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Loaded Butterscotch Cheesecake

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A sweet, creamy, and oh-so dreamy cheesecake loaded with rich butterscotch flavor and topped with decadent toppings.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup butterscotch chips, melted
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans
  • Whipped cream for serving

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth. Blend in melted butterscotch chips, then eggs one at a time.
  3. Mix in sour cream and vanilla. Pour filling over crust and smooth top.
  4. Bake for 50-60 minutes until center is almost set. Cool completely, then refrigerate for at least 4 hours.
  5. Before serving, drizzle with caramel sauce, sprinkle with pecans, and add whipped cream.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/loaded-butterscotch-cheesecake-recipe/