Name: Loaded Butterscotch Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: PT-487363H9M1S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup melted butter; 3 packages (8 oz each) cream cheese, softened; 1 cup brown sugar, packed; 1/2 cup butterscotch chips; 3 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1/4 cup heavy cream; 1/2 cup caramelized pecans or walnuts (optional)

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This Loaded Butterscotch Cheesecake is a dessert lover’s dream. It combines the creamy richness of cheesecake with the irresistible sweetness of butterscotch, topped with a decadent mix of caramelized nuts and a crunchy graham cracker crust. Perfect for any celebration or a special treat, this cheesecake is a crowd-pleaser that’s sure to impress.

Why You’ll Love This Recipe

I absolutely love this Loaded Butterscotch Cheesecake because of its perfect balance of flavors and textures. The smooth, velvety cheesecake filling pairs beautifully with the rich, buttery flavor of butterscotch. The caramelized nuts on top add a crunchy, sweet contrast that makes every bite so satisfying. Not to mention, the graham cracker crust provides a classic base that holds everything together in the most delightful way. It's a treat for both the eyes and the taste buds!

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup brown sugar, packed
½ cup butterscotch chips
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream
½ cup caramelized pecans or walnuts (optional)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake at 350°F for about 8 minutes, then remove from the oven and let it cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add in the butterscotch chips and mix until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Assemble the cheesecake: Pour the cream cheese mixture onto the cooled graham cracker crust. Smooth the top with a spatula. Bake at 325°F for 55-60 minutes or until the center is just set and slightly jiggles when shaken.
Add the toppings: Once the cheesecake is done, remove it from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight for best results. Before serving, top the cheesecake with sour cream, heavy cream, and caramelized nuts if desired.

Servings and timing

This Loaded Butterscotch Cheesecake yields approximately 12 servings. Preparation time is about 20 minutes, and the bake time is 60 minutes. Make sure to allow time for the cheesecake to cool and chill in the fridge for at least 4 hours, ideally overnight.

Variations

Nut-Free: Skip the caramelized nuts and top the cheesecake with extra butterscotch chips or a drizzle of caramel sauce for a nut-free option.
Gluten-Free: Swap the graham cracker crumbs for gluten-free graham crackers or almond flour for a gluten-free crust.
Chocolate Lovers: Add a layer of melted chocolate between the cheesecake filling and the crust for a richer, chocolatey flavor that pairs well with the butterscotch.

Storage/Reheating

I like to store this cheesecake in the fridge, covered, for up to 4-5 days. If I need to store it for a longer time, I wrap it tightly with plastic wrap and then foil to keep it fresh in the freezer for up to 3 months. To reheat, I prefer letting it thaw in the fridge overnight before serving.

FAQs

How do I make sure my cheesecake doesn’t crack?

To prevent cracks, make sure the cheesecake cools slowly. I always let it cool in the oven with the door slightly open for about an hour before transferring it to the fridge. Using room temperature ingredients also helps.

Can I make this cheesecake in advance?

Yes, I actually recommend making this cheesecake a day ahead. The flavors have time to meld together, and it’s much easier to slice when it’s fully chilled.

Can I use a different kind of nut?

Absolutely! I’ve tried this recipe with both pecans and walnuts, but almonds or even hazelnuts would work wonderfully too.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft in the middle.

Can I use store-bought butterscotch topping instead of chips?

I’ve used both options, and while butterscotch chips provide a thicker texture, store-bought butterscotch topping can also work if you’re in a pinch. Just be aware it might be a little runnier.

Conclusion

This Loaded Butterscotch Cheesecake is the ultimate dessert for any occasion. From the creamy cheesecake filling to the crunchy topping, it’s a perfect balance of sweet and rich flavors. Whether I’m making it for a special event or a casual family dinner, it’s always a hit. I love how versatile this recipe is, allowing me to tweak it to suit my preferences. If you’re a fan of sweet, indulgent desserts, this one is a must-try!

Loaded Butterscotch Cheesecake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4-5 hours (including cooling time)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A creamy and indulgent cheesecake with the sweet flavor of butterscotch, topped with caramelized nuts and a crunchy graham cracker crust.

Instructions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake at 350°F for about 8 minutes, then remove from the oven and let it cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add in the butterscotch chips and mix until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Assemble the cheesecake: Pour the cream cheese mixture onto the cooled graham cracker crust. Smooth the top with a spatula. Bake at 325°F for 55-60 minutes or until the center is just set and slightly jiggles when shaken.
Add the toppings: Once the cheesecake is done, remove it from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight for best results. Before serving, top the cheesecake with sour cream, heavy cream, and caramelized nuts if desired.

Notes

If you want a nut-free version, skip the caramelized nuts and top with extra butterscotch chips or caramel sauce.
For a gluten-free version, use gluten-free graham crackers or almond flour for the crust.
Feel free to experiment with different nuts like almonds or hazelnuts.
Allow the cheesecake to cool slowly in the oven to prevent cracks.
Make this cheesecake in advance to let the flavors meld and for easier slicing.