Dreamy Butterscotch Cheesecake Cream

Tall, gorgeous, and packed full of butterscotch, this cake is a caramel fanatic's best friend. It mixes three butterscotch goodies—chips, pudding, and the silkiest ganache ever—for a taste that's always a hit. Whenever I show up with it at family shindigs, the whole thing just vanishes. Folks always want the secret. Creamy, rich, and keeps fresh for days, so it's awesome for holidays or any big get-together.

That first blend of three butterscotch extras blew me away. Homemade desserts honestly get a huge upgrade when butterscotch comes along for the ride.

Dreamy Ingredients

• Vanilla extract: brings all your flavors together real stuff's the way to go
• Light brown sugar (for filling): makes things just sweet enough grab the golden kind so you get that toasty caramel hint
• Cream cheese: gives it that classic creamy feel always pick the firm block, not the soft or whipped ones
• Graham cracker crumbs: adds crunch at the base, but try crushed vanilla wafers if you want it sweeter
• Butter (unsalted): holds the crust and gives buttery flavor always use unsalted and as fresh as you can
• Butterscotch pudding mix: punches up the flavor—instant is best so it blends in quickly
• All-purpose flour: helps the cake keep its shape sift it and make sure it’s not lumpy
• Heavy cream: makes everything super rich cold and fresh is your friend for melting butterscotch
• Light brown sugar (for crust): keeps your base sweet and just a little like caramel soft and packed sugar mixes well
• Sour cream: adds a little tang and keeps things from being too sweet let it warm up before adding
• Eggs: make the filling set up smooth and firm let them hang out on the counter first to stop cracks
• Butterscotch chips: the main star here pick top-notch chips so they melt down perfectly
• Extra butterscotch chips and cream for topping: melt these for a rich topping that's shiny like a bakery treat

Easy How-To Guide

Make the Crust:

Stir crumbs, brown sugar, and melted butter so everything is coated and sticks together easily you don't want the base falling apart later

Press Mixture Into Pan:

Smoosh your mixture across the bottom and around the sides of a greased pan go firm so it holds together

Bake the Crust:

Slide it into your preheated oven till it smells nutty and feels set let it rest on a rack so it cools off enough

Prepare Water Bath:

Wrap the pan tight in foil to keep out any water, then set it aside after so the crust won’t get soggy

Make the Filling:

Beat together cream cheese, brown sugar, and flour on low speed in a big bowl scrape the sides a bunch to keep it lump-free

Add Milk Elements:

Now blend in sour cream and vanilla on low it all comes together silky-smooth

Melt Butterscotch:

Microwave cream and butterscotch chips, stop and stir every 20 seconds so you melt without burning no lumps left when you’re done

Incorporate Butterscotch:

Pour the melted butterscotch in, a bit at a time, keep mixing and scraping so every bit is loaded with flavor

Add Pudding Mix:

Add the pudding mix in, blending low and scraping often till absolutely smooth

Add Eggs:

Toss in your eggs one after another, mixing slow each time don’t go wild or you'll lose that creamy filling

Assemble and Bake:

Spoon the filling over your crust, set your pan inside a bigger one, and add warm water till it's halfway up for extra even baking

Bake Cheesecake:

Bake till just the edge is set but the center jiggles that's how you keep the texture dreamy in the middle

Slow Cool in Oven:

Let the cake stay in the turned-off oven, first closed, then a little open so it cools down gently and doesn’t split or crack

Room Temperature Cool and Chill:

Pull it out, rest on a rack, then chill in the fridge till it's ice cold and nice and firm

Remove from Pan:

Release the springform and gently shift your cake to a plate use a big spatula so your sides look smooth

Make Topping:

Warm cream and pour over more butterscotch chips, let ’em sit, then whisk till you get a super glossy finish let it cool a bit before you pour it on

Decorate and Serve:

Toss on extra butterscotch chips for a loaded look then stash in the fridge till it’s time to dig in

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Making and swirling that glossy ganache on top is always my favorite part. Looks so cool, pulls everything together, and folks always rave about it.

Keep It Fresh

Use a cake box or wrap it up tight with plastic in the fridge if you don’t want fridge smells to jump in. Extra slices? Put them flat in a sealed container. Stash naked slices (no ganache) in the freezer and they’ll last for three months, easy. Let ’em defrost overnight in the fridge then pour ganache right before sharing for the very best taste.

Switch-Ins and Swaps

Crushed vanilla wafers can totally stand in for graham crumbs and make it even sweeter. Gluten-free? Use half the cornstarch instead of flour. No butterscotch pudding? Use vanilla, but it'll taste a little lighter.

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Fun Serving Ideas

This cake is super rich, so serve smaller slices. A big spoonful of unsweetened whipped cream or a sprinkle of sea salt makes all that sweetness really pop. My favorite way is with either hot coffee or icy milk. Feeling extra? Drizzle even more caramel or butterscotch on top.

Global Butterscotch Cheesecake

Butterscotch pops up all over American desserts, but a luscious cheesecake like this is a worldwide favorite. This version amps up New York cheesecake vibes—honestly, it's the best pick for caramel or toffee fans.

Common Questions

→ How should I store leftovers?

Stick them right in the fridge, wrapped up or in any sealable box, and try to finish them within five days so they taste awesome.

→ Is there a gluten-free variation?

For sure! Just swap in cornstarch for flour and use gluten-free cookies for your crust and you’re good.

→ Can I use a different crust besides graham crackers?

Totally—vanilla cookies or any sweet, mild bakes you love work fine at the bottom.

→ How do I prevent cracks in the cheesecake?

Set the pan in some water, don’t beat the filling too much, and let it cool down slow so your topping stays smooth and uncracked.

→ What’s the purpose of butterscotch chips in the filling?

These chips make your filling even creamier and crank up that yummy butterscotch flavor a ton.

→ Can the dessert be frozen?

Yep—freeze by the slice or whole (but save the topping for after). Let it thaw in your fridge and dig in!