Loaded Butterscotch Cheesecake: The Creamiest Dessert With a Crunchy Twist
A decadent loaded butterscotch cheesecake with a salty-sweet crust, creamy filling, homemade butterscotch sauce, and indulgent toppings.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup crushed pretzels
- ⅓ cup brown sugar
- ½ cup melted butter
- 3 8 oz cream cheese blocks, softened
- 1 cup brown sugar for filling
- 3 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup homemade butterscotch sauce see below
- Toppings: whipped cream toffee bits, sea salt
Instructions
- 1. Preheat oven to 325°F (160°C). Line bottom of a springform pan.
- 2. Mix graham cracker crumbs, pretzels, sugar, and melted butter. Press into pan.
- 3. Bake crust for 10 minutes, then cool.
- 4. In a bowl, beat cream cheese and brown sugar until smooth.
- 5. Add eggs one at a time, then vanilla, sour cream, and heavy cream.
- 6. Stir in ¼ cup of the butterscotch sauce.
- 7. Pour mixture into crust. Wrap pan with foil and place in water bath.
- 8. Bake 50–60 minutes or until center is just set.
- 9. Cool at room temperature, then chill overnight.
- 10. Before serving, drizzle with remaining butterscotch sauce.
- 11. Add whipped cream, toffee bits, and sea salt as toppings.
Notes
Make butterscotch sauce by melting ½ cup butter with 1 cup brown sugar, then stir in ½ cup heavy cream and 1 tsp vanilla.
Use a hot knife for clean slices.
Store leftovers chilled for up to 5 days.