If you’re looking for the ultimate dessert showstopper, look no further than this Loaded Butterscotch Cheesecake. It swirls together a classic creamy cheesecake with a rich, buttery butterscotch glaze, piles of airy whipped cream, and playful pops of chocolate and crushed candies on top. With every forkful, you’ll experience a symphony of textures—silky, crunchy, fluffy—and deep layers of flavor, all balancing sweetness with a touch of salt. Whether you’re celebrating a special occasion or just want to treat yourself, this decadent masterpiece is the best kind of indulgence.

Loaded Butterscotch Cheesecake** Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Loaded Butterscotch Cheesecake is a breeze, and every element truly counts! From the buttery crust to the luscious filling and gorgeous toppings, each ingredient brings its own magic to the table, ensuring you get a dessert that’s as spectacular to taste as it is to look at.

Graham cracker crumbs: These provide the perfect toasty, slightly sweet base with just the right crunch for your crust.
Granulated sugar: Adds that extra sparkle and sweetness to the crust, giving it a delicate crisp.
Unsalted butter: Holds your crust together while enriching it with a buttery depth.
Cream cheese: The heart of any great cheesecake—choose full-fat and bring it to room temperature for ultimate creaminess.
Light brown sugar: Infuses the filling and glaze with caramel-like butterscotch undertones that shine throughout.
Vanilla extract: Rounds out the sweetness and highlights all the warm flavors inside and out.
Salt: Just a pinch balances the sweetness and brings every flavor to life.
Large eggs: At room temperature, they help create a smooth, luscious texture in your cheesecake.
Sour cream or full-fat Greek yogurt: Gives your filling a slight tang and extra silkiness.
Butterscotch schnapps or flavoring (optional): For those who want to crank up the butterscotch experience!
Heavy cream: Essential for both making a dreamy butterscotch glaze and for the fluffy whipped topping.
Powdered sugar: Sweetens your whipped cream without the grittiness of granulated sugar.
Crushed butterscotch candies, toffee bits, or extra graham cracker crumbs: Liven up each serving with crunch, color, and serious butterscotch attitude.
Small chocolate chunks or chocolate chips: For a hint of cocoa and the prettiest (and tastiest) finishing touch.
Equipment: Make sure you have a 9-inch springform pan, roasting pan for the water bath, electric mixer, saucepans, spatulas, and a piping bag with a star tip for that bakery finish!

How to Make Loaded Butterscotch Cheesecake

Step 1: Prepare the Crust

Kick things off by getting your oven preheating to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and use a fork (or your fingers) to mix until everything looks like damp sand. Now press this mixture firmly into the bottom and a little way up the sides of your 9-inch springform pan—don’t be afraid to use the bottom of a glass to really pack it in. Bake the crust for 8–10 minutes until it’s just turning golden and smells toasty. Set aside and let it cool completely on a wire rack; this gives you a solid, flavorful base that won’t go soggy under all that cream cheese goodness.

Step 2: Make the Butterscotch Cheesecake Filling

For the silkiest Loaded Butterscotch Cheesecake, your cream cheese needs to be super smooth. Beat it on medium speed until lump-free, about 2–3 minutes. Add in the brown sugar, vanilla, and salt, (plus butterscotch schnapps or flavoring if using), and beat just until combined. Don’t overmix—less air means fewer cracks. Add eggs one at a time, on low speed, letting each blend in before adding the next. Scrape down the bowl as you go. Finally, gently fold in sour cream or Greek yogurt until just combined. Your filling should be rich, glossy, and beautifully fragrant.

Step 3: Assemble and Bake the Cheesecake

Time for a little cheesecake insurance: wrap your cooled springform pan with several layers of heavy-duty aluminum foil. This keeps the water bath from sneaking inside. Pour the luscious cheesecake filling over the cooled crust, smoothing the top. Place the springform inside a large roasting pan, and carefully pour hot water into the roasting pan until it comes about halfway up the pan’s sides. Gently slide the whole setup into the oven and bake for 60–75 minutes. You’ll know it’s done when the edges look set but the center has a slight, wobbly jiggle. Turn off the oven, crack the door, and let your cheesecake rest in the oven for an hour—this makes for a smoother top with minimal cracks. When it’s cool, remove from the water bath and foil, and let it finish cooling to room temp. Cover and chill in the fridge at least 6–8 hours, or overnight for the ultimate creamy texture and clean slices.

