If you’re seeking a dessert that’s both dreamy and decadent, you’ve stumbled upon the perfect treat! Loaded Butterscotch Cheesecake is a luscious blend of creamy cheesecake and rich butterscotch that will have your taste buds with joy. This dessert is not only a feast for the palate but also a feast for the eyes, making it a show-stopper at any gathering. But here’s a fun fact: cheesecake actually originated in ancient Greece as a celebratory dish for athletes during the first Olympic Games!
What sets this Loaded Butterscotch Cheesecake apart is its luxurious layers of flavor and simplicity in preparation. Using just a handful of ingredients, this recipe comes together quickly, allowing you to impress family and friends without spending hours in the kitchen. Delightfully creamy and satisfying, this cheesecake is bound to become a family favorite and perfect for casual gatherings. Follow along as we guide you through this utterly delightful recipe that’s sure to make your next dessert memorable!
What is Loaded Butterscotch Cheesecake?
What’s in a name, you ask? Well, when it comes to Loaded Butterscotch Cheesecake, it’s all about the scrumptious layers of flavor that await you! You might wonder why it’s “loaded” — could it be filled with hidden treasures? Well, yes! Imagine luscious butterscotch sauce swirling in creamy cheesecake, creating a riot of sweetness that will tickle your senses. It’s like saying, “The way to a person’s heart is through their stomach,” and this cheesecake is guaranteed to win over even the toughest critics. So, are you ready to make a slice of happiness? Dive into this recipe and enjoy every delightful bite!
Why You’ll Love This Loaded Butterscotch Cheesecake
There are three compelling reasons to fall in love with this Loaded Butterscotch Cheesecake. Firstly, the highlight is the incredible aroma and texture that fills your kitchen as it bakes, combining creaminess with a rich butterscotch flavor that’s simply irresistible. Secondly, making this cheesecake at home is a cost-effective way to indulge in a dessert that feels gourmet but doesn’t require gourmet expenses. And lastly, the luscious butterscotch drizzle, alongside crunchy topping variations, adds a delightful dimension that elevates a simple cheesecake into something truly special. If you’re a fan of other cheesecakes, such as the classic New York-style, you’ll surely appreciate how this one stands out in flavor and creativity. So why wait? Gather your ingredients and try your hand at this delightful dessert!
How to Make Loaded Butterscotch Cheesecake
Quick Overview
Making Loaded Butterscotch Cheesecake is a delightful experience that combines ease and flavor! This cheesecake usually takes about 20 minutes of preparation and 1 hour of baking time, but the wait is absolutely worth it. With its silky texture and rich flavor, it’s a dessert that everyone will adore. The key elements include a smooth cream cheese base and a decadent butterscotch topping that makes each slice a little piece of heaven.
Key Ingredients for Loaded Butterscotch Cheesecake
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons cornstarch
- ½ cup butterscotch sauce (store-bought or homemade)
- Toppings:
- Additional butterscotch sauce
- Whipped cream
- Chopped nuts or toffee bits (optional)
Step-by-Step Instructions
- Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake for about 10 minutes and allow to cool while preparing the filling. - Make the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, cornstarch, and butterscotch sauce until fully combined. - Assemble:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. - Cool:
Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking. - Chill:
After the cheesecake has cooled, refrigerate it for at least 4 hours, ideally overnight. Before serving, drizzle additional butterscotch sauce on top and garnish with whipped cream and optional toppings like chopped nuts or toffee bits.
Top Tips for Perfecting Loaded Butterscotch Cheesecake
To ensure your Loaded Butterscotch Cheesecake turns out perfectly every time, keep these tips in mind:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing to achieve a smoother batter with no lumps.
- Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can introduce too much air, resulting in cracks while baking.
- Use a Water Bath: For an ultra-smooth cheesecake, consider baking it in a water bath. Simply wrap the springform pan in aluminum foil (to prevent leaks) and place it in a larger pan filled with water.
- Chill Properly: Make sure to let the cheesecake cool gradually in the oven before transferring it to the fridge. This helps avoid cracks on the surface.
Storing and Reheating Tips
Store any leftovers of your Loaded Butterscotch Cheesecake in the refrigerator, tightly covered, where it will remain fresh for up to 5 days. For optimal flavor and texture, reheat individual slices in the microwave for about 10-15 seconds. If you’ve made it in advance and want to enjoy it later, freezing is an option! Wrap slices tightly with plastic wrap, followed by foil, and store in the freezer for up to 3 months. Let thaw in the fridge before serving.
Get ready to indulge in a slice (or two) of Loaded Butterscotch Cheesecake — it’s a dessert that promises to impress!
Loaded Butterscotch Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream
- 2 tablespoons cornstarch
- 0.5 cups butterscotch sauce store-bought or homemade
Toppings
- Additional butterscotch sauce
- Whipped cream
- Chopped nuts or toffee bits optional
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake for about 10 minutes and allow to cool while preparing the filling.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, cornstarch, and butterscotch sauce until fully combined.
Assemble
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
Cool
- Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about 1 hour to help prevent cracking.
Chill
- After the cheesecake has cooled, refrigerate it for at least 4 hours, ideally overnight. Before serving, drizzle additional butterscotch sauce on top and garnish with whipped cream and optional toppings like chopped nuts or toffee bits.
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