Description
Butterbeer Cheesecake brings Harry Potter magic straight to your dessert table with creamy, butterscotch-infused goodness that whispers pure enchantment. Wizarding World fans will adore this sweet spell of a treat that turns an ordinary evening into a Hogwarts-worthy celebration.
Ingredients
Scale
Cheesecake Base:
- 24 oz cream cheese
- 3 large eggs
- 1 cup granulated sugar
- ½ cup heavy cream
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract
- ½ cup butterscotch sauce
Crust and Topping:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup whipped cream
- ¼ cup butterscotch sauce
- Butterscotch chips
Instructions
- Preheat your oven to a precise 325°F, ensuring the temperature is accurate with an oven thermometer for consistent results.
- Combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, ¼ cup sugar, and 1 teaspoon cinnamon in a mixing bowl until the mixture resembles wet sand.
- Transfer the crumb mixture into a 9-inch springform pan, pressing firmly with the back of a measuring cup to create an even, compact layer.
- Bake the crust for exactly 10 minutes at 325°F, then remove and let it cool completely on a wire rack.
- In a large mixing bowl, beat 24 oz softened cream cheese until completely smooth and free of lumps.
- Gradually add 1 cup sugar to the cream cheese, mixing on medium speed until fully incorporated.
- Crack 3 large eggs into the mixture, adding them one at a time and mixing thoroughly after each addition.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon butterscotch extract, ½ cup heavy cream, and ½ cup butterscotch sauce until the filling is silky and uniform.
- Pour the filling carefully over the cooled crust, using a spatula to spread it evenly to the edges.
- Bake at 325°F for 65-75 minutes, watching for a slight jiggle in the center when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake, covered, for a minimum of 4 hours or preferably overnight.
- Before serving, top with 1 cup whipped cream and drizzle ¼ cup butterscotch sauce over the surface.
- Optional: Sprinkle butterscotch chips around the edges for an extra decorative touch.
Notes
- Room temperature ingredients help create a smooth, creamy cheesecake texture without lumps.
- Wrapping the springform pan’s exterior with aluminum foil prevents water from seeping into the crust during baking.
- For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond flour.
- Avoid overbaking by checking the cheesecake’s center, which should have a slight wobble when gently shaken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes - 1 hour 25 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404 kcal
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg