With its rich layers of flavors, the Loaded Butterscotch Cheesecake is a delight for dessert lovers. This cheesecake features the irresistible taste of butterscotch chips, creamy filling, and a buttery crust that makes it perfect for birthdays, holidays, or any special occasion. Each slice offers a luscious experience that will impress your guests and satisfy your sweet cravings.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of butterscotch chips and pudding creates an explosion of flavor in every bite.
- Creamy Texture: This cheesecake has a rich and creamy texture that melts in your mouth.
- Versatile Dessert: Perfect for celebrations or as an everyday treat, this cheesecake fits any occasion.
- Easy to Follow: Simple steps make it easy to create this show-stopping dessert at home.
- Impressive Presentation: Topped with butterscotch ganache and additional chips, it looks as good as it tastes.
Tools and Preparation
Before you start making your Loaded Butterscotch Cheesecake, gather the necessary tools to ensure a smooth baking process.
Essential Tools and Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Importance of Each Tool
- Springform pan: Allows easy removal of the cheesecake without damaging its shape.
- Electric mixer: Ensures that the cream cheese mixes smoothly for a lump-free filling.
- Rubber spatula: Helps to scrape down the sides of mixing bowls to incorporate all ingredients fully.
Ingredients
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!
For the Crust
- 1 3/4 cups (235g) graham cracker crumbs
- ¼ cup (56g) packed light brown sugar
- 7 tbsp (98g) unsalted butter, melted
For the Filling
- 24 oz (678g) cream cheese, room temperature
- 3/4 cup (168g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup (112g) sour cream
- 1/2 cup (120ml) heavy whipping cream
- 1 cup (169g) butterscotch chips
- 3.4 oz package dry Butterscotch pudding mix
- 4 large eggs, room temperature
For the Ganache
- 1 cup (169g) butterscotch chips
- 4 1/2 tbsp (68ml) heavy whipping cream
- Additional butterscotch chips, for decorating
How to Make Loaded Butterscotch Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted butter.
- Press the mixture firmly into the bottom of a springform pan to form an even layer.
- Bake for 10 minutes; then remove from the oven and let cool.
Step 2: Make the Filling
- In another bowl, beat together the cream cheese and brown sugar until smooth.
- Add flour and vanilla extract; mix until combined.
- Stir in sour cream and heavy whipping cream until well incorporated.
- Gradually add in butterscotch chips and pudding mix; blend until smooth.
- Add eggs one at a time; mix gently after each addition to avoid overmixing.
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust in the springform pan.
- Bake in preheated oven for about 60-70 minutes or until edges are set and center is slightly jiggly.
- Turn off the oven and let cheesecake cool inside with the door slightly ajar for about an hour.
Step 4: Prepare Ganache
- In a small saucepan over low heat, combine butterscotch chips with heavy whipping cream.
- Stir constantly until melted and smooth; remove from heat.
Step 5: Final Touches
- Once cooled completely, spread ganache evenly over the top of the cheesecake.
- Decorate with additional butterscotch chips on top for an appealing look.
- Refrigerate for at least 6 hours before serving to allow it to set properly.
Now you can enjoy your delicious Loaded Butterscotch Cheesecake!
How to Serve Loaded Butterscotch Cheesecake
Serving your Loaded Butterscotch Cheesecake is just as important as making it. The way you present this dessert can enhance its appeal and flavor experience. Here are some delightful serving suggestions to consider.
Classic Slice
- Serve a generous slice on a dessert plate for a traditional presentation.
With Whipped Cream
- Top each slice with freshly whipped cream for added creaminess and sweetness.
Drizzled with Butterscotch Sauce
- Enhance the butterscotch flavor by drizzling warm butterscotch sauce over each piece.
Accompanied by Fresh Fruit
- Pair with sliced strawberries or bananas to introduce a fresh, fruity contrast.
With Ice Cream
- Offer a scoop of vanilla or caramel ice cream alongside the cheesecake for a delightful temperature contrast.
How to Perfect Loaded Butterscotch Cheesecake
To ensure your Loaded Butterscotch Cheesecake turns out perfectly every time, follow these handy tips.
Use Room Temperature Ingredients: This helps create a smooth batter without lumps, ensuring even baking.
Don’t Overmix: Mix the batter just until combined to avoid incorporating too much air, which can cause cracks during baking.
Bake in a Water Bath: A water bath helps regulate temperature and keeps your cheesecake moist, preventing cracks on the surface.
Cool Gradually: Let the cheesecake cool slowly in the oven with the door slightly ajar. This gradual cooling helps prevent cracking.
Chill Overnight: For the best texture and flavor, let the cheesecake chill overnight before serving.
Best Side Dishes for Loaded Butterscotch Cheesecake
Complementing your Loaded Butterscotch Cheesecake with side dishes can elevate your dessert experience. Here are some tasty options to consider.
