Easy Cheesecake Recipes — if that phrase got you clicking, you’re in the right place. Meet my Loaded Butterscotch Cheesecake: a show-stopping, spoon-stopping slice of heaven that combines butterscotch chips, butterscotch pudding, and a silky butterscotch ganache so every bite screams “more please.” This isn’t a timid nod to flavor — it’s a full-on butterscotch hug. 😍

Why You’ll Love This Butterscotch Cheesecake — Decadent Desserts

Why this one stands out? Simple: it hits buttery, caramel-y butterscotch notes from multiple angles so the flavor doesn’t hide. Instead of merely drizzling sauce and hoping for the best, we fold melted chips and dry butterscotch pudding mix right into the filling. The result: creamy, ultra-rich flavor in every bite. Add a water bath and slow cool-down and you get the silkiest texture possible — no cracks, no sad sinking center. Just proud cheesecake energy.

What makes this recipe so irresistible

• Triple butterscotch power. Chips + pudding + ganache = full-on butterscotch flavor.
• Velvety texture. The water bath + slow cool method gives you a dense yet ultra-smooth filling.
• Make-ahead magic. It stores beautifully for 4–5 days, so you can be the hero who made dessert yesterday (and again today).
• Crowd-pleaser status. Looks fancy, tastes decadent — yet it follows the straightforward steps of classic Cheesecake Recipes.

Ingredient overview (short & useful)

Below is the quick, glanceable ingredient list with why each one matters — your cheat-sheet for Baking Sweets that actually work.

Crust

• Graham cracker crumbs — homemade by crushing sheets; fresher flavor.
• Brown sugar — richer than white; complements the butterscotch.
• Unsalted butter — binds and browns the crust.

Filling

• Full-fat cream cheese — brick-style only. Room temp is non-negotiable for smoothness.
• Light brown sugar — balances tang and adds depth.
• All-purpose flour (or half cornstarch for a gluten-free swap) — helps prevent cracks.
• Vanilla extract — amplifies all the buttery notes.
• Sour cream — adds tang and cuts richness.
• Heavy whipping cream + butterscotch chips — melted together, these deliver that pervasive butterscotch flavor.
• Butterscotch pudding mix (dry) — yes, the dry mix goes straight into the batter; it thickens and intensifies flavor.
• Large eggs — room temperature. (FYI: egg size matters here.)

Topping

• Butterscotch chips + heavy cream — make a glossy ganache to finish.

Easy Cheesecake Recipes: how to make Loaded Butterscotch Cheesecake (simple steps)

You’ll find a full printable recipe card below — this is the short, actionable version so you can get baking.

1. Preheat & prep crust. 325°F to start. Press graham-brown sugar-butter mix into a lined springform pan; bake 8–10 minutes. Cool and wrap the pan in foil for the water bath.
2. Reduce oven temp to 300°F. Blend room-temp cream cheese, sugar, and flour on low speed until smooth. Add vanilla and sour cream; beat just until incorporated. (Pro tip: low speed = fewer air bubbles = no cracks.)
3. Make butterscotch mixture. Heat heavy cream and butterscotch chips in short bursts until fully melted. Let it cool slightly; add to the filling in two additions, mixing gently.
4. Stir in dry pudding mix, then eggs one at a time. Scrape bowl sides. Pour into crust.
5. Water bath time. Nest the springform in a larger pan; pour warm water halfway up the outside pan. Bake 90–95 minutes until the center is set but still jiggles (not sloshy).
6. Slow cool. Turn oven off, keep cheesecake inside for 30 minutes; crack the door and cool 10 more. Move to a rack to reach room temp, then chill 5–6 hours (overnight is ideal).
7. Finish with ganache. Warm heavy cream, pour over chips, whisk to glossy ganache, cool slightly, pour over top. Add extra chips if you’re feeling extra.

The story behind the recipe

I came up with this one on a rainy Sunday when I had a bag of butterscotch chips glaring at me from the pantry like they’d done something wrong. I thought, “Why drizzle when I can bake the butterscotch into the entire cheesecake?” After a few experiments (and a generous amount of taste-testing), this version landed: concentrated butterscotch flavor that doesn’t fade into the background. IMO, it’s the kind of dessert you make when you want to impress without pretending it was effortless. (Spoiler: it’s not effortless — but it’s worth it.)

Pro tips for the best outcome (read these — really)

• Mix on low speed. Keep air out to avoid cracks.
• Use room temperature cream cheese and eggs. No lumps, less mixing.
• Slow cool in the oven. This is crucial to prevent cracks and sinking.
• Wrap your pan in foil. Prevents water from getting into the cake during the water bath.
• Jiggle test = done test. Outer 2–3 inches should be firm; the center should wobble gently.
• Chill overnight when possible. Cutting into a barely-chilled cheesecake is like trying to slice a dream.

Variations to try

• Mini cheesecake cups — bake in a muffin tin for Sweet Snacks sized portions.
• Salted caramel swirl — before baking, swirl a ribbon of salted caramel for contrast.
• Brown-butter crust — brown your butter for nutty depth.
• “Light” twist — swap some cream cheese for a higher-protein version and call it a Healthy Dessert (kidding… sort of).

Best way to serve

Serve chilled with a drizzle of warm butterscotch ganache and a sprinkle of flaky sea salt. Want a party trick? Add a tiny dollop of whipped cream and a toasted pecan on each slice. Dessert plates will suddenly look like you own more than one good spatula.

Quick storage & leftovers

Cover well and refrigerate. Keeps 4–5 days — still incredible on day 4, promise. Freeze slices wrapped tightly for up to 2 months. Thaw in the fridge overnight.

FAQs (short & useful)

Print