Loaded Butterscotch Cheesecake Recipe

Introduction

Loaded Butterscotch Cheesecake is a rich and creamy dessert that perfectly balances sweet butterscotch with tangy cream cheese. This indulgent treat is set on a classic graham cracker crust, making it a crowd-pleaser for any occasion.

Ingredients

• 24 oz cream cheese, softened
• 1 cup butterscotch chips
• 1 prepared graham cracker crust (9-inch)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Step 2: Gently fold the butterscotch chips into the cream cheese mixture, reserving a small handful for topping if desired.
3. Step 3: Pour the mixture into the prepared graham cracker crust, spreading it evenly.
4. Step 4: Bake in the preheated oven for 45–50 minutes, or until the center is almost set but still slightly jiggly.
5. Step 5: Remove from oven and let cool completely at room temperature. Chill in the refrigerator for at least 4 hours before slicing.

Tips & Variations

• Try adding a tablespoon of vanilla extract to the cream cheese mixture for extra depth of flavor.
• For a crunchy twist, sprinkle chopped pecans or walnuts on top before baking.
• You can swap the graham cracker crust for an Oreo crust if you prefer a chocolate base.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. To maintain its texture, always cover it tightly with plastic wrap or store in an airtight container. When ready to serve, slice directly from chilled; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Why did my cheesecake crack on top?

Cracks often form when the cheesecake is overbaked or cooled too quickly. To prevent this, bake until the center is just set and cool the cheesecake gradually at room temperature before chilling.

Loaded Butterscotch Cheesecake Recipe

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★★★★★

4.6 from 56 reviews

This decadent Loaded Butterscotch Cheesecake combines creamy, rich cream cheese with the sweet and buttery flavor of butterscotch chips, all nestled on a crisp graham cracker crust. Perfect for dessert lovers who crave a luscious and indulgent treat, this cheesecake is baked to perfection and then cooled before slicing to ensure a smooth and satisfying texture.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gently fold in the butterscotch chips.
3. Assemble and bake: Pour the cream cheese filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
4. Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
5. Serve: Carefully remove the cheesecake from the springform pan and slice with a sharp knife. Serve chilled and enjoy your loaded butterscotch cheesecake!

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Allowing the cheesecake to cool completely before refrigerating helps prevent cracking.
• Use a water bath while baking if you prefer a creamier texture and to minimize cracks.
• Store leftovers covered in the refrigerator for up to 5 days.
• You can substitute butterscotch chips with white chocolate chips for a different flavor.

Keywords: butterscotch cheesecake, creamy cheesecake, dessert recipe, graham cracker crust, baked cheesecake