This Loaded Butterscotch Cheesecake is everything I want in a show-stopping dessert: sweet, silky, and layered with buttery, caramel-like richness that melts in my mouth. From the golden graham cracker crust to the luscious butterscotch filling and glossy topping, every bite feels indulgent. Whether I’m celebrating a special occasion or just treating myself, this cheesecake always delivers.

Why You’ll Love This Recipe

I love this recipe for so many reasons, but here’s what makes it truly unforgettable:

1. Incredible Butterscotch Flavor – From the filling to the topping, the butterscotch shines in every bite.

2. Ultra Creamy Texture – Thanks to the sour cream and water bath, the filling turns out smooth and velvety.

3. No Cracks, No Fuss – A slow bake and a little oven patience mean I get a picture-perfect cheesecake every time.

4. Perfect Make-Ahead Dessert – I chill it overnight, and it’s even better the next day.

5. Loaded with Toppings – I get to finish it off with whipped cream, toffee bits, and more butterscotch for a true flavor bomb.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:
– Graham cracker crumbs or digestive biscuits
– Brown sugar
– Unsalted butter, melted

For the Cheesecake Filling:
– Cream cheese, softened
– Brown sugar
– Sour cream
– Eggs
– Vanilla extract
– Butterscotch chips, melted and slightly cooled

For the Butterscotch Topping:
– Butterscotch chips
– Heavy cream
– Pinch of salt

Optional Garnishes:
– Whipped cream
– Extra butterscotch chips
– Crushed toffee bits or chopped pecans

Directions

1. Make the Crust

I preheat my oven to 160°C (325°F). In a bowl, I mix graham cracker crumbs with brown sugar and melted butter until the texture resembles wet sand. I press this mixture firmly into the bottom of a 9-inch springform pan and bake it for 8–10 minutes. Once baked, I set it aside to cool.

2. Prepare the Filling

In a large bowl, I beat the cream cheese until completely smooth. Then I add the brown sugar and mix until the mixture turns light and fluffy. I stir in the sour cream and vanilla extract, followed by the eggs—one at a time—mixing just enough to combine. Lastly, I fold in the melted butterscotch chips, being careful not to overmix.

3. Bake the Cheesecake

I pour the batter over the cooled crust. Then I wrap the springform pan in foil and place it in a larger pan filled with about an inch of hot water (for the water bath). I bake the cheesecake for 55–65 minutes until the center is just slightly jiggly. When done, I turn off the oven, crack the door, and let it cool inside for 1 hour. After that, I refrigerate it for at least 4 hours or, ideally, overnight.

4. Add the Butterscotch Topping

I melt the butterscotch chips and heavy cream together—either in a small saucepan over low heat or in the microwave. I stir until smooth, then let it cool for a few minutes before pouring it over the chilled cheesecake and spreading it evenly across the top.

5. Decorate (Optional)

To take it to the next level, I pipe whipped cream around the edges and sprinkle on crushed toffee bits, extra butterscotch chips, or chopped nuts. It adds crunch, contrast, and that “wow” factor.

Servings and timing

• Servings: 10–12 slices

• Prep Time: 25 minutes

• Bake Time: 55–65 minutes

• Chill Time: Minimum 4 hours (overnight recommended)

• Total Time: About 6 hours including cooling

• Calories per slice: Approx. 520 kcal (varies with toppings)

Variations

– Salted Butterscotch: I sprinkle a bit of flaky sea salt over the topping to cut the sweetness.
– Chocolate Crust: I swap graham crumbs with crushed chocolate cookies for a deeper flavor.
– Nutty Version: I mix finely chopped pecans or walnuts into the crust for texture.
– Mini Cheesecakes: I divide the mixture into cupcake liners and reduce baking time to 25–30 minutes.

Storage/Reheating

– Storage: I store leftovers in the fridge, tightly covered, for up to 5 days.
– Freezing: I freeze individual slices wrapped tightly, then place them in an airtight container. They last up to 2 months.
– Thawing: I thaw in the fridge overnight for best texture.

FAQs

Can I use store-bought crust?

Yes, but I prefer making mine—it holds together better and has that fresh, buttery taste I love.

Why use a water bath?

The water bath creates gentle, even heat and helps prevent the cheesecake from cracking during baking.

Can I use butterscotch sauce instead of melted chips?

You can, but the flavor will be milder. I find melted butterscotch chips give a richer taste and thicker texture.

How do I know when it’s done baking?

The edges will be set, and the center should jiggle slightly when I gently shake the pan—like firm gelatin.

Can I make it without sour cream?

If I don’t have sour cream, I substitute with full-fat Greek yogurt. It gives a similar tang and creaminess.

Conclusion

This Loaded Butterscotch Cheesecake is pure dessert decadence. Every layer—from the buttery crust to the rich filling and silky topping—is designed to deliver maximum flavor. It’s smooth, sweet, and satisfying, with just the right amount of melt-in-your-mouth magic. Whether I’m hosting a holiday gathering or indulging in a weekend bake, this recipe is always a standout. One bite, and I’m hooked.