Description
The Ultimate Loaded Butterscotch Cheesecake is a rich and decadent dessert with a creamy cheesecake base, swirls of butterscotch sauce, a crunchy cookie crust, and a topping of whipped cream and butterscotch chips. Perfect for celebrations and indulgent sweet cravings.
Ingredients
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp brown sugar
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 cup butterscotch sauce
1 tsp vanilla extract
Topping:
1/2 cup butterscotch chips
1/4 cup caramel or butterscotch sauce
1 cup whipped cream
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan to form the crust.
3. Beat cream cheese and sugar together until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in sour cream, vanilla, and butterscotch sauce until well incorporated.
6. Pour the batter into the prepared crust and smooth the top.
7. Bake for 55–65 minutes, or until the center is just set but still slightly jiggly.
8. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
9. Chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, top with whipped cream, drizzle of butterscotch or caramel sauce, and sprinkle with butterscotch chips.
Notes
For extra indulgence, fold butterscotch chips into the cheesecake batter before baking.
Make ahead: Cheesecake can be refrigerated for up to 3 days or frozen (without toppings) for up to 2 months.