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Cheesecake remains one of the most beloved desserts across the globe, captivating dessert lovers with its rich, creamy texture and endless flavor possibilities. From the classic New York style to fruity variations, the allure of cheesecake lies in its versatility and indulgence. Among the myriad of cheesecake options, the Loaded Butterscotch Cheesecake stands out as a decadent twist that combines the creamy goodness of traditional cheesecake with the sweet, buttery notes of butterscotch. This dessert is not just a feast for the palate; it's a sensory experience that delights with its luxurious texture and rich flavor profile.

Loaded Butterscotch Cheesecake | Best. Cheesecake. Recipe. EVER.

Satisfy your sweet tooth with this decadent Loaded Butterscotch Cheesecake recipe! This creamy delight combines traditional cheesecake with rich homemade butterscotch sauce for a luxurious treat that will impress your guests. With a simple graham cracker crust and easy-to-follow steps, you can create a stunning dessert perfect for any occasion. Serve it with whipped cream and a drizzle of butterscotch for an unforgettable finish!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 cup butterscotch sauce, plus extra for drizzling

3 large eggs

1 teaspoon vanilla extract

1 tablespoon corn starch

For the topping:

1 cup heavy whipping cream

¼ cup powdered sugar

½ cup butterscotch chips

Whipped cream (optional)

Toasted pecans or walnuts (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing well until combined. Scrape down the sides of the bowl as needed.

      Add butterscotch sauce: Pour in the butterscotch sauce and vanilla extract, and continue to mix until fully incorporated.

        Incorporate the eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Finally, add the corn starch and mix until smooth.

          Bake the cheesecake: Pour the butterscotch cheesecake filling into the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

            Chill the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight to allow it to set fully.

              Prepare the topping: In a medium bowl, whip the heavy cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

                Assemble the cheesecake: Once the cheesecake is fully chilled, carefully run a knife around the edges of the springform pan to loosen. Remove the sides of the pan. Spread the whipped cream on top of the cheesecake, drizzling with extra butterscotch sauce and sprinkling butterscotch chips evenly. Optionally, top with toasted pecans or walnuts for extra crunch.

                  Serve: Slice and serve your Loaded Butterscotch Cheesecake chilled. Enjoy the rich and creamy layers of butterscotch delight!

                    Prep Time: 30 minutes | Total Time: 8 hours | Servings: 12