Loaded Butterscotch Cheesecake

With butterscotch chips, butterscotch pudding, and butterscotch ganache, every bite of this Loaded Butterscotch Cheesecake explodes with creamy, rich butterscotch flavor. One of my all-time favorite cheesecakes!

Ingredients:
Crust:
1 3/4 cups (235g) graham cracker crumbs
¼ cup (56g) packed light brown sugar
7 tbsp (98g) unsalted butter, melted

Filling:
24 oz (678g) cream cheese, room temperature
3/4 cup (168g) packed light brown sugar
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
3.4 oz package dry Butterscotch pudding mix
4 large eggs, room temperature

Topping:
1 cup (169g) butterscotch chips
4 1/2 tbsp (68ml) heavy whipping cream
Additional butterscotch chips, for decorating

Instructions:
Make the Crust:
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 8-10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling:
Reduce oven temperature to 300°F (148°C)
In a large mixer bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the vanilla extract and sour cream. Beat on low speed until well combined. Set aside.
Add the heavy cream and butterscotch chips to a medium sized microwave-safe bowl. Heat in 15-30 second increments, stirring well between each until the butterscotch chips are melted.
Add the butterscotch chip mixture to cheesecake filling in two parts and mix until well combined after each, scraping bowl the sides of the bowl as needed.
Add the dry pudding mix and mix until well combined, scraping bowl the sides of the bowl as needed.
Add the eggs one at a time, mixing until combined after each addition and scraping the sides of the bowl after each addition.
Pour the filling into the crust. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 30-35 minutes. The center should be set, but still jiggly (See how to tell when your cheesecake is done baking).
Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
Crack oven door and leave the cheesecake in the oven for another 10 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove cheesecake from oven and set on a cooling rack until it reaches room temperature, then chill until cold and firm, 5-6 hours or overnight.

Finish it off:
Once cold and firm, remove cheesecake from springform pan and place on serving plate.
To make the butterscotch topping, put the butterscotch chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour it over the butterscotch chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the topping onto the top of the cheesecake and spread evenly. Top cheesecake with additional butterscotch chips, if desired.
Refrigerate well-covered or in a cake carrier until ready to serve. Cheesecake is best if eaten within 4-5 days.

Notes:
– Graham Crackers: You’ll need about 15 full sheet graham crackers for the crumbs. You can also use vanilla wafer crumbs.
Flour: For a gluten free alternative, try cornstarch. You’ll need half the amount.
– Cream cheese: You’ll need brick-style, full-fat cream cheese. Avoid tubs, low-fat and whipped varieties of cream cheese.
– Pudding Mix: You can use instant or cook n’ serve. Just keep in mind that instant pudding will thicken more quickly, so your filling will be thicker when mixing.
– Refrigerator storage: Seal any leftover cheesecake in an airtight cake carrier or wrap it in plastic wrap. You can use toothpicks to create some space between the plastic and the topping. If you’ve already sliced it, just arrange the slices in a single layer in an airtight container. This cheesecake tastes best if eaten within 4-5 days.
– Freezer: Allow your cheesecake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. You can also freeze slices arranged in a single layer in an airtight container. Store it in the freezer for up to 3 months and thaw it in the fridge before serving. I’d recommend freezing without the topping if prepping ahead. The apple topping won’t look as fresh after freezing.

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