Description
Transport yourself to the wizarding world with this magical Harry Potter Butterbeer Cheesecake! With a buttery graham cracker crust, a creamy caramel-flavored filling, and a hint of butterscotch, this cheesecake is pure magic.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup butterscotch sauce
- ¼ cup heavy cream
- 2 tablespoons butter
- Pinch of salt
For the Topping (optional):
- Whipped cream
- Butterscotch sauce or caramel sauce
- Butterscotch chips (optional)
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom of the prepared pan to form a firm crust. Bake for 8-10 minutes, then remove from the oven and let cool.
- Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and butterscotch sauce until fully incorporated.
- In a small saucepan, heat the heavy cream, butter, and a pinch of salt over medium heat until the butter is melted. Stir this into the cheesecake mixture until fully blended.
- Assemble and bake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Tap the pan on the counter to remove any air bubbles, then smooth the top with a spatula.
- Bake for 55-65 minutes, or until the center is just set (it should still have a slight jiggle).
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, top with whipped cream, butterscotch sauce, and butterscotch chips if desired.
Notes
- If you want a richer flavor, you can add a small splash of rum extract to the cheesecake filling to mimic the classic Butterbeer taste.
- Make sure to let the cheesecake cool slowly to avoid cracking.
- You can make the cheesecake ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 450
- Sugar: 32g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg