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Creamy Loaded Butterscotch Cheesecake – A Decadent Candy-Inspired Treat

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This rich and creamy Loaded Butterscotch Cheesecake features a graham cracker crust, velvety cream cheese filling, homemade butterscotch sauce, and crunchy toppings for the ultimate dessert experience.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup packed brown sugar

  • 6 tbsp unsalted butter, melted

Filling:

  • 3 (8 oz) packages full-fat cream cheese, softened

  • 1 cup packed brown sugar

  • ¾ cup sour cream

  • 1 tsp vanilla extract

  • 2 tbsp cornstarch

  • 3 large eggs

Butterscotch Sauce:

  • ½ cup unsalted butter

  • 1 cup dark brown sugar

  • ¾ cup heavy cream

  • ¼ tsp salt

  • 1 tsp vanilla extract

Toppings:

  • Whipped cream

  • ¼ cup toffee bits

  • ¼ cup chopped pecans

Instructions

  • Preheat oven to 325°F (163°C).

  • Mix graham crumbs, brown sugar, and butter. Press into springform pan and bake for 10 minutes. Cool.

  • Beat cream cheese until smooth. Add brown sugar, sour cream, vanilla, and cornstarch.

  • Mix in eggs one at a time on low speed. Pour over crust.

  • Wrap pan in foil, place in water bath, and bake for 60–70 minutes. Cool in oven 1 hour, then refrigerate overnight.

  • For sauce, melt butter and brown sugar. Add cream and salt, simmer, stir in vanilla.

  • Pour sauce over chilled cheesecake. Garnish with whipped cream, toffee bits, and pecans.

Notes

  • Can be made up to 2 days in advance.

  • For a gluten-free version, use GF graham crackers.

  • Sauce and toppings can be swapped or simplified.

Find it online: https://foodemily.com/creamy-loaded-butterscotch-cheesecake-a-decadent-candy-inspired-treat/