Loaded Butterscotch Cheesecake Cream

This sky-high Butterscotch Cheesecake is a caramel lover’s dream, packed with layers of sweet, creamy goodness. It’s got three butterscotch twists—chips, pudding, and a silky ganache that’ll wow the crowd. Whenever I bring it to family parties, every slice disappears (nobody leaves a crumb) and folks beg to know how to make it. It’s bold, creamy, and lasts for days, so it’s perfect for get-togethers or big family holidays.

The first time I threw together all three kinds of butterscotch, it totally amazed me. Anything made from scratch tastes wildly better when butterscotch is part of the plan.

Irresistible Ingredients

• Butterscotch pudding mix: gives the filling a big boost of flavor use instant so it blends in super fast
• Butterscotch chips: this is where the main flavor comes from go with a good brand for smooth melting
• Heavy cream: makes everything rich and helps the butterscotch melt right in always use it cold and fresh
• Sour cream: brings a gentle tang to balance the sugar use full-fat that’s not straight from the fridge
• Vanilla extract: ties all the flavors together real vanilla works best
• Eggs: hold the filling together and make it creamy bring to room temperature first, so you don’t get cracks
• All-purpose flour: keeps the cheesecake firm use sifted, fresh flour if yours is clumpy
• Cream cheese: the secret to creaminess only use the block kind, not whipped or in tubs
• Butter (unsalted): locks the crust together and adds buttery flavor make sure it’s new and unsalted
• Light brown sugar (for crust): gives a little caramel vibe and sweetens the base pick soft, packed sugar to make mixing easier
• Light brown sugar (for filling): helps the cake taste just right golden is best for a soft caramel flavor
• Graham cracker crumbs: the classic crunchy base you can use vanilla wafers if you like a twist
• Extra butterscotch chips and cream for topping: melt together for a ganache that looks like you bought it from a bakery

Simple Steps to Make It

Decorate and Serve:

Sprinkle a bunch of butterscotch chips on top for that extra-loaded look, then put it in the fridge till you're ready to eat

Make Topping:

Heat up the cream and pour it over butterscotch chips, let them sit, then give it a good whisk until glossy and smooth let ganache cool a bit before covering your cake

Remove from Pan:

Take off the springform and move your cheesecake gently onto a plate use a big spatula if you want to keep the edges neat

Room Temperature Cool and Chill:

Let the cake finish cooling on a rack, then stick it in the fridge until it's firm and nice and cold

Slow Cool in Oven:

Keep the oven off but let the cheesecake chill in there, first with the door shut, then crack it open so it cools slowly and doesn’t crack

Bake Cheesecake:

Bake till the outsides set but the middle still wiggles this keeps the inside creamy and stops the edges from drying out

Assemble and Bake:

Pour the filling in your crust, place your pan in a bigger one, and add warm water halfway up the sides so it bakes nice and even

Add Eggs:

Add eggs one at a time, stirring gently after each don’t overmix or it won’t be as creamy

Add Pudding Mix:

Sprinkle in the pudding mix, blending on low until it’s smooth keep scraping the bowl so every bit is mixed

Incorporate Butterscotch:

Mix the melted butterscotch into the filling in halves, always scraping the sides, so it’s super flavorful there’s butterscotch everywhere

Melt Butterscotch:

Melt cream and butterscotch chips in the microwave, pausing to stir every 20 seconds so it’s totally smooth you don’t want any lumps left

Add Milk Elements:

On low, blend in the sour cream and vanilla until it’s silky and everything’s mixed together

Make the Filling:

Beat cream cheese, brown sugar, and flour together in a big mixing bowl on low, scraping down the sides a lot this way, you dodge lumps and bubbles that could crack your cake

Prepare Water Bath:

Wrap the outside of your pan super tight with foil and set it aside so the crust stays dry when you add the filling

Bake the Crust:

Bake it in an oven you’ve already preheated, till it smells toasty and sets up then move it to a rack so it can cool without getting soggy

Press Mixture Into Pan:

Use your fingers or the bottom of a measuring cup to push the crumb mixture across the bottom and up the sides of your greased pan press hard so it holds together

Make the Crust:

Mix crumbs, brown sugar, and melted butter together until everything feels damp and sticks when you press it this keeps your crust from crumbling apart later

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I always look forward to making the ganache and swirling it over the cooled cake. That shiny top pulls everything together and gets tons of compliments every time.

Save It for Later

Store your cake well-wrapped in the fridge using a cake box or a couple sheets of plastic wrap so it doesn’t soak up weird odors. Have extra slices already cut? Lay them out in one layer in a sealed container. If you want to keep it longer, freeze it plain (skip the ganache), and it’ll last up to three months. Just thaw in the fridge overnight and add the ganache when you’re about to serve for the freshest taste.

Try These Swaps

Vanilla wafer crumbs are a great graham cracker substitute for a sweeter-tasting base. For gluten-free, switch out all-purpose flour for half as much cornstarch. If butterscotch pudding isn’t around, vanilla pudding mix will do, but your flavors will be a bit lighter.

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Ways to Serve

This treat is super rich, so cut small pieces and add a spoonful of plain whipped cream or sprinkle on some sea salt to offset the sweetness. I’m a fan of serving it with hot coffee or icy cold milk. Want to go bigger? Drizzle more butterscotch or caramel sauce over the top.

Butterscotch Cheesecake Around the World

Butterscotch is often linked with classic American desserts, but creamy cheesecakes like this are loved everywhere. This loaded cake borrows the New York cheesecake style and takes it up a notch—a caramel or toffee fan’s dream.

Frequently Asked Questions

→ How do I prevent cracks in the cheesecake?

Pop your pan in a water bath, don't go overboard with the mixing, and let the finished cake cool slowly—this keeps the top smooth.

→ Can I use a different crust besides graham crackers?

Definitely! Vanilla wafers or any sweet, mild cookie you like will work great as a base.

→ What’s the purpose of butterscotch chips in the filling?

Butterscotch chips make the filling creamy and really boost that classic butterscotch flavor.

→ How should I store leftovers?

Just pop them in the fridge covered or in a tight container and try to finish within five days for top flavor.

→ Can the dessert be frozen?

You can freeze it whole or sliced (skip the topping until later). Let it thaw in the fridge and you're set.

→ Is there a gluten-free variation?

Yep! Swap the flour for cornstarch and use gluten-free cookies for the crust part.