Magical Butterbeer Cheesecake
This magical Butterbeer Cheesecake blends creamy cheesecake with sweet butterscotch and cream soda flavors for a rich, whimsical dessert perfect for any occasion.
Equipment
- 8-inch springform pan
- Mixing bowls
- Electric mixer
- rubber spatula
- baking pan (for steam)
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 32 oz cream cheese, softened
- ½ cup sour cream
- 3 large eggs
- 2 cups granulated sugar
- ½ tbsp vanilla extract
- ½ tbsp butter flavoring
- ½ cup butterscotch sauce
- ¼ cup cream soda
- ½ cup butterscotch chips
- 8 oz whipped topping (Cool Whip)
- extra butterscotch sauce for drizzle (optional)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of an 8-inch springform pan.
- Beat softened cream cheese until smooth. Add sour cream and sugar, mixing until creamy.
- Add eggs one at a time, mixing gently. Stir in vanilla, butter flavoring, butterscotch sauce, cream soda, and butterscotch chips.
- Pour filling over crust and smooth the top. Place a pan of water on the lower oven rack and bake for 60 minutes until edges are set.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
- Refrigerate cheesecake for at least 4 hours or overnight until fully set.
- Top with whipped topping and drizzle with extra butterscotch sauce before slicing and serving.
Notes
Use room-temperature ingredients for the smoothest texture. Cool gradually in the oven to prevent cracks and chill overnight for best flavor and slicing.