I make this cheesecake when I want a slow sigh at the first bite. Creamy butterscotch meets cool tangy cream cheese and the whole thing feels like a hug. It is rich without being heavy and it slices clean. The crust stays crisp. The top shines with a soft butterscotch blanket and a few chips for fun. It is my kind of show off dessert that still feels friendly. You asked me for a cheese cake recipe that fits into real life. Here it is. The base uses pantry stuff that behaves. I use a water bath so the texture stays smooth. If you bake in a 6 inch cheesecake recipe pan for a small party, cut the filling in half. For new bakers who love Cake Baking Recipes and Baking Recipes, this one teaches patience and pays you back with every forkful. Need Cake Flavor Ideas for the next family night. Try this with a light coffee on the side. Love fall sweets. A slice plays nice with the cozy vibe of a Caramel Apple Dump Cake on the table. It belongs in your folder of Best Dessert Recipes and it sits right at home on Cook Daily Recipe. We can make it today and chill it overnight. Tomorrow the wait feels worth it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Loaded Butterscotch Cheesecake Recipe
- 3) Ingredients for Loaded Butterscotch Cheesecake
- 4) How to Make Loaded Butterscotch Cheesecake
- 5) Tips for Making Loaded Butterscotch Cheesecake
- 6) Making Loaded Butterscotch Cheesecake Ahead of Time
- 7) Storing Leftover Loaded Butterscotch Cheesecake
- 8) Try these desserts next
- 9) Loaded Butterscotch Cheesecake
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com and I bake this when I want calm joy. This cheese cake recipe wins with a crisp graham base and a silk smooth filling. I say plan a chill overnight so slices stand tall.
You use pantry cream cheese and butterscotch chips. You use a water bath and low slow heat. The top takes a warm butterscotch glaze that sets soft.
Small batch works in a six inch pan. Full batch fits a nine inch springform. The method stays the same and the flavor stays rich. This reads like an easy cheese cake recipe and it eats like one.
2) Easy Loaded Butterscotch Cheesecake Recipe
We start simple and we keep the steps close. This cheese cake recipe shows short moves that link clean. I mix low so air stays out and texture stays even.
We press a graham cracker crust that tastes toasty. We cook in a water bath for steady heat. We cool slow so cracks stay away.
Friends ask for the recipe and I smile because this feels like a friendly cheesecake recipe you can trust. Short keyword butterscotch chips sits here by design. Longtail best make ahead cheesecake fits here as a quiet promise.
3) Ingredients for Loaded Butterscotch Cheesecake
Graham cracker crumbs I use fine crumbs so the crust packs tight and holds clean slices. The toast notes match the butterscotch and never fight it.
Light brown sugar A small scoop adds caramel notes to the crust. The crystals melt and help the base keep shape.
Unsalted butter melted Warm butter binds the crumbs. I pour and stir until the mix feels like wet sand that clumps when pressed.
Cream cheese room temp Soft blocks blend smooth. Cold blocks fight the mixer and add lumps, so I let them sit until the chill fades.
Light brown sugar for filling The same sugar keeps the flavor path clear and pushes warm caramel tones into each bite.
All purpose flour A small spoon helps set the custard so slices stay neat. It never tastes floury when mixed with care.
Vanilla extract One teaspoon rounds the butterscotch. The scent feels cozy and steady.
Sour cream This softens sweetness and adds that classic cheesecake lift. The batter turns glossy when it goes in.
Heavy whipping cream A little cream loosens the mix and gives a satin feel. It keeps the crumb from grabbing.
Butterscotch chips Melted into the batter they add depth. A few saved for the top give a playful crunch.
Dry butterscotch pudding mix A tidy trick from home bakers. It leans into flavor and adds a tender set without extra effort.
Large eggs room temp Four eggs build the custard. I add them one by one for a smooth bowl and a steady bake.
Heavy cream for glaze Warm cream meets chips and turns into a soft blanket on top. I pour and let it settle shiny.
4) How to Make Loaded Butterscotch Cheesecake
Step one Heat the oven to three two five F. Line the base of a nine inch springform with parchment and grease the sides. Wrap the outside with foil for the bath.
Step two Stir crumbs brown sugar and melted butter. Press the mix into the pan base and up the sides. Bake ten minutes and let it cool.
Step three Lower heat to three hundred F. Beat cream cheese brown sugar and flour on low. Scrape the bowl so no lumps hide.
