Butterbeer Cheesecake
Butterbeer Cheesecake brings a touch of magic to your dessert table, combining the flavors of butterscotch, vanilla, and cream soda with a delightful graham cracker crust.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 4 (8 oz.) packages cream cheese, softened Make sure it is at room temperature for easy mixing.
- 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 3 large eggs
- 2 cups granulated sugar
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon butter flavoring
- 1/2 cup butterscotch sauce For drizzling on top if desired.
- 1/2 cup butterscotch chips Feel free to add more for extra sweetness.
- 1/4 cup cream soda Can swap for root beer for a different twist.
- 8 oz. tub of cool whip For topping when serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of an 8-inch springform pan.
Cheesecake Filling
- Beat the cream cheese until smooth. Add the sour cream and sugar, mixing well.
- Incorporate the eggs one at a time. Then, add the vanilla and butter flavoring.
- Mix in the butterscotch sauce, cream soda, and butterscotch chips until everything is blended.
- Pour the batter into the crust and smooth the top.
Baking
- Bake for about 60 minutes, or until the edges are set.
- Gradually cool the cheesecake in the oven for one hour. After that, refrigerate it for at least four hours before serving.
