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Loaded Butterscotch Cheesecake Recipe
Ash Tyrrell

Loaded Butterscotch Cheesecake Recipe

I’ve made my fair share of cheesecakes, but this Loaded Butterscotch Cheesecake truly stole my heart. The first bite hits you with creamy, rich cheesecake, followed by a decadent swirl of buttery butterscotch and chocolatey goodness.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.