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Loaded Butterscotch Cheesecake

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This Loaded Butterscotch Cheesecake is the ultimate dessert indulgence—rich, creamy cheesecake swirled with buttery butterscotch, set on a crunchy graham cracker crust, and loaded with all your favorite toppings. It’s easy to make, stunning to serve, and absolutely unforgettable. Perfect for holidays, birthdays, or anytime you want to impress with minimal fuss!

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ⅓ cup brown sugar

  • ½ cup unsalted butter, melted

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

Toppings (choose your favorites!):

  • Whipped cream

  • Chocolate drizzle

  • Caramel sauce

  • Crushed toffee bits

  • Chopped pecans or walnuts

  • Mini butterscotch chips

  • Crushed pretzels

Instructions

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

  • Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.

  • Make the filling: Beat softened cream cheese until smooth. Add brown sugar and beat until fluffy. Mix in sour cream and vanilla. Add eggs one at a time, mixing gently. Fold in melted butterscotch chips.

  • Assemble: Pour filling over crust. Wrap the pan in foil. Place in a baking dish filled with 1 inch of hot water (water bath).

  • Bake for 60–70 minutes, or until edges are set and center jiggles slightly.

  • Cool gradually: Turn off oven, crack the door, and let cheesecake rest for 1 hour. Remove from oven and foil. Chill at least 6 hours or overnight.

 

  • Decorate & serve: Add whipped cream, caramel, chocolate, toffee bits, or whatever toppings make your heart happy!

Notes

  • For best results, use room temperature ingredients to avoid lumps in the batter.

  • Don’t skip the water bath—it keeps the cheesecake creamy and prevents cracks!

  • This cheesecake can be made 1–2 days ahead and stored in the fridge until ready to serve.

 

  • Want to switch it up? Try a gingersnap crust or add a swirl of caramel to the filling.

Nutrition

Keywords: loaded butterscotch cheesecake, butterscotch cheesecake recipe, creamy cheesecake, holiday cheesecake, dessert with toppings

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