Step 4: Make the Butterscotch Glaze/Topping

In a small saucepan, combine brown sugar, unsalted butter, and heavy cream. Place over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring it to a gentle simmer; cook for about 1–2 minutes until it slightly thickens. Off the heat, stir in a splash of vanilla and a pinch of salt. Let it cool to room temperature; as it cools, it’ll become the perfect, drippy consistency for crowning your cheesecake. (Try not to eat it all with a spoon before it gets to the cake!)

Step 5: Prepare Whipped Cream Topping

In a cold mixing bowl, whip the heavy cream, powdered sugar, and a touch of vanilla with your mixer until you get medium-stiff peaks. Cold cream and a cold bowl are the secret to thick, stable whipped cream that pipes beautifully and holds its shape on your Loaded Butterscotch Cheesecake. Don’t overbeat—stop as soon as it’s fluffy and stands tall.

Step 6: Decorate and Serve

Once your cheesecake is set and chilled, gently unlatch the springform pan and transfer it to a serving platter. Pour the cooled butterscotch glaze over the top, spreading it to the edges—or let it drip artfully over the sides for a dramatic look. Pipe elegant rosettes of whipped cream around the edge with your star-tipped piping bag. Sprinkle on butterscotch candies, toffee bits, and chocolate chunks for texture and flair. Finish with another drizzle of glaze. For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled, and revel in the wow factor.

How to Serve Loaded Butterscotch Cheesecake

Garnishes

Go all out with the garnishes! Big swirls of whipped cream add lightness, while crushed butterscotch candies and chocolate chunks give each piece an irresistible crunch. A final generous drizzle of butterscotch glaze amps up both shine and caramel flavor—making each slice a work of art as much as a scrumptious dessert.

Side Dishes

Because Loaded Butterscotch Cheesecake is such a rich centerpiece, pair it with fresh berries or a simple fruit salad for balance. The tartness of raspberries, the zing of sliced kiwi, or a handful of pomegranate seeds offer a beautiful pop of color and help cut through the richness. For a cozy twist, a mug of strong coffee or a pour of espresso is an unbeatable sidekick.

Creative Ways to Present

Make a dessert board with pre-sliced pieces and an assortment of toppings—think extra chocolate shavings, caramel corn, or even a tray of mini meringues. For parties, you can even serve Loaded Butterscotch Cheesecake in individual mason jars, layering the crust, filling, and toppings for a no-mess, grab-and-go treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Loaded Butterscotch Cheesecake tightly covered in the refrigerator. It stays fresh and fabulous for up to 5 days (if it lasts that long!). Store the slices in an airtight container to prevent them from picking up any fridge odors and to keep the crust crisp.

Freezing

You can absolutely freeze Loaded Butterscotch Cheesecake for later! It’s best to freeze the cheesecake before adding whipped cream or extra glaze. Wrap the whole (or partial) cheesecake, or individual slices, tightly in plastic wrap and then foil. It’ll keep beautifully for up to 2 months. Thaw overnight in the fridge for the best texture.

Reheating

Serve your Loaded Butterscotch Cheesecake chilled straight from the fridge—no reheating needed! If your glaze has thickened a bit too much, you can microwave it in 5–10 second bursts to loosen for drizzling, but the cake itself is best served cold for that signature creamy bite.

FAQs

Can I use store-bought graham cracker crust?

You can in a pinch, but making your own adds that toasty, buttery magic that really supports the flavors in this Loaded Butterscotch Cheesecake. Plus, a homemade crust holds up better under a creamy filling!

Do I have to use a water bath for baking?

A water bath helps your Loaded Butterscotch Cheesecake bake with gentle, even heat. This minimizes cracks and keeps the texture silky. If you skip it, just be aware you might see a few more surface cracks, but it’ll still taste amazing.

What can I substitute for butterscotch schnapps?

If you don’t want to use alcohol, try a butterscotch extract or swap with extra vanilla extract. The butterscotch flavor in the sugar and glaze will still shine through beautifully.

Can Loaded Butterscotch Cheesecake be made gluten-free?

Absolutely! Use gluten-free graham crackers for the crust, and double-check your other packaged ingredients. With that swap, you’ll have a decadent gluten-free dessert everyone can enjoy.

How do I get perfect, clean slices?

Run a sharp knife under hot water, wipe it dry, and cut each slice—repeat between slices for those neat, bakery-style servings worthy of any celebration.

Final Thoughts

If you’re ready to impress both taste buds and eyes alike, this Loaded Butterscotch Cheesecake promises pure joy in every bite. Don’t be surprised when friends and family ask for the recipe after just one slice. Give it a try—you’ll fall in love with this gorgeous dessert!