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.
Ingredients
- 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
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.
Notes
- Don’t overmix the batter to avoid cracks.
- Bake in a water bath and cool gradually.
- Can substitute pudding mix with extra butterscotch chips if unavailable.
- Freezes well in slices for up to 2 months.
