I’ve made this Loaded Butterscotch Cheesecake more times than I can count — it’s that gooey, caramel-kissed dessert that vanishes at parties. Rich cream cheese, pockets of melted butterscotch, and a buttery graham crust make it a showstopper for birthdays, holidays, or when you want a treat that tastes decadent but isn’t fussy to pull off. If you like fruit-forward cheesecakes too, try pairing a small slice with a bright fruit salad like this one for contrast: Apple Strawberry Cheesecake Fruit Salad.

Why you’ll love this dish

This cheesecake balances silky cream cheese with the toasty, brown-sugar sweetness of butterscotch. It’s richer than a basic cheesecake but uses familiar pantry ingredients and a simple water bath technique to guarantee a smooth, crack-free finish. Make it for holidays, potlucks, or a luxe weekend dessert — it travels well and looks impressive on a platter.

“Decadent, addictive, and perfectly butterscotch-forward — everyone asked for seconds.” — a regular at my dinner table

What makes it special:

Deep butterscotch flavor from both melted chips and pudding mix.
Custardy interior with a classic slightly-jiggly center that sets into silky slices.
No temperamental water bath tricks — wrap the pan and bake in a roasting pan for consistent results.

The cooking process explained

Short overview so you know what to expect:

Make and bake a graham cracker crust to set the base.
Beat a smooth cream cheese filling, fold in melted butterscotch, pudding mix, and eggs.
Pour into the crust, bake in a water bath at a low temperature until the edges are set.
Cool slowly in the oven, chill overnight, then top with a glossy butterscotch ganache and extra chips.

This gives you about 2–3 hours active time (most is hands-off baking and chilling) and the payoff is a dessert that slices cleanly and serves 10–12.

What you’ll need

1 3/4 cups (235g) graham cracker crumbs
1/4 cup (56g) packed light brown sugar (for crust)
7 tbsp (98g) unsalted butter, melted
24 oz (678g) cream cheese, room temperature
3/4 cup (168g) packed light brown sugar (for filling)
3 tbsp (24g) all-purpose flour
1 tsp vanilla extract
1/2 cup (112g) sour cream
1/2 cup (120ml) heavy whipping cream
1 cup (169g) butterscotch chips (melted into batter)
3.4 oz package dry butterscotch pudding mix
4 large eggs, room temperature
1 cup (169g) butterscotch chips (for ganache)
4 1/2 tbsp (68ml) heavy whipping cream (for ganache)
Additional butterscotch chips, for decorating

Ingredient notes and substitutions:

For a gluten-free crust, swap graham crumbs for GF cookie crumbs.
If you prefer less sweetness, reduce the second 3/4 cup brown sugar by 2–3 tbsp.
Use full-fat cream cheese for best texture; low-fat versions can make the cheesecake loose.

Directions to follow

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment and lightly grease the sides.
Make the crust: in a medium bowl combine graham crumbs, 1/4 cup brown sugar, and melted butter. Mix until the texture resembles wet sand. Press firmly into the bottom and halfway up the sides of the pan. Bake 10 minutes, then cool. Reduce oven temperature to 300°F (148°C).
Prepare the filling: in a large bowl beat the cream cheese until smooth and creamy, scraping the bowl as needed. Add 3/4 cup brown sugar and the flour; mix until smooth. Stir in vanilla.
Add the dairy: mix in sour cream and 1/2 cup heavy whipping cream until fully incorporated.
Melt 1 cup butterscotch chips in 20-second intervals in the microwave, stirring between bursts until smooth. Fold melted butterscotch into the batter.
Stir in the dry butterscotch pudding mix until combined. Add eggs one at a time, mixing slowly after each addition and scraping the sides. Do not overbeat. (For a lighter set, consider an extra gentle fold on the last egg.)
Prepare the water bath: wrap the exterior of the springform pan with aluminum foil to stop water leaks and place it in a larger roasting pan. Pour the batter into the crust and smooth the top. Put warm water in the roasting pan to come halfway up the sides of the springform.
Bake for about 1 hour 35 minutes, until the edges are set and the center still jiggles slightly. Turn the oven off and leave the cheesecake inside with the door closed for 30 minutes, then crack the door and leave for another 30 minutes.
Remove the cheesecake from the oven and water bath. Let cool at room temperature for 1 hour, then refrigerate at least 5–6 hours or overnight to fully set.
For the ganache: place 1 cup butterscotch chips and 4 1/2 tbsp heavy cream in a heatproof bowl. Microwave in 15–20 second intervals, stirring until smooth and glossy. Pour over the chilled cheesecake and spread evenly. Sprinkle extra butterscotch chips for decoration. Chill at least 30 minutes to set the topping before slicing.

