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
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.
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. š
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.
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.
You might also like:
Ultimate Butterscotch Cake
Pumpkin Butterscotch Chip Cookies
White Chocolate Butterscotch Tart
Double Pumpkin Butterscotch Rice Krispy Treats
Butterscotch Toffee Cookies
Loaded Butterscotch Cheesecake
- 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
Description
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.
Ingredients
CRUST
- 1 1/4 cups nilla wafer crumbs
- 4 tbsp butter
- 4 tbsp brown sugar
FILLING
- 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
TOPPING
- 1 1/2 cups butterscotch chips
- 4 1/2 tbsp heavy cream
Instructions
Nutrition
- 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
Keywords: butterscotch cake, butterscotch pie recipe, butterscotch pie, butterscotch recipe, best cheesecake recipe, homemade cheesecake, homemade cheesecake recipe
Filed Under:
Enjoy!
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The butterscotch taste is way too strong.
Hi!
Would the pudding mix be cook&serve or instant?
I use instant.
Pudding mix? No thanks. Real butterscotch is so easy to make. Why settle for imitation?
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?
That’s definitely an error. I’ve updated it though. Thanks!
Is the butterscotch pudding mix instant pudding, or the kind you cook on the stove top? And do you consider 18% heavy cream?
It is instant pudding. And usually heavy cream is at least 36% fat.
I have now used this recipe three times and every time it comes out perfect. Ā Until visiting this site my cheesecakes all cracked every single time. Ā 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. Ā It makes me so happy seeing a cheesecake without any cracks. Ā So pretty! Ā The simple things in life… Ā Now about this butterscotch cheesecake, oh my, oh my, oh my! Ā So good. Ā It is now a favorite in our household and a request on birthdays. Ā What a great recipe, so happy you thought of it! Ā Thank you! Ā Awesome recipe and instructions. Ā If you haven’t made it yet, this is one you HAVE to make! Ā It’s a keeper!
That’s so great to hear! I’m glad you’ve enjoyed the recipe and that the method has been successful!
★★★★★
Can you use almond milk?
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.
Can this be frozen as pictured? Thank you.
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.
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.
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.
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!
★★★★★
Iām so glad to hear they were a hit!
Can this be made 2 days im advance?
Yes it can.