Description

This Loaded Butterscotch Cheesecake is a rich and creamy show-stopper featuring a buttery graham cracker crust, velvety butterscotch-infused filling, and a glossy butterscotch topping. Finished with whipped cream and crunchy toppings, it’s perfect for celebrations or indulgent weekends.

Ingredients

2 cups graham cracker crumbs (or digestive biscuits)

1/4 cup brown sugar

1/2 cup unsalted butter, melted

24 oz cream cheese, softened

1 cup brown sugar

1 cup sour cream

3 large eggs

1 tsp vanilla extract

1 cup butterscotch chips, melted and cooled

1/2 cup butterscotch chips (for topping)

1/2 cup heavy cream

Pinch of salt

Optional garnishes: whipped cream, extra butterscotch chips, crushed toffee bits, chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, brown sugar, and melted butter until texture resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
In a large bowl, beat cream cheese until smooth. Add brown sugar and mix until fluffy. Stir in sour cream and vanilla. Add eggs one at a time, mixing just until combined. Fold in melted butterscotch chips.
Pour batter over cooled crust. Wrap pan in foil and place in a larger baking pan with 1 inch of hot water (water bath). Bake for 55–65 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
Melt butterscotch chips and heavy cream together with a pinch of salt, stirring until smooth. Cool slightly, then pour over chilled cheesecake.
Optionally, decorate with whipped cream, toffee bits, extra butterscotch chips, or chopped nuts before serving.

Notes

Add flaky sea salt to the topping for a salted butterscotch variation.

Use chocolate cookies instead of graham crackers for a chocolate crust.

Mix nuts into the crust for added texture and flavor.

Make mini cheesecakes by baking in muffin tins for 25–30 minutes.

Greek yogurt can replace sour cream for tanginess.

Prep Time: 25 minutes
Cook Time: 55–65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38g
Sodium: 320mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg