Loaded Butterscotch Cheesecake

This post may contain affiliate sales links. Please read my disclosure policy.

With butterscotch chips, butterscotch pudding, and butterscotch ganache, every bite of this Loaded Butterscotch Cheesecake explodes with creamy, rich butterscotch flavor. One of my all-time favorite cheesecakes!

Why You’ll Love This Butterscotch Cheesecake Recipe

I am totally in love with this cheesecake. It has the most amazing butterscotch flavor and is so worth the time and effort that goes into it.

• Incredible butterscotch flavor. This doesn’t just have a slight butterscotch flavor, it’s full on and so good. It would be tough to get a good butterscotch flavor just from adding butterscotch sauce, so this cheesecake uses two things – butterscotch chips and butterscotch pudding mix. You could use just one or the other, but the flavor gets a little lost. You really want to use both.
• Smooth, creamy texture. Like my other cheesecake recipes, this one utilizes a slow cooling method and water bath which results in the smoothest, creamiest texture possible.
• Stores well. One reason this butterscotch cheesecake is among my favorite desserts is that it stores beautifully for 4-5 days. That means I can easily make it a day in advance and still enjoy leftovers for a few days later.

Ingredients and Substitutions

Here’s an overview of what you’ll need for each part of this recipe. Be prepared for lots of butterscotch! Scroll down to the recipe card below for exact measurements.

Crust

• Graham cracker crumbs – While you can buy crumbs at the grocery store now, I prefer to make my own by crushing about 15 sheets of graham crackers. I think the ones you make yourself taste better too.
• Brown sugar – The sugar helps to sweeten the crust a bit. While I usually use granulated sugar, the richness of brown sugar pairs nicely with the butterscotch flavors in this recipe.
• Unsalted butter – Melted butter helps bind the crumbs together to form the crust. You can use salted butter as well.

Filling

• Cream cheese – You want full-fat brick-style cream cheese when making a cheesecake. Low fat or the kind in a container will result in a too-soft cheesecake filling. Bring the cream cheese to room temperature for a smooth consistency.
• Light brown sugar – Brown sugar sweetens the filling and the molasses flavor complements the butterscotch nicely.
• All-purpose flour – Flour helps to prevent cracking and create a creamy texture. You can also use cornstarch in half the amount for a gluten free option.
• Vanilla extract
• Sour cream – Sour cream adds the classic tangy flavor to the cheesecake and also helps to break up the richness of the cream cheese.
• Heavy whipping cream – Heavy whipping cream is combined with the butterscotch chips to create a smooth mixture that can be easily mixed into the filling.
• Butterscotch chips – Adding melted butterscotch chips to the cheesecake really ensures the flavor is in every bite of the cheesecake.
• Butterscotch pudding mix – You can use either instant or cook and serve pudding. You do not need to make the pudding. You will add the dry mix to the filling. Note that your filling will be thicker with instant pudding and thinner with the cook and serve, since the instant one begins thickening more quickly.
• Large eggs – Not medium or extra large. Eggs should be at room temperature. To do that more quickly, set them in a bowl of warm water.

Topping

• Butterscotch chips – Melted butterscotch chips create a ganache to top the cheesecake, adding even more butterscotch flavor.
• Heavy whipping cream – Turns the butterscotch chips into a pourable ganache.

How To Make Butterscotch Cheesecake

This butterscotch cheesecake takes some time, but it’s a simple process. Don’t rush through it! Be sure to check the recipe card below for printable instructions.

Make the Crust

• Prep. Preheat the oven to 325F. Line the springform pan with parchment paper and grease the sides.
• Make the crust. Combine the crust ingredients. Press evenly into the bottom and up the sides of the springform pan.
• Bake. Bake for 8-10 minutes, then set aside to cool.
• Prep for the water bath. Once cool, cover the outside of the pan with aluminum foil. Set aside.

Make the Filling

• Reduce oven temp. Reduce the oven temperature to 300F.
• Blend the filling. Blend the cream cheese, sugar, and flour until combined. Add in the vanilla extract and sour cream, beating on low until combined.
• Make the butterscotch mixture. Heat the heavy cream and butterscotch chips in a microwave-safe bowl in 15-30-second increments, until melted.

• Add melted butterscotch mixture to filling. Add the mixture to the cheesecake filling in two parts, mixing well to combine after each.
• Add the pudding. Mix in the dry pudding mix. Scrape down the sides of the bowl as needed.

• Add the eggs. Mix in the eggs one at a time.
• Transfer to pan & prepare the water bath. Pour the filling into the crust then place the springform pan inside another pan. Fill the outside pan halfway with warm water.
• Bake. Bake for 1 hour and 30-35 minutes, until the center is set but still jiggly.
• Slowly cool. Turn off the oven and leave the cheesecake inside for 30 minutes then crack the door and allow it to cool in the oven for 10 more minutes. Remove and set on a cool rack until it reaches room temperature then chill in the fridge for at least 5-6 hours.

Finish it off

• Transfer to a serving plate. Remove the cheesecake from the springform pan and transfer to a serving plate.
• Make the butterscotch ganache. Microwave the heavy cream until it begins to pour then pour over the butterscotch chips. Allow to sit for 2-3 minutes until whisk. Allow to cool for about 5 minutes then pour over the cheesecake and spread evenly. Top with additional butterscotch chips if desired.
• Refrigerate. Cover and refrigerate until ready to serve.

Tips for The Best Cheesecake

• Mix on low speed. When mixing the cream cheese, be sure to use low speed. This helps prevent extra air from getting into the batter, which can cause cracks.
• Cool slowly. One of my biggest tips for this butterscotch cheesecake is to let it cool slowly, first in the oven with the door closed and then with the door open. This cooling process is key to finishing the cooking process and preventing cracks.
• Use room temperature ingredients. Room temperature cream cheese and eggs help produce a lump-free filling and aid in not having to stir too much, which can incorporate too much air into the batter.
• Scrape down the sides of the bowl. Take a second to scrape down the sides of the bowl as you mix your ingredients. This helps to ensure that everything is evenly incorporated and there are no random lumps of cream cheese.
• Chill overnight. When possible, I like to make my cheesecake a night in advance. 5-6 hours of chill time usually does the trick but letting it chill overnight really ensures that the cheesecake has enough time to fully chill.

Do I Really Need The Water Bath?

Yes, a water bath is key to baking the perfect cheesecake, including this butterscotch cheesecake. The steam it creates helps keep the cheesecake moist and prevents it from cracking, falling in the middle and browning too much. Without it, you won’t get the same smooth, creamy texture. You can find all my tips on water baths here.

How Do I Know When My Cheesecake Is Done?

The best way to check if the cheesecake is done is the jiggle test. Gently shake the cheesecake in the oven (with gloves). The outer 2-3 inches should be relatively stable but the center should be jiggly – not sloshy but jiggly. If it’s still liquid-y, it needs to keep baking.

You can also check out my guide on how to tell when your cheesecake is done baking.

Proper Storage

Keep the butterscotch cheesecake well covered or in a cake carrier in the fridge. It is best if eaten within 4-5 days.

More Butterscotch Recipes To Try

• Ultimate Butterscotch Cake
• Pumpkin Butterscotch Chip Cookies
• White Chocolate Butterscotch Tart
• Salted Butterscotch Cookies
• Caramel Macchiato Tiramisu

Watch How to Make Butterscotch Cheesecake

Read Transcript

Print