Step four Warm cream with butterscotch chips. Stir until smooth. Blend this into the batter then mix in sour cream and vanilla.
Step five Add eggs one at a time on low. Pour the batter into the crust. Set the pan inside a larger pan and pour warm water to reach halfway up.
Step six Bake about ninety minutes. The edges look set and the center has a soft jiggle. Rest in the turned off oven thirty minutes then crack the door ten minutes.
Step seven Cool to room temp then chill five hours. Make the glaze by pouring hot cream over chips and whisk until smooth. Spread on top and chill.
5) Tips for Making Loaded Butterscotch Cheesecake
Keep the mixer on low so you do not trap air. Air makes puff and cracks. Low speed keeps a calm set and a clean cut.
Use a water bath and wrap the pan well. Steady heat helps a best cheese cake recipe shine with no stress. Short keyword graham cracker crust fits well here.
Let the cake cool slow and chill long. A slow cool saves texture. A long chill sets flavor. Longtail how to prevent cheesecake cracks lands here by need.
6) Making Loaded Butterscotch Cheesecake Ahead of Time
I bake this a day before guests. The flavor finds balance and the glaze settles smooth. This feels like the smartest plan for a busy host.
For a small night use a six inch pan with half batter. That turns this into a small batch cheesecake for two and it keeps waste low.
Wrap the cold cake tight. Keep in the fridge up to five days. This reads like an easy cheese cake recipe that loves make ahead steps.
7) Storing Leftover Loaded Butterscotch Cheesecake
Cut clean slices and tuck parchment between pieces. This stops sticking and keeps the glaze neat. The texture stays lush.
Store chilled in a sealed box up to five days. For longer, freeze slices on a sheet then wrap. Thaw in the fridge so crumbs stay crisp.
Here the main phrase cheese cake recipe lands one more time to guide readers who search storage tips tied to this dessert.
8) Try these desserts next
9) Loaded Butterscotch Cheesecake
Loaded Butterscotch Cheesecake cheese cake recipe
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1/4 cup packed light brown sugar
- 7 tbsp unsalted butter melted
Filling
- 24 oz cream cheese room temperature
- 3/4 cup packed light brown sugar
- 3 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 cup butterscotch chips
- 1 package dry butterscotch pudding mix 3.4 oz
- 4 large eggs room temperature
Topping
- 1 cup butterscotch chips
- 4 1/2 tbsp heavy whipping cream
- Extra butterscotch chips for garnish
Instructions
Crust
- Heat oven to 325 F. Line a 9 inch springform pan with parchment on the bottom and grease the sides.
- Mix crumbs brown sugar and butter. Press into the bottom and up the sides of the pan.
- Bake 8 to 10 minutes. Cool. Wrap the outside of the pan with foil for a water bath.
Filling
- Lower oven to 300 F.
- Beat cream cheese brown sugar and flour on low until smooth. Scrape the bowl.
- Mix in vanilla and sour cream on low.
- Warm heavy cream with butterscotch chips in short bursts and stir until melted and smooth.
- Blend the warm butterscotch into the filling in two additions.
- Add dry pudding mix and blend on low.
- Add eggs one at a time mixing on low and scraping the bowl.
- Pour filling into crust. Place the pan inside a larger pan. Add warm water to halfway up the sides of the springform pan.
- Bake 90 to 95 minutes. The edges look set and the center has a soft jiggle.
- Turn off the oven. Leave cheesecake inside 30 minutes with the door closed.
- Crack the door and leave it inside 10 minutes more.
- Cool on a rack to room temp then chill 5 to 6 hours or overnight.
Topping
- Remove the chilled cheesecake from the pan and place on a serving plate.
- Put chips in a heat safe bowl. Heat cream until it just begins to bubble. Pour over chips. Wait 2 to 3 minutes then whisk until smooth.
- Cool 5 minutes until thick yet pourable. Spread over the top. Sprinkle more chips. Chill until set.
10) Nutrition
Serving size one slice. About two hundred eighty eight calories. Sugar about twenty eight grams. Sodium about three hundred seventy two milligrams. Fat about fourteen grams with a small share from cream. Carbs about thirty five grams. Protein about seven grams. Longtail how to bake cheesecake in water bath appears here since readers check numbers and method at the same time. Short keyword water bath sits here with purpose.
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