Loaded Butterscotch Cheesecake Recipe

If you love dreamy desserts that feel like a big cozy hug, you’re going to fall head over heels for this Loaded Butterscotch Cheesecake! It’s rich, ultra-creamy, and packed with sweet, buttery butterscotch flavor in every bite. Plus, it’s topped with all the good stuff—think crunchy toffee bits, drizzles of butterscotch sauce, and a sprinkle of nuts for extra texture. This cheesecake is surprisingly easy to make and perfect for impressing your friends, family, or even just treating yourself!

Why You’ll Love Loaded Butterscotch Cheesecake

Loaded Butterscotch Cheesecake is pure dessert magic! Not only does it deliver a melt-in-your-mouth texture, but it also combines the rich, caramelized notes of butterscotch with a luscious, creamy cheesecake base. It’s a show-stopper that’s surprisingly beginner-friendly — no fancy equipment or techniques required! Whether you’re baking for a holiday, a party, or just because you need a sweet pick-me-up, this cheesecake is guaranteed to wow everyone who gets a slice. Plus, the “loaded” toppings mean you can get creative and make it your own!

Ingredients

Before we dive in, let’s make sure you have everything you need to whip up this loaded delight. The ingredients are simple and easy to find — most are probably already in your kitchen!

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup butterscotch chips, melted and slightly cooled

For the topping:

• ½ cup butterscotch chips, melted
• ½ cup toffee bits
• ¼ cup chopped pecans or walnuts (optional)
• Whipped cream (optional, for serving)

Instructions

Making this Loaded Butterscotch Cheesecake is easier than you think! Just follow these simple steps, and you’ll have a dreamy dessert ready to impress.

Make the crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 8–10 minutes, then let it cool while you prepare the filling.

Make the cheesecake filling:

5. In a large bowl, beat the softened cream cheese until smooth and creamy.
6. Add the brown sugar and mix until fully combined.
7. Beat in the eggs, one at a time, followed by the vanilla extract and sour cream.
8. Gently fold in the melted butterscotch chips until the batter is smooth and well blended.

Assemble and bake:

9. Pour the cheesecake filling over the cooled crust and smooth the top.
10. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
12. Then, transfer it to the fridge to chill for at least 4 hours, preferably overnight.

Add the toppings:

13. Once fully chilled, drizzle the melted butterscotch chips over the top.
14. Sprinkle generously with toffee bits and chopped nuts.
15. Add dollops of whipped cream if desired before serving!

Servings and Timing

This Loaded Butterscotch Cheesecake is perfect for gatherings, celebrations, or anytime you need a decadent treat. It serves about 12–14 slices, depending on how generous you are with each piece!

Timing breakdown:

• Prep time: 20 minutes
• Bake time: 50–60 minutes
• Cooling and chilling time: 5+ hours (including chilling overnight if possible)

Tips and Variations

Want to make this Loaded Butterscotch Cheesecake even more amazing? Here are some fun ideas and helpful tips:

• Don’t skip the chill time! Letting the cheesecake fully cool and set gives it the best texture.
• Switch up the crust: Try using crushed vanilla wafers or even chocolate cookies instead of graham crackers for a twist.
• Add extra toppings: Mini chocolate chips, caramel drizzle, or crushed pretzels can take it to the next level.
• Nut-free option: Skip the nuts if you have allergies — it’s still delicious with just toffee and butterscotch!
• Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes for easy serving.

Storage

Got leftovers (lucky you)? Here’s how to keep your Loaded Butterscotch Cheesecake fresh and fabulous:

• Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. A cake container or a few layers of plastic wrap work great to keep it from drying out.
• Freezer: Want to save some for later? Slice the cheesecake, wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. It will keep well for up to 2 months. Thaw overnight in the fridge before enjoying!

FAQs

There you have it — your new favorite dessert, Loaded Butterscotch Cheesecake! It’s rich, creamy, packed with sweet butterscotch flavor, and loaded with fun, crunchy toppings. Whether you’re baking it for a special occasion or just because you deserve a treat (spoiler: you do!), this cheesecake is sure to be a huge hit.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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