Butterscotch Cheesecake

This butterscotch cheesecake is a rich, creamy dessert layered with deep caramel-like flavors and a smooth, velvety texture. With a buttery crumb crust and a luscious butterscotch-infused filling, this indulgent treat is perfect for holidays, celebrations, or anytime you’re craving something sweet and satisfying.

Why You’ll Love This Recipe

This cheesecake delivers a perfect balance of sweetness and tanginess from the cream cheese, enhanced by the warm, buttery notes of butterscotch pudding mix. It’s easy to prepare with simple ingredients and creates a bakery-style dessert right in your kitchen. The texture is ultra-creamy, the crust adds a delightful crunch, and the butterscotch flavor makes it stand out from classic cheesecake recipes. It’s a crowd-pleaser that looks impressive yet is surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups crushed graham crackers or chocolate sandwich cookies
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
24 oz cream cheese, softened
3 tbsp butterscotch pudding mix
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt

For optional topping:
1/2 cup butterscotch chips
1/4 cup heavy cream

Directions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the crushed graham crackers or cookies, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool while preparing the filling.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes.
5. Add the brown sugar and granulated sugar. Beat until fully combined and smooth.
6. Mix in the butterscotch pudding mix until evenly incorporated.
7. Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
8. Stir in the sour cream, heavy cream, vanilla extract, and salt. Mix until smooth and creamy.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Place the springform pan inside a larger baking pan. Add hot water to the outer pan until it reaches halfway up the sides of the springform pan to create a water bath.
11. Bake for 55–70 minutes, or until the center is slightly jiggly but the edges are set.
12. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
13. Remove from the oven and refrigerate for at least 4 hours or overnight for best results.
14. For the optional topping, heat the heavy cream until warm and pour over the butterscotch chips. Let sit for 2–3 minutes, then stir until smooth. Drizzle over the chilled cheesecake before serving.

Servings and timing

Servings: 12 slices

Prep time: 20 minutes
Cook time: 60 minutes
Cooling time: 1 hour in oven
Chilling time: 4 hours minimum
Total time: Approximately 6 hours 20 minutes

Variations

For a chocolate butterscotch cheesecake, add 1/2 cup melted semi-sweet chocolate to the filling before baking.

You can use chocolate cookie crumbs instead of graham crackers for a deeper flavor.

Add 1/2 cup toasted chopped pecans to the crust for extra crunch.

For a salted butterscotch twist, sprinkle flaky sea salt over the top before serving.

Swirl caramel sauce into the batter before baking for a marbled effect.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Cheesecake is best served chilled, but you can let it sit at room temperature for 20–30 minutes before serving for a softer texture. Reheating is not recommended, as it can affect the creamy consistency.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures a smoother texture. Without it, the top may crack slightly.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if necessary. The texture may be slightly less creamy.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should still have a slight jiggle when gently shaken.

Can I make this recipe ahead of time?

Yes, this cheesecake is perfect for making a day in advance since it needs several hours to chill.

Why did my cheesecake crack?

Cracks can happen from overmixing, overbaking, or sudden temperature changes. Using a water bath helps reduce cracking.

Can I substitute the butterscotch pudding mix?

The pudding mix adds both flavor and structure. Substituting may affect the final taste and texture.

What size pan should I use?

A 9-inch springform pan works best for this recipe.

Can I add extra butterscotch flavor?

Yes, you can add 1/2 teaspoon of butterscotch extract for a stronger flavor.

How should I cut clean slices?

Use a sharp knife dipped in hot water and wipe it clean between each cut.

Can I make this into mini cheesecakes?

Yes, divide the crust and filling into lined muffin tins and bake for about 18–22 minutes.

Conclusion

This butterscotch cheesecake is a rich and elegant dessert that combines creamy texture with deep, buttery sweetness. Whether you’re serving it for a special occasion or simply treating yourself, this recipe delivers consistent, delicious results every time. With simple ingredients and clear steps, you can confidently create a decadent homemade cheesecake that everyone will love.

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