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Butterbeer cheesecake

Irresistible Butterbeer Cheesecake That Will Enchant You

This Butterbeer cheesecake combines whimsical flavors with creamy butterscotch and a crunchy crust, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Use gluten-free crackers for a gluten-free version.
  • 1/4 cup Granulated Sugar Coconut sugar can be a less refined alternative.
  • 1/2 cup Unsalted Butter Melted coconut oil works as a dairy-free substitute.
For the Filling
  • 16 oz Cream Cheese Opt for full-fat for the best results.
  • 1/2 cup Sour Cream Greek yogurt can be a lighter alternative.
  • 3 large Eggs Use room temperature for better blending.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 1 teaspoon Butter Flavoring Can be omitted or replaced with extra vanilla.
  • 1/2 cup Butterscotch Sauce Homemade or store-bought works great.
  • 1/2 cup Cream Soda Root beer can be used for variation.
  • 1/2 cup Butterscotch Chips Optional for decoration.

Equipment

  • mixing bowl
  • Springform Pan
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a medium bowl. Mix until well-coated. Press into the bottom of an 8-inch springform pan.
  3. Bake in the preheated oven for 10 minutes and let cool.
  4. Beat the cream cheese until smooth in a large mixing bowl.
  5. Add sour cream and granulated sugar, mix until blended.
  6. Incorporate the eggs one at a time, mixing well after each addition.
  7. Pour in vanilla extract, butter flavoring, butterscotch sauce, cream soda, and butterscotch chips. Mix until combined.
  8. Pour the mixture over the cooled graham cracker crust, smoothing the top.
  9. Bake for about 60 minutes, until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and crack the door, letting the cheesecake cool for an hour.
  11. Transfer to the refrigerator to chill for at least 4 hours, or overnight.
  12. Serve with cool whip and butterscotch sauce. Garnish with butterscotch chips.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best blending. Avoid overmixing to keep the texture light and fluffy.

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