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This loaded butterscotch cheesecake is everything a dessert lover dreams about ultra creamy tangy cream cheese filling rich butterscotch in every bite a buttery graham crust and a glossy butterscotch ganache to finish My family has declared this their official celebration cake and I have even caught people sneaking extra slices from the fridge late at night
My nephew asked for this as his birthday cake after one bite and now I make it for every special family occasion It tastes like pure comfort and always disappears fast
Ingredients
- Graham cracker crumbs: These create a crisp flavorful crust Use fresh graham crackers for the best taste and texture
- Light brown sugar: Adds sweetness and a touch of molasses depth to both crust and filling Choose moist soft brown sugar for easier mixing
- Unsalted butter: Brings moisture to the crust so it holds together well Opt for high quality butter for a richer flavor
- Cream cheese: Full fat blocks make the creamiest cheesecake Make sure it is at room temperature before mixing for a smooth batter
- Sour cream: Adds a subtle tang and lightens the texture Choose thick creamy sour cream for best results
- Heavy whipping cream: Makes the filling extra rich and also goes in the topping Use cold cream for easy melting with chips
- Butterscotch chips: Found in the baking aisle these add classic butterscotch flavor throughout Select a fresh bag so they melt smoothly
- Butterscotch pudding mix: The secret to deeper butterscotch color and richness in the filling Look for the instant variety
- All purpose flour: Stabilizes the filling Just a bit prevents sinking
- Eggs: Give the cheesecake its structure Always use large eggs at room temperature for even mixing
- Vanilla extract: Enhances all the other flavors Choose real vanilla for the best aroma
- Parchment paper and aluminum foil: Help with easy pan removal and water bath setup
Step-by-Step Instructions
- Prepare the Pan and Make the Crust:
- Press parchment paper into the bottom of a springform pan and grease the sides Combine graham cracker crumbs light brown sugar and melted butter in a bowl Stir until the texture resembles wet sand Press the mixture firmly into the bottom and up the sides of the pan Use a measuring cup to press for an even surface Bake at three hundred twenty five degrees for eight to ten minutes Let the crust cool completely Cover the pan with aluminum foil on the outside to waterproof for the water bath
- Start the Filling:
- Lower your oven temperature to three hundred degrees In a large mixing bowl beat the cream cheese light brown sugar and flour on low speed until totally smooth and no lumps remain Scrape the sides of the bowl for even mixing
- Blend in Dairy Flavors:
- Add vanilla extract and sour cream to the bowl Beat on low until blended and creamy Set aside
- Melt Butterscotch Base:
- In a microwave safe bowl combine heavy cream and butterscotch chips Heat in short bursts stirring each time until completely melted and smooth
- Mix the Filling:
- Add the warm melted butterscotch mixture to the cream cheese filling in two batches Mix in each time until fully combined scraping the bowl Next add the dry butterscotch pudding mix Mix until blended again scraping sides as needed
- Add Eggs and Pour:
- Add the eggs one at a time Be careful not to overmix after each addition to avoid excess air which causes cracks Scrape the bowl well between each egg
- Assemble and Bake:
- Pour the finished batter onto the prepared crust Smooth the top Tap the pan a few times on the counter to release any air bubbles Place the springform pan into a larger roasting pan Pour warm water into the outer pan coming halfway up the springform sides but not higher than your foil
- Bake the Cheesecake:
- Bake for one hour and thirty to thirty five minutes until the edges look set but the center is still a bit jiggly Turn off oven and let cheesecake sit inside with the oven door closed for thirty minutes Crack the oven door and let sit another ten minutes This slow cooling prevents cracking
- Chill to Set:
- Take the cheesecake out of the oven and set on a rack Let it reach room temperature then chill at least five to six hours or overnight until very firm
- Finish with Ganache and Decorate:
- Remove chilled cheesecake from the pan and place on a serving plate Make the topping by placing butterscotch chips in a bowl Heat heavy cream until it is just boiling then pour over the chips Let it sit for a few minutes then whisk until smooth Let the ganache cool for about five minutes until thick but pourable Spread gently on the cheesecake Top with extra butterscotch chips for a pretty finish
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The butterscotch chips in the filling make this cheesecake next level sweet and rich I still remember my first batch as a surprise dessert for a friend She could not stop talking about the topping and asked for the recipe right away My own favorite part is sneaking a few extra butterscotch chips on top just before slicing
Storage Tips
Store your cheesecake in the fridge covered tightly with plastic wrap or a cake carrier to keep the flavors fresh A well wrapped cheesecake will last four to five days in the refrigerator If you want to keep it longer you can freeze slices by wrapping them tightly in foil and placing them in a zipper bag They stay tasty for up to two months Thaw pieces overnight in the fridge before serving
Ingredient Substitutions
If you need to swap something out you can use chocolate graham crackers instead of plain for a twist on the crust Other buttery cookies like vanilla wafers also work in a pinch For the filling swap Greek yogurt for sour cream if needed and try white chocolate chips if butterscotch is not available Be sure to use instant pudding mix so the cheesecake stays smooth
Serving Suggestions
Serve this cheesecake chilled with a swirl of whipped cream or drizzle extra butterscotch sauce for added wow For a party top each slice with fresh berries or a sprinkle of flaky salt to balance the sweetness It is perfect for birthdays holidays or any celebration that needs a decadent finish
Cultural and Historical Context
Cheesecakes have been enjoyed across the globe for centuries but the addition of butterscotch is all American The caramel like flavor of butterscotch became trendy in the twentieth century and pairing it with tangy cream cheese is a modern twist that makes this dessert stand out I find it brings that delightful diner nostalgia to anyone who tries a bite
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Do not skip the water bath—this is the best trick to prevent cracks and keep the texture silky
Frequently Asked Questions
- → How do I melt butterscotch chips for the filling?
Heat butterscotch chips and heavy cream in the microwave in short intervals, stirring until smooth and fully melted.
- → Can I make the crust ahead of time?
Yes, you can bake the graham crust a day in advance and store it tightly covered until ready to fill.
- → Why use a water bath for baking?
A water bath helps the cheesecake bake evenly and prevents cracks by maintaining gentle, moist heat around the pan.
- → How do I know when the cheesecake is set?
The center should jiggle slightly but look set; avoid overbaking to keep it creamy and smooth in texture.
- → How should I store leftovers?
Keep cheesecake covered in the refrigerator for up to five days for best freshness and texture.
- → Can I freeze butterscotch cheesecake?
Yes, wrap slices or the whole cheesecake well and freeze for up to two months. Thaw overnight in the fridge before serving.