Fresh Berries: A mix of raspberries and blueberries adds freshness and tartness that balances the sweetness of the cheesecake.
Chocolate Shavings: Sprinkle dark chocolate shavings on top of your cheesecake for an added touch of elegance and flavor contrast.
Caramelized Nuts: Serve caramelized pecans or walnuts on the side for a crunchy texture that pairs well with creamy cheesecake.
Coffee or Espresso: A cup of strong coffee or espresso enhances the flavors of butterscotch and provides a nice contrast to the richness of the dessert.
Mint Leaves: Fresh mint leaves not only look great as a garnish but also add a refreshing note that cuts through the richness of the cheesecake.
Spiced Chai Tea: Pairing with spiced chai tea brings warmth and aromatic spices that complement the flavors in butterscotch beautifully.
Common Mistakes to Avoid
Making Loaded Butterscotch Cheesecake can be fun, but there are some common pitfalls to watch out for.
- Using cold ingredients: Always ensure your cream cheese and eggs are at room temperature. This helps create a smoother batter without lumps.
- Overbaking the cheesecake: Keep an eye on the baking time. Overbaking can lead to cracks and a dry texture. Aim for a slight jiggle in the center when you take it out.
- Skipping the chilling time: Don’t rush the chilling process. Letting your cheesecake set in the fridge for at least 4 hours ensures it firms up and enhances flavor.
- Not measuring ingredients accurately: Use a kitchen scale if possible. Accurate measurements are key to achieving that perfect texture and taste.
- Neglecting to line the pan: Always line your springform pan with parchment paper. This will make it easier to remove the cheesecake without any damage.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Loaded Butterscotch Cheesecake in an airtight container.
- It can last up to 5 days in the fridge.
Freezing Loaded Butterscotch Cheesecake
- Wrap individual slices tightly in plastic wrap before placing them in a freezer-safe container.
- You can freeze for up to 3 months.
Reheating Loaded Butterscotch Cheesecake
- Oven: Preheat to 350°F (175°C) and warm slices for about 10-15 minutes.
- Microwave: Heat on medium power for 30 seconds at a time until warmed through.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.
Frequently Asked Questions
Here are some common questions about Loaded Butterscotch Cheesecake.
What makes Loaded Butterscotch Cheesecake so special?
Loaded Butterscotch Cheesecake is special due to its rich layers of butterscotch flavor from chips, pudding mix, and ganache, creating a delightful dessert experience.
Can I substitute ingredients in this Loaded Butterscotch Cheesecake recipe?
Yes! You can use different types of chocolate or flavored extracts instead of butterscotch for a unique twist.
Is it necessary to use sour cream in Loaded Butterscotch Cheesecake?
Sour cream adds moisture and tanginess, enhancing the overall flavor. However, you can replace it with Greek yogurt if desired.
How do I ensure my Loaded Butterscotch Cheesecake doesn’t crack?
Avoid overbaking and let it cool gradually after baking. A water bath during baking can also help prevent cracks.
Final Thoughts
This Loaded Butterscotch Cheesecake is not only rich and creamy but also incredibly versatile. With customization options like adding nuts or swapping flavors, you can make it your own! Don’t hesitate; try this recipe today for a decadent treat everyone will love!
Loaded Butterscotch Cheesecake
Indulge in the rich, creamy goodness of Loaded Butterscotch Cheesecake, an irresistible dessert that’s perfect for any celebration or just a treat for yourself. This decadent cheesecake features layers of velvety butterscotch flavor, complemented by a buttery graham cracker crust and topped with luscious butterscotch ganache. Every bite melts in your mouth, making it a show-stopper at birthdays, holidays, or casual dinners with friends. Easy to make and visually stunning, this dessert will impress your guests and satisfy even the strongest sweet cravings.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 3/4 cups graham cracker crumbs
- 3/4 cup packed light brown sugar
- 7 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup packed light brown sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 cup butterscotch chips
- 3.4 oz package dry butterscotch pudding mix
- 4 large eggs, room temperature
- 1 cup butterscotch chips for ganache
- 4 1/2 tbsp heavy whipping cream for ganache
- Additional butterscotch chips for decorating
Instructions
- Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, and melted butter; press firmly into a springform pan. Bake for 10 minutes and let cool.
- In a bowl, beat cream cheese and brown sugar until smooth. Add flour, vanilla extract, sour cream, and heavy cream; mix well. Gradually add butterscotch chips and pudding mix until smooth. Incorporate eggs one at a time.
- Pour filling over the cooled crust and bake for 60-70 minutes until edges are set but center jiggles slightly. Turn off the oven and let cool inside.
- For the ganache, melt butterscotch chips with heavy cream over low heat until smooth. Spread over cooled cheesecake and refrigerate for at least 6 hours before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
