This Loaded Butterscotch Cheesecake is a rich and creamy dessert with layers of butterscotch flavor in every bite. From the crunchy graham cracker crust to the silky cheesecake filling and smooth butterscotch ganache topping, this indulgent treat is a showstopper for any occasion.

Why You’ll Love This Recipe

I love how this cheesecake brings together so many textures and flavors in one perfect slice. The butterscotch chips and pudding mix create a deep, nostalgic sweetness, while the tangy cream cheese and sour cream keep everything balanced. It’s also surprisingly easy to make with step-by-step directions, and it stores beautifully, making it perfect for prepping ahead for gatherings or special occasions.

Ingredients

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

Crust

Graham cracker crumbs
Brown sugar
Unsalted butter, melted

Cheesecake Filling

Cream cheese, softened
Light brown sugar
All-purpose flour
Sour cream
Vanilla extract
Heavy cream
Butterscotch chips
Instant butterscotch pudding mix (dry)
Large eggs

Topping

Butterscotch chips
Heavy cream

Directions

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom and up the sides of the pan. Bake for 8–10 minutes. Set aside to cool.
Lower the oven temperature to 300°F (148°C).
Beat cream cheese, brown sugar, and flour on low speed until smooth.
Mix in sour cream and vanilla extract until combined.
Microwave heavy cream with butterscotch chips in 15–30 second intervals, stirring until smooth.
Add melted butterscotch mixture to cream cheese mixture in two batches, mixing well each time.
Stir in the dry butterscotch pudding mix.
Add eggs one at a time, mixing on low speed after each addition.
Pour filling into crust. Wrap the pan with foil and place it in a water bath.
Bake for 1 hour and 30–35 minutes, until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake sit for 30 minutes. Then crack the oven door and let it cool for another 10 minutes.
Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
For the topping, heat cream until boiling and pour over butterscotch chips. Let sit for a few minutes, then whisk until smooth. Cool slightly and pour over chilled cheesecake.
Sprinkle more butterscotch chips on top if desired.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Cooling Time: 6 hours
Total Time: About 8 hours 5 minutes

Variations

I sometimes swap in a chocolate cookie crust for a more dramatic flavor contrast.
A drizzle of caramel sauce between the crust and filling adds even more richness.
Adding chopped pecans or walnuts on top gives a crunchy texture that complements the creamy filling.

Storage/Reheating

I store the cheesecake in the fridge, covered, for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and foil and freeze them for up to 2 months. I let them thaw in the fridge overnight before serving.

FAQs

How do I keep my cheesecake from cracking?

I make sure not to overmix the batter and always bake the cheesecake in a water bath. I also cool it gradually in the oven to prevent sudden temperature changes.

Can I make this in advance?

Yes, I often make it a day or two ahead. It keeps well in the fridge and actually tastes better once it’s had time to set.

What if I can’t find butterscotch pudding mix?

If I can’t find it, I leave it out and just rely on the butterscotch chips. The flavor is still great, just a bit more subtle.

Can I use a different crust?

Absolutely. I like using chocolate cookie crumbs sometimes, or even vanilla wafers for a lighter base.

How do I know when it’s fully baked?

The edges should look set but the center should still have a slight wobble. It’ll continue to firm up as it cools.

Conclusion

This Loaded Butterscotch Cheesecake is everything I want in a decadent dessert—rich, creamy, and full of flavor. It’s a standout recipe for holidays, celebrations, or anytime I’m craving a sweet and satisfying treat. Once chilled and topped, it slices beautifully and always impresses.

Loaded Butterscotch Cheesecake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 8 hours 5 minutes (includes cooling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Loaded Butterscotch Cheesecake is the ultimate indulgent dessert, featuring layers of velvety cream cheese filling infused with butterscotch chips and pudding mix, a buttery graham cracker crust, and a luscious butterscotch ganache topping—perfect for holidays and special occasions.

Instructions

Preheat oven to 325°F (163°C), line and grease a 9-inch springform pan.
Combine graham cracker crumbs, brown sugar, and melted butter. Press into pan and bake 8–10 minutes. Cool.
Reduce oven temp to 300°F (148°C).
Beat cream cheese, brown sugar, and flour until smooth.
Add sour cream and vanilla; mix well.
Melt heavy cream and butterscotch chips together until smooth.
Add melted butterscotch mixture to filling in two parts.
Mix in dry butterscotch pudding mix.
Add eggs one at a time, mixing gently.
Pour filling into crust. Wrap pan with foil and bake in a water bath.
Bake for 1 hour 30–35 minutes. Let sit in oven (off) for 30 minutes, then crack door for 10 minutes.
Cool to room temperature, then chill at least 6 hours or overnight.
For topping, pour hot cream over butterscotch chips, let sit, then whisk until smooth.
Pour over chilled cheesecake and optionally top with more chips.