best friends here.
• Works year-round – Butterscotch isn’t just for the holidays!
• Can be made gluten-free – Just use gluten-free graham crackers or cookie crust.
• Kid-friendly and adult-approved – Everyone loves this combo of flavor and fun.

Ingredients for Loaded Butterscotch Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup brown sugar
• ½ cup melted unsalted butter

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup brown sugar
• ¾ cup sour cream
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• ¾ cup butterscotch chips, melted and slightly cooled

For the toppings (get creative!):

• Whipped cream
• Chocolate drizzle
• Caramel sauce
• Crushed toffee bits
• Chopped pecans or walnuts
• Mini butterscotch chips
• Crushed pretzels (for a salty crunch!)

Tools You’ll Need

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Rubber spatula
• Saucepan or microwave-safe bowl (to melt butterscotch chips)
• Aluminum foil (for water bath)
• Baking sheet (for the water bath)

Ingredient Substitutions & Additions

• Crust: Try using gingersnap or chocolate cookie crumbs for a twist.
• Cream cheese: Swap in Neufchâtel cheese for a slightly lighter version.
• Sour cream: Greek yogurt works well as a substitute.
• Butterscotch chips: Can’t find them? Use caramel chips or even white chocolate with a teaspoon of butterscotch extract.

How to Make Loaded Butterscotch Cheesecake

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the cheesecake filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar and beat until fluffy. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each. Stir in the melted butterscotch chips until well blended.

Step 3: Assemble and bake

Pour the filling over the cooled crust. Wrap the bottom of the springform pan in foil and place it in a large baking sheet or roasting pan. Fill the outer pan with 1 inch of hot water to create a water bath. Bake for 60-70 minutes, until the edges are set and the center jiggles slightly.

Step 4: Cool and chill

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove, unwrap the foil, and chill in the fridge for at least 6 hours or overnight.

Step 5: Load it up!

Before serving, top your cheesecake with whipped cream, drizzles of chocolate and caramel, toffee bits, nuts, and whatever else makes your heart happy!

What to Serve With This Cheesecake

• Hot coffee or espresso – Cuts through the richness beautifully.
• Fresh berries – Adds a light, tart contrast.
• Salted caramel ice cream – For those truly decadent moments.

Tips for Making the Perfect Cheesecake

• Room temp ingredients – Always start with softened cream cheese and room-temperature eggs to avoid lumps.
• Don’t overmix – Overmixing adds air, which can lead to cracks.
• Use a water bath – It’s extra effort but results in a perfectly smooth and moist cheesecake.
• Let it rest – Cheesecake needs time to set and develop flavor. Patience pays off!

How to Store Loaded Butterscotch Cheesecake

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

General Info About Cheesecake

Cheesecake originated in ancient Greece and has evolved into countless regional versions. The American-style cheesecake we know and love typically uses cream cheese and is baked with eggs for structure. This dessert is incredibly versatile—perfect for holidays, dinner parties, or a cozy night in.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! It’s actually better when made a day in advance and chilled overnight.

How do I prevent cracks in my cheesecake?

Use a water bath, don’t overmix the batter, and let it cool gradually in the oven before chilling.

What if I don’t have butterscotch chips?

You can use caramel chips, or melt caramel sauce and mix it into the filling.

Can I make this gluten-free?

Yes! Just use gluten-free graham crackers or cookies for the crust.

Conclusion: Why You’ll Fall in Love with This Cheesecake

This Loaded Butterscotch Cheesecake isn’t just a dessert—it’s an experience. From the buttery crunch of the crust to the creamy, dreamy filling and a mountain of decadent toppings, every bite feels like a celebration. It’s easy to make, a joy to serve, and guaranteed to impress.

Looking for more sweet and savory ideas? Check out these delicious recipes that pair beautifully with a rich dessert like this one:

• 🍓 Strawberry Cheesecake Cinnabon Rolls Recipe – If you love creamy, swirled indulgence, this is a must-make!
• 🍗 Cranberry Orange Chicken – A citrusy, tangy main course that balances out the sweetness.
• 🐟 Coconut Curry Baked Cod – A light and savory meal perfect before a decadent dessert.

Share Your Cheesecake Creation!

Did you make this cheesecake? I’d LOVE to see it!
📌 Share your photos and tag me over on Pinterest—I absolutely adore seeing your creations and hearing your feedback. And don’t forget to leave a review below—your words make all the difference!

Nutritional Information (Per Slice, approx.)

• Calories: 480
• Fat: 32g
• Carbohydrates: 41g
• Sugar: 29g
• Protein: 7g
• Fiber: 1g
• Sodium: 310mg

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