Loaded Butterscotch Cheesecake
A creamy and rich cheesecake infused with butterscotch flavors and served on a crunchy graham cracker crust, making it a delightful dessert for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
Filling
- 1 cup butterscotch chips
- 1 package butterscotch pudding mix
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup butterscotch ganache store-bought or homemade
- to taste whipped cream for topping optional
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs with the melted butter. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
Making the Filling
- In another bowl, beat the softened cream cheese until it is smooth.
- Add in the butterscotch pudding mix and powdered sugar. Mix well until fully combined.
- Fold in the heavy cream until the mixture is light and fluffy.
- Gently stir in the butterscotch chips, ensuring they are evenly distributed.
Baking
- Carefully pour the filling over the prepared crust.
- Place it in the oven and bake for about 50 minutes or until the cheesecake is set.
Cooling and Serving
- Let it cool on a wire rack, then refrigerate it for at least 4 hours or overnight to fully set.
- Before serving, drizzle the cheesecake with butterscotch ganache and add whipped cream if desired.
Notes
For best results, allow the cream cheese to soften before mixing. Don’t overmix the filling to keep it fluffy. Cool fully to avoid condensation.