I’ve made my fair share of cheesecakes, but this Loaded Butterscotch Cheesecake Recipe truly stole my heart. The first bite hits you with creamy, rich cheesecake, followed by a decadent swirl of buttery butterscotch and chocolatey goodness. I loved how every layer felt indulgent yet perfectly balanced.
Making it at home felt easier than I expected, and I can’t stop thinking about it. If you’re a dessert lover like me, this one will instantly become a favorite. You can also enjoy similar comfort-food indulgence with the Marry Me Chicken Recipe for a savory twist.
Ingredients
Here’s everything you’ll need to make this irresistible cheesecake. I’ve included some tips to help the flavors shine.
- Graham cracker crumbs – 2 cups, use finely crushed for a firm, crunchy crust.
- Unsalted butter – 6 tablespoons, melted, to help bind the crust without overpowering sweetness.
- Granulated sugar – 2 tablespoons, balances the crust’s flavor and enhances browning.
- Cream cheese – 4 (8-ounce) packages, room temperature; soft cheese ensures smooth filling.
- Brown sugar – 1 cup, packed; adds depth and complements the butterscotch.
- Eggs – 4 large, room temperature, helps the cheesecake set perfectly without cracks.
- Vanilla extract – 2 teaspoons, enhances overall flavor and aroma.
- Heavy cream – 1/2 cup, makes the cheesecake extra creamy and luscious.
- Butterscotch chips – 1 cup, fold in for melty pockets of sweetness throughout.
- Semi-sweet chocolate chips – 1/2 cup, adds a nice chocolate contrast to the buttery notes.
- Optional sea salt – a pinch, enhances the sweetness of the butterscotch and chocolate.
Note: several serving
Variations
I love experimenting with this cheesecake. Here are a few ways you can switch it up:
- Dairy-free option: use plant-based cream cheese and coconut cream for a creamy alternative.
- Sugar-free option: replace granulated and brown sugar with a 1:1 sugar substitute.
- Nutty twist: fold in chopped pecans or walnuts for added crunch and flavor.
- Flavor enhancements: swirl caramel or peanut butter for an extra layer of decadence. You can also try flavors inspired by the Teriyaki Chicken Recipe for a sweet-savory combination.
Cooking Time
Here’s a quick breakdown so you can plan your dessert:
- Prep Time: 20 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
Equipment You Need
Making cheesecake is easier with the right tools. I always keep these handy:
- 9-inch springform pan – essential for easy removal of the cheesecake.
- Mixing bowls – for combining crust and filling separately.
- Electric mixer – ensures smooth, lump-free cream cheese filling.
- Spatula – perfect for scraping bowls and folding in chips evenly.
- Saucepan – if you want to melt chocolate or butterscotch for drizzling.
How to Make Loaded Butterscotch Cheesecake Recipe?
Prepare the Crust
I start by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Chilling it for a few minutes helps it set better before adding the filling.
Make the Cheesecake Filling
Next, I beat cream cheese and brown sugar until completely smooth. Then, I add eggs one at a time, followed by vanilla extract and heavy cream. The mixture should be creamy, thick, and free of lumps.
Add Butterscotch and Chocolate
I gently fold in butterscotch and chocolate chips. I try not to overmix so the chips stay whole and create delightful pockets of flavor. A pinch of sea salt at this stage really elevates the taste.
Bake the Cheesecake
Pour the filling over the prepared crust and smooth the top. Bake at 325°F (163°C) for 50-60 minutes until the edges are set and the center slightly jiggles. I find baking in a water bath helps prevent cracks.
Cool and Chill
After baking, I let the cheesecake cool at room temperature for an hour. Then, I refrigerate it for at least 4 hours or overnight. This step ensures the cheesecake is firm and slices cleanly.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks make this cheesecake even more irresistible:
- I always use room-temperature cream cheese for a smoother filling.
- I gently fold in the chips to avoid breaking them and keep the texture fun.
- I line the pan with parchment for easier removal and less sticking.
- I sprinkle a tiny pinch of sea salt on top before serving—it’s a game-changer!
- I use a water bath while baking to keep the cheesecake from cracking.
How to Serve Loaded Butterscotch Cheesecake
Serving this cheesecake is almost as fun as eating it. I like to:
- Slice with a hot knife for clean edges.
- Drizzle extra melted butterscotch or chocolate on top.
- Garnish with whipped cream or a sprinkle of crushed graham crackers.
- Serve chilled on a pretty dessert plate for maximum visual appeal.
Nutritional Information
Here’s a quick look at the nutritional profile for one slice:
- Calories: ~450 kcal – rich but worth every bite!
- Protein: 7g – creamy and satisfying.
- Carbohydrates: 38g – sweet, with butterscotch and crust.
- Fat: 30g – indulgent, thanks to cream cheese and butter.
Make Ahead and Storage
Storing
I usually cover the cheesecake tightly with plastic wrap and keep it in the fridge. It stays fresh for up to 5 days.
Freezing
Cheesecake freezes beautifully. I wrap it in foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
I rarely reheat cheesecake, but if I do, I bring slices to room temperature. This helps preserve the creamy texture.
Why You’ll Love This Recipe
Here’s why this cheesecake is an absolute winner:
- Creamy, indulgent texture – every bite is smooth and decadent.
- Flavor versatility – butterscotch, chocolate, or nuts can be swapped to your liking.
- Simple preparation – even first-time bakers can succeed.
- Crowd-pleaser – perfect for parties, holidays, or a special treat at home.
- Make-ahead friendly – easy to store and serve later without compromising taste.
Loaded Butterscotch Cheesecake isn’t just a dessert—it’s an experience. Creamy, buttery, and perfectly sweet, it’s one I’ll keep making over and over.
Loaded Butterscotch Cheesecake Recipe
Ingredients
Method
- I start by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Chilling it for a few minutes helps it set better before adding the filling.
- Next, I beat cream cheese and brown sugar until completely smooth. Then, I add eggs one at a time, followed by vanilla extract and heavy cream. The mixture should be creamy, thick, and free of lumps.
- I gently fold in butterscotch and chocolate chips. I try not to overmix so the chips stay whole and create delightful pockets of flavor. A pinch of sea salt at this stage really elevates the taste.
- Pour the filling over the prepared crust and smooth the top. Bake at 325°F (163°C) for 50-60 minutes until the edges are set and the center slightly jiggles. I find baking in a water bath helps prevent cracks.
- After baking, I let the cheesecake cool at room temperature for an hour. Then, I refrigerate it for at least 4 hours or overnight. This step ensures the cheesecake is firm and slices cleanly.
Notes
- I always use room-temperature cream cheese for a smoother filling.
- I gently fold in the chips to avoid breaking them and keep the texture fun.
- I line the pan with parchment for easier removal and less sticking.
- I sprinkle a tiny pinch of sea salt on top before serving—it’s a game-changer!
- I use a water bath while baking to keep the cheesecake from cracking.