If you like a lighter, fruit-accented finish, this pairs well with a bright berry salad — here’s one idea for inspiration: Berry Fruit Cheesecake Salad.

Best ways to enjoy it

Slice thin for serving: butterscotch is rich, so smaller portions are satisfying.
Serve with a dollop of lightly whipped cream or a few fresh berries to cut the sweetness.
Try warm coffee, espresso, or a nutty dessert wine like tawny port alongside for adult gatherings.
For a party, top individual slices with toasted pecans or a drizzle of dark chocolate to introduce contrast.

How to store & freeze

Refrigeration: Store covered in the refrigerator for up to 4–5 days. Wrap the cake whole with plastic wrap, then foil, or store in an airtight cake carrier.
Freezing: Freeze individual slices wrapped tightly in plastic and foil, or freeze the whole cheesecake (minus the ganache) for up to 2 months. Thaw in the refrigerator overnight. Add the ganache after thawing for best texture.
Safety: Keep below 40°F (4°C) and do not leave slices at room temperature for more than two hours to avoid bacterial growth.

Pro chef tips

Room temperature ingredients: Bring cream cheese and eggs to room temp for a lump-free batter.
Don’t overmix: Once eggs are added, mix just until incorporated to avoid incorporating too much air, which leads to cracks.
Slow cool in the oven: Letting the cake cool in the oven prevents rapid temperature change and cracking.
Foil seal: Double-wrap the springform with heavy-duty foil to be safe — nobody wants a soggy crust from a leaky water bath.
Test for doneness: The center should be slightly jiggly but not liquid; it will continue to set while chilling.

Creative twists

Salted butterscotch: Finish with flaky sea salt on the ganache for a sweet-salty contrast.
Peanut butter swirl: Drop small dollops of peanut butter into the batter and swirl before baking.
Mini cheesecakes: Bake in a muffin tin for handheld party bites; adjust bake time to 20–25 minutes.
Chocolate-butterscotch: Fold in 1/2 cup dark chocolate chips for texture and a bittersweet counterpoint.
Vegan swap: Use vegan cream cheese, nondairy heavy cream, and a plant-based cookie crust — note texture may differ.

Common questions

Q: Can I make this ahead of time?

A: Yes — make it a day ahead and chill overnight for best slicing. Add the ganache the morning you serve or the night before.

Q: My cheesecake cracked — what did I do wrong?

A: Cracks usually come from overmixing, too-high oven temp, or cooling too quickly. Avoid excessive beating, bake low and slow, and cool inside the oven with the door closed to minimize cracking.

Q: Can I use vanilla pudding instead of butterscotch pudding mix?

A: You can, but that will change the flavor profile. Vanilla will make the filling milder; use butterscotch pudding for the intended deep caramel notes.

Q: How long does the ganache stay glossy?

A: If refrigerated, the ganache will remain glossy for a day or two. Bring slices to room temp briefly before serving for the best mouthfeel.

Q: Is a water bath necessary?

A: It’s highly recommended. The water bath regulates oven temperature and adds humidity, giving a creamier, crack-free cheesecake.

Conclusion

This Loaded Butterscotch Cheesecake is a reliably impressive dessert — creamy, butterscotch-forward, and surprisingly straightforward when you follow the water-bath and cooling steps. For another take on a butterscotch cheesecake treat, see the original Loaded Butterscotch Cheesecake | Life Love and Sugar. If you want a quicker, bar-style version to feed a crowd, check out this Butterscotch Cheesecake Bars Recipe (So EASY!) – Averie Cooks.