Butterbeer Cheesecake

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Delicious Butterbeer Cheesecake topped with whipped cream and caramel drizzle
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why make this recipe

Butterbeer cheesecake is a delicious dessert that combines the flavors of your favorite magical drink with the creamy richness of cheesecake. This treat is perfect for fans of fantasy, especially those who love Harry Potter. Its sweet butterscotch taste and smooth texture make it a hit at parties, holidays, or just a comforting snack at home. Plus, it’s simple to make and always impresses.

how to make Butterbeer cheesecake

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz.) packages cream cheese, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 cups granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon butter flavoring
  • 1/2 cup butterscotch sauce
  • 1/2 cup butterscotch chips
  • 8 oz. tub of cool whip
  • 1/4 cup cream soda

Directions:

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
  3. Press the mixture evenly into the bottom of an 8-inch springform pan.
  4. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
  5. Add in the sour cream and continue beating until well combined.
  6. Gradually add the sugar while beating, ensuring it’s fully incorporated.
  7. Beat in the eggs, one at a time, making sure each egg is fully mixed into the cream cheese mixture.
  8. Stir in the vanilla extract and butter flavoring, stirring until the mixture is smooth and creamy.
  9. Add butterscotch sauce, cream soda, and butterscotch chips, stirring until well blended.
  10. Pour the cream cheese mixture over the graham cracker crust in the springform pan.
  11. Smooth out the top with a spatula to ensure it’s even.
  12. Place the cheesecake in the preheated oven, with a pan of water placed on the rack below, and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
  14. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
  15. When you are ready to serve, top with cool whip. You can pipe swirls around the edge and fill the center with a heaping mound of cool whip and top with butterscotch sauce.

Butterbeer cheesecake

how to serve Butterbeer cheesecake

Serve the Butterbeer cheesecake chilled and topped with cool whip and extra butterscotch sauce. You can slice it into wedges for individual servings or place it in the center of your table for everyone to enjoy. This cheesecake pairs nicely with a warm beverage, making it a cozy treat for any time of year.

how to store Butterbeer cheesecake

Store any leftover Butterbeer cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It should last about 4 to 5 days. If you want to store it for a longer time, consider freezing it. To freeze, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer. Thaw it overnight in the refrigerator when you’re ready to enjoy it again.

tips to make Butterbeer cheesecake

  1. Make sure your cream cheese is at room temperature before mixing for a smoother texture.
  2. Use a water bath while baking to help prevent cracks in the cheesecake and keep it moist.
  3. For an extra layer of flavor, you can add a pinch of salt to the butterscotch sauce.
  4. Be patient while cooling the cheesecake; letting it cool gradually helps it set perfectly.

variation

You can create a chocolate version of Butterbeer cheesecake by adding chocolate chips instead of butterscotch chips. Another fun variation is to create mini cheesecakes using muffin tins for individual servings. Just adjust the baking time as needed.

FAQs

  1. Can I use a different crust?
    Yes, you can use an Oreo crust or a cookie crust instead of graham cracker crumbs for a different flavor.

  2. What can I substitute for sour cream?
    You can use Greek yogurt or heavy cream as a substitute for sour cream.

  3. Can I use a different flavoring instead of butterscotch?
    Absolutely! You can experiment with caramel or even maple flavoring for a unique twist.

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Butterbeer Cheesecake

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  • Author: recipesforcook
  • Total Time: 75 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delicious dessert combining flavors of butterscotch and creamy cheesecake, perfect for fans of fantasy.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz.) packages cream cheese, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 cups granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon butter flavoring
  • 1/2 cup butterscotch sauce
  • 1/2 cup butterscotch chips
  • 8 oz. tub of cool whip
  • 1/4 cup cream soda

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
  3. Press the mixture evenly into the bottom of an 8-inch springform pan.
  4. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
  5. Add in the sour cream and continue beating until well combined.
  6. Gradually add the sugar while beating, ensuring it’s fully incorporated.
  7. Beat in the eggs, one at a time, making sure each egg is fully mixed into the cream cheese mixture.
  8. Stir in the vanilla extract and butter flavoring, stirring until the mixture is smooth and creamy.
  9. Add butterscotch sauce, cream soda, and butterscotch chips, stirring until well blended.
  10. Pour the cream cheese mixture over the graham cracker crust in the springform pan.
  11. Smooth out the top with a spatula to ensure it’s even.
  12. Place the cheesecake in the preheated oven, with a pan of water placed on the rack below, and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
  14. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
  15. When ready to serve, top with cool whip and butterscotch sauce.

Notes

Ensure the cream cheese is at room temperature for a smoother texture. Using a water bath while baking helps prevent cracks.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

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