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There are desserts you enjoy, and then there are desserts you remember. Chocolate Butterscotch Cheesecake firmly belongs in the second category. It is rich, velvety, and unapologetically indulgent. This cheesecake is designed for true chocolate lovers—the kind who believe chocolate should be deep, intense, and luxurious in every bite.
Whether you’re baking for a special celebration, a holiday gathering, or simply because you’re craving something extraordinary, this chocolate cheesecake delivers on every level. Ready to try this recipe? Shop my Baker’s Bestfriend List to get started!
Table of Contents
What Makes This Cheesecake “Deluxe”?
What elevates a Chocolate Butterscotch Cheesecake from good to deluxe is balance. This recipe combines a silky cream cheese base with real melted chocolate and butterscotch morsels. I use a combination of white chocolate, semi sweet chocolate, and butterscotch morsels to create layers of chocolate flavor balanced with decent sweetness. The texture is dense yet creamy, with a smooth mouthfeel that melts as you eat it. This is paired with a buttery graham cracker crust and finished with a glossy melted chocolate, this dessert feels straight out of a high-end bakery. Keep reading to learn to make this chocolate cheesecake recipe.
The Foundation: Graham Cracker Crust
Every great cheesecake starts with a solid crust, and this one is no exception. A graham cracker crust—made from crushed graham crackers and a little cocoa powder—adds structure and contrast. The slight crunch balances the creamy filling, while the cocoa notes reinforce the chocolate theme from the very first bite. Pressed firmly into a springform pan and lightly baked, the crust becomes the perfect base for the rich filling.
The Heart of the Dessert: Chocolate Cheesecake Filling
The filling is where the magic happens. I use Full-fat cream cheese which is essential here. In this sort of recipe, we are not counting calories. Cream cheese creates that classic, luxurious cheesecake texture. My recipe will teach your how to make cheesecake.
Eggs help to provide structure, sour cream adds tang and smoothness, and a touch of vanilla enhances the chocolate rather than competing with it. The result is a filling that’s deeply chocolatey, perfectly balanced, and incredibly smooth.
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I separate the cream cheese base into three parts. I use melted semi-sweet chocolate in one part, but dark chocolate would also work. I fold it into the batter. I do the same with the white chocolate and the butterscotch chips. This creates 3 layers of decadence.
Baking for the Perfect Texture
Chocolate cheesecake benefits from a slow, gentle bake. Baking at a lower temperature helps prevent cracks and ensures even cooking throughout. Many bakers prefer using a water bath, which adds moisture to the oven and protects the cheesecake from sudden temperature changes.
Once baked, the cheesecake should cool gradually. Turning off the oven and cracking the door allows it to settle without sinking or cracking.
Afterwards, chilling the cheesecake for several hours—or overnight—is crucial. This resting time allows the flavors to develop and the texture to fully set. It is important to have a good recipe to learn how to make a chocolate cheesecake properly.
Note: I actually prefer to age my cheesecakes a minimum of 3 days before slicing them.
Ingredients and Tips
These are only a few of ingredients used in this recipe. Please refer to the recipe card for full ingredient list.
Chocolate– This recipe is all about the chocolate. Since this is such an important ingredient, I chose a nice semi-sweet chocolate but dark chocolate also works for this recipe. I love Ghirardelli chocolate which melts beautifully, but feel free to use your favorite. A good white chocolate is also important here as it adds sweetness.
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Cream Cheese– Cream cheese in the base of a cheesecake and arguably the most important element. Not only does it provide structure but also the subtle tang cheesecake is known for. However, you can substitute neufchatel cheese in place of cream cheese for a less fattening alternative.
Sour Cream– Sour cream enhances the tangy flavor and also adds moisture and smoothness to the texture of the cheesecake.
Vanilla Extract– In this recipe, vanilla is subtle enhancer. It helps to bring out the rich chocolate flavor of the semi-sweet chocolate and helps to balance it with the sweetness of the butterscotch and the white chocolate. It is very important to use a good quality vanilla extract.
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Deluxe Chocolate Butterscotch Cheesecake
Video
Equipment
- food processor
Ingredients
Crust
- 2 packs of graham crackers
- 1 stick of butter 8 tbsps
- 1 tbsp cocoa powder
Filling
- 3 packages 8 ounces each of Cream Cheese
- 1 cup of sugar
- ½ cup sour cream
- 3 tbsp flour
- 2 tsp vanilla extract
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
Topping
- 1 tbsp semi-sweet chocolate chips
- 1 tbsp butterscotch chips
- 1 tbsp white chocolate chips
Instructions
- Preheat oven to 300°F.
Crust
- Add graham crackers, butter, and cocoa to food processor. Blend until combined. Press into the bottom of a greased 9 inch springform pan. Set aside.
Filling
- For cheese cake base, to a large bowl, blend together cream cheese, sugar, flour, and vanilla. Add eggs one at a time.
- Melt chocolate and butterscotch chips in separate medium sized bowls. Divide the the cheese cake base between each of the bowls, which is about 1 1/2 cups to each bowl. Stir vigorously so that the chocolate won’t seize up.
- To your graham cracker crust pour in the butterscotch mixture and smooth to edges. Next dollop on the semi-sweet chocolate mixture in areas across the butterscotch layer. Spread the semi-sweet chocolate layer smooth.
- Pour on the white chocolate mixture. Spread until smooth.
- Bake at 300°F for until center is almost set, about 1 hour.
Topping
- Let cool cheesecake cool. Melt each of the chocolate and butterscotch. Drizzle the top of the cheesecake with a combination of each chocolate.
Notes
Nutrition
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