why make this recipe
This Rich Butterscotch Cheesecake is creamy, sweet, and full of butterscotch taste. It is a simple dessert that looks special but uses easy steps. Make it for family dinners, holidays, or when you want a rich treat.
introduction
This cheesecake uses melted butterscotch chips and pudding mix for deep flavor and smooth texture. It is rich but not hard to make. If you like other butterscotch desserts, you may also enjoy a simple butterscotch pie recipe for a change.
how to make Rich Butterscotch Cheesecake
Follow steps to mix the filling, press the crust, bake, and cool. Use room temperature cream cheese so the filling is smooth. Work one step at a time and check the cake near the end of baking so it does not overcook. For a fun twist, try a cookie-stuffed cheesecake idea like the cheesecake stuffed cookie bites.
Ingredients :
- 24 oz cream cheese, softened
- 1 cup butterscotch chips, melted
- 3 tbsp butterscotch pudding mix
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
Directions :
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Mix in the melted butterscotch chips, pudding mix, and sugar until well combined.
- Add vanilla extract and stir until incorporated.
- Add eggs one at a time, mixing well after each addition.
- Combine graham cracker crumbs with melted butter, then press into the bottom of a springform pan to create the crust.
- Pour the cream cheese mixture over the crust and spread evenly.
- Bake for 55-60 minutes, or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
how to serve Rich Butterscotch Cheesecake
Slice the cheesecake with a clean knife for neat pieces. Serve plain or top with whipped cream, extra butterscotch chips, or a drizzle of caramel. Keep slices cold until you serve for the best texture.
how to store Rich Butterscotch Cheesecake
Cover the cheesecake in the fridge and use within 4-5 days. For longer storage, wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Rich Butterscotch Cheesecake
- Use room temperature cream cheese to avoid lumps.
- Melt the butterscotch chips slowly to keep them smooth.
- Do not overbeat after adding eggs to keep the cake from cracking.
- Cool the cake slowly to avoid big cracks.
- For a nutty touch, add chopped nuts on top. You can also try a fruity version like cherry pistachio cheesecake for a different flavor.
variation (if any)
- Chocolate swirl: add a few spoonfuls of melted chocolate and swirl into the batter before baking.
- Salted butterscotch: sprinkle a little sea salt on top before serving.
- Mini cheesecakes: bake in muffin tins for single servings and reduce bake time to 20-25 minutes.
FAQs
Q: Can I use low-fat cream cheese?
A: You can, but the cheesecake will be less rich and may be a little softer.
Q: Do I need a water bath?
A: A water bath helps prevent cracks, but it is not required. Bake carefully and cool slowly if you skip it.
Q: How do I melt butterscotch chips without burning them?
A: Melt them slowly in short bursts in the microwave, stirring often, or use a double boiler.
Q: Can I make this ahead?
A: Yes. Make it the day before and keep it chilled. Flavors improve after a few hours.
Q: How do I fix a cracked top?
A: Cover cracks with whipped cream or a layer of caramel or butterscotch sauce.
Conclusion
This Rich Butterscotch Cheesecake is an easy way to make a special dessert with rich flavor and smooth texture. For more ideas and a similar butterscotch cheesecake recipe, see The Best Butterscotch Cheesecake – Pastry Chef Online. If you want a loaded version with extra toppings, check the Loaded Butterscotch Cheesecake | Life Love and Sugar for inspiration.
Print
Rich Butterscotch Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This cheesecake is creamy, sweet, and full of butterscotch flavor, making it a perfect dessert for family dinners and special occasions.
Ingredients
- 24 oz cream cheese, softened
- 1 cup butterscotch chips, melted
- 3 tbsp butterscotch pudding mix
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Mix in the melted butterscotch chips, pudding mix, and sugar until well combined.
- Add vanilla extract and stir until incorporated.
- Add eggs one at a time, mixing well after each addition.
- Combine graham cracker crumbs with melted butter, then press into the bottom of a springform pan to create the crust.
- Pour the cream cheese mixture over the crust and spread evenly.
- Bake for 55-60 minutes, or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
Serve cold, topped with whipped cream or a drizzle of caramel for added flavor. Store covered in the fridge for 4-5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, butterscotch, dessert, rich dessert, easy cheesecake