Loaded Butterscotch Cheesecake

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This Loaded Butterscotch Cheesecake might literally be the best cheesecake I’ve ever had, let alone made. It is so darn good. Every bite explodes with creamy, rich butterscotch flavor.

Loaded Butterscotch Cheesecake close-up

Loaded Butterscotch Cheesecake

So I have a tendency to fall in love with new songs and then play them over and over. It’s totally a thing I do. I’ll bake, work, whatever with the song, or few songs, basically on repeat in the background.

Lately I’ve had 3 or 4 that I’m totally into. I’ve been listening to them while I bake at night.

Then the hubs and I were in the car the other day and one of them (Ellie Goulding – Love Me Like You Do) came on the radio. I was like, “Ohhh, it’s my song.” And he was like, “Oh, I know.”

For some reason, I’d kind of assumed he totally ignored me, what I was listening to and my singing. He’s usually in his office with the door closed.

Loaded Butterscotch Cheesecake slice on a white plate
Loaded Butterscotch Cheesecake with a couple slices removed

Then he was all, “And you always sing the same part.” And I had no idea what he was talking about. The same part? All I could remember was singing the song in general. No specific part. But whatever.

Then a part of the song came on and I immediately started to sing it out loud and he was like, “There it is!”

I couldn’t help but laugh. It’s amazing to me sometimes that he notices that stuff. I had no idea I tended to do that. Now every time I hear the song, I think about it – and I always want to belt out the same part. Thank goodness he loves me. 🙂

Truth is I love to sing (although I can’t actually sing) and dance around. And sometimes, when I’m lucky, the hubs will get goofy with me and sing things like Disney songs with me. Don’t tell him I told you though! He’ll never do it again! And that would make me sad.

Loaded Butterscotch Cheesecake slice on a white plate
Loaded Butterscotch Cheesecake side view

On another note, it would also make me sad if I’d never gotten to eat this cheesecake. You might not believe me, but you need this cheesecake. Ridiculous. So good.

I packed it with butterscotch flavor – because that’s what I do. Strong flavors.

Tips for Making Loaded Butterscotch Cheesecake

At first, I just used a butterscotch pudding mix to flavor the cheesecake. It was fine, but not enough. I wanted straight butterscotch.

So I added butterscotch chips. And then more butterscotch chips in the form of ganache. Then more on top. The final result is perfect. You will want to keep the whole cheesecake to yourself. It’s addicting.

The butterscotch chips get melted on the stove, then the pudding is added (with less milk than normal). It will definitely thicken when combined, so you want to make sure you add it to the cream cheese mixture while warm so that it incorporates well.

This baby was a hit! So loved by all. You might be tempted to be all, “I just want one bite,” but you will break after that one bite. You will. It’s that good.

Loaded Butterscotch Cheesecake slice on a white plate with a bite on a fork
Loaded Butterscotch Cheesecake slice on a white plate

You might also like:

Ultimate Butterscotch Cake
Pumpkin Butterscotch Chip Cookies
White Chocolate Butterscotch Tart
Double Pumpkin Butterscotch Rice Krispy Treats
Butterscotch Toffee Cookies

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Loaded Butterscotch Cheesecake slice on white plate

Loaded Butterscotch Cheesecake

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 25 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Loaded Butterscotch Cheesecake might literally be the best cheesecake I’ve ever had, let alone made. It is so darn good. Every bite explodes with creamy, rich butterscotch flavor.



  • 1 1/4 cups nilla wafer crumbs
  • 4 tbsp butter
  • 4 tbsp brown sugar


  • 24 oz cream cheese, room temperature (three 8 oz packages)
  • 1 cup sugar
  • 3 tbsp flour
  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup milk, divided
  • 1 cup butterscotch chips
  • 3.4 oz package dry Butterscotch pudding mix


  • 1 1/2 cups butterscotch chips
  • 4 1/2 tbsp heavy cream


1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes.
5. Remove pan from oven and allow to cool.
6. When cool, prepare the pan for a water bath by covering the outsides of the pan with aluminum foil. Set aside.
1. Reduce oven to 300 degrees.
2. In a large mixer bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs two at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the vanilla extract. Beat on low speed until well combined. Set aside.
5. Add 1/2 cup of milk and 1 cup of butterscotch chips to a medium sized saucepan. Heat on medium heat until butterscotch chips are completely melted. Do not boil.
6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth. Mixture will begin to thicken.
7. With the mixer running, slowly add the butterscotch mixture to the cheesecake mixture and mix until smooth.
8. Pour the filling into the pan.
9. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
10. Place aluminum foil covered springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 30-35 minutes. Center will be jiggly.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
14. Remove cheesecake from oven and chill.
15. Once cold and firm, remove cheesecake from springform pan and place on serving plate.
16. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
17. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
18. Top cheesecake with additional 1/2 cup of butterscotch chips, if desired.


