Loaded Butterscotch Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