  • Serving Size: 1 Slice
  • Calories: 288
  • Sugar: 28.5 g
  • Sodium: 372.5 mg
  • Fat: 13.8 g
  • Carbohydrates: 34.9 g
  • Protein: 6.9 g
  • Cholesterol: 87.8 mg

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  1. Tammy McClure

    I baked for as the directions said all the to the open door 10 minutes and it’s still jiggly? What should I do

    1. Lindsay

      I’m not totally sure I understand your comment and where you were in the process. It should be more jiggly in the middle of the cheesecake before you begin the cooling process and then all look the same after cooling with the door closed. It may still move around a bit, but it should all look baked and done.

  2. Cathy

    This was one of the best cheesecakes I’ve ever had. I made it for a butterscotch pie lover, but was unsure of how it turn out! Everyone loved it!!

  3. J Sippel

    Hi, this looks delicious! We are novice bakers and have a quick question. For step # 10, how long do you leave the cake in the water bath? Or, Do you bake the cake while the pan is still sitting in the water of the other pan?
    Thank you!

    1. Lindsay

      Yes, bake the cheesecake while it’s in the water bath. Remove it from the water bath after baking it, before you put it in the fridge.

  4. Gary Byrd

    The cook time for this recipe is confusing. At first it says total cook time is 40 minutes then step 11 says 1 hour and 30 to 35 minutes?

  5. Lisa Sebok

    Is the butterscotch pudding mix instant pudding, or the kind you cook on the stove top? And do you consider 18% heavy cream?

  6. Lorna

    I have now used this recipe three times and every time it comes out perfect.  Until visiting this site my cheesecakes all cracked every single time.  Ever since following your method of cooking at 300 degrees and then sitting in oven with oven off for 30 minutes and then an additional 10 minutes with door cracked open every cheesecake has been perfect.  It makes me so happy seeing a cheesecake without any cracks.  So pretty!  The simple things in life…  Now about this butterscotch cheesecake, oh my, oh my, oh my!  So good.  It is now a favorite in our household and a request on birthdays.  What a great recipe, so happy you thought of it!  Thank you!  Awesome recipe and instructions.  If you haven’t made it yet, this is one you HAVE to make!  It’s a keeper!

    1. Lindsay

      You could try it. It will have less fat, so things might be thicker and have a little different texture, but it might still be ok.

    1. Lindsay

      I’m not sure what you mean by “as pictured”. Do you mean freeze it completely made and whole? I don’t typically recommend it, but you could try it.

      1. Val

        Yes . With the topping and chips already on it. Or would you freeze without topping and add those the day you are going to serve. Thank you.

      2. Lindsay

        I honestly don’t ever freeze full cakes and don’t think most would recommend it, so it’s hard to advise. It’s typically best to just freeze the cake layers and then put it all together within a day of serving it. It would be hard to add the chips after thawing it because they may not stick to the frosting at that point. But with the condensation from thawing the cake, they might not stay in place if you’ve already added them. So, tough to say.

  7. Heather

    Wonderful recipe! Made this into mini cupcake size cheesecakes for a co-workers birthday and everyone could not get enough. Ended up making a second batch a couple days later because people were requesting it so much!

  8. Bean the Baker

    Great recipe; my husband loves butterscotch and has a killer sweet tooth. Tons of butterscotch flavor and absolutely no cracks in the crust. I’m a very experienced baker, but I always follow a new recipe to a “tee”. That being said, I baked this in a smaller, 6″ springform pan using about 2/3 of the filling recipe. My crust added an extra layer of butterscotch flavor; I made a crumb crust from leftover butterscotch chip cookies I had made for the holidays. I’m eager to try a few more of your recipes that I know my husband will love. Thanks so much for sharing them!

  9. Mariah

    I am usually pretty darn good at cheesecake. This one I followed to the T and while delicious on the outsides, I must not have cooked it long enough it’s almoat just like pudding in the middle ????????‍♀️ I will definitely try again! 

  10. Sarah

    My sweet tooth is excited. You dessert recipes are mouthwatering. i would definitely try doing No Bake Samoa Cheesecake.

  11. sofia

    can u recommend a substitute for d butterscotch pudding mix?
    we don have it here or i havent come across it before.

    looks delish d cake n i am a BIG fan of butterscotch


    1. Lindsay

      I’m not sure of a substitute. You could try leaving it out. The butterscotch flavor won’t be as strong though.

  12. Jessica

    We don’t have butterscotch chips here in NZ, would the filling still work without the melted butterscotch chip mixture? would I have to add in some other liquid?

    1. Lindsay

      It wouldn’t have as strong of a butterscotch flavor, but it would bake. I might recommend replacing the milk with sour cream though if you leave out the butterscotch chips, then bake for closer to 1 hr.

  13. Elizabeth

    Hey! I made the cheesecake and it was very delicious. All my family loved it. I have a question though: when i poured the batter on the crust, lots of crumbs went up floating in it. Is this because I didn’t bake it long enough? Or because my crumbs were too big? Thanks.

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it! I’m not sure about the crust – it could have been any of those things you said, or perhaps that the butter didn’t get completely mixed in to be able to hold everything together.

  14. Lisa Michaels

    I have a question. Is the butterscotch pudding the instant or the Cook and Serve kind?

    My husband loves butterscotch! I showed him the picture of the cheesecake and he is requesting it for his birthday next month. I can’t wait to try it! It sounds delicious!

    1. lifeloveandsugar@gmail.com

      It’s the instant pudding. If he’s a butterscotch lover, he’ll love this! SO butterscotch-y! I’d love to know what you think of it!

  15. Lindsey+@+American+Heritage+Cooking

    I love it, I love it, I love it!!!!! This cheesecake is rocking my butterscotch loving world right now!!!
    And I totally do that with songs. But the problem is that unless I ration my listening, then I burn out on them faster. I love Ellie Goulding. Downloading the song…asap 🙂 #imisstheradio #andmycar
    Which part do you sing?!

  16. Katelyn @munchie pie

    My daughter and I get silly sometimes when we are cooking and sign Disney songs really loud…glad to hear we aren’t the only ones! 😉

  17. Jessica @ Sweet Menu

    I want this cheesecake! If only I picked up a packet of butterscotch pudding when I was in the states. Amazing Lindsay, just amazing.

  18. Allie | BakingAMoment

    This cheesecake is epic! I can’t get over all the butterscotchiness. Wow! And I think it’s adorable that your hubby is paying so much attention to what you’re into. Mine barely listens when I’m speaking directly to him, let alone singing to myself in another room 😛

  19. Dorothy+@+Crazy+for+Crust

    I play songs on repeat like that too but I don’t sing them. No one wants that. 🙂

    This cheesecake. OMG!

  20. Jodi

    This cheesecake looks insanely delicious. I love cheesecake and anything butterscotch. What a perfect combination. Yum!!

  21. Jen @ Baked by an Introvert

    This cheesecake definitely looks good! I love butterscotch and think it would be amazing in a cheesecake!

  22. grace

    oh gosh, i LOVE butterscotch! it’s so woefully ignored most of the time, so kudos to you for bringing it to the forefront! those morsels on top slayed me. 🙂

  23. Taylor @ Food Faith Fitness

    That is such a cute story! And now it makes me wonder if my hubby secretly hears me (trying) to sing all day long too ….
    In other news: This cheesecake. OH MY GOSH, I need to eat it ALL! Pinned!

  24. Johlene@FlavoursandFrosting

    I believe you when you say that this cheesecake is good.. butterscotch, alongside caramel are my favorite flavors (by far!) ps. love the part of where you sing when you bake and that your hubby took notice!! lol

  25. Mir

    My husband sings the same line of the same song over and over, too. It drives me crazy! So your husband is a lot nicer than I am. 🙂
    I just had a forehead slap moment. I swear to you, I went out and bought 2 bags of butterscotch chips yesterday to use in a butterscotch cheesecake with ganache on top. And since you do everything perfectly, I now have to reevaluate that plan and make something else. Honestly, this looks like the picture in my head, but better, Lindsay!

    1. lifeloveandsugar@gmail.com

      He’s nicer than I am too. Everyone likes him better. 😉
      And you should totally still make your cheesecake! I’m sure it’ll be perfect too and I’d love to see it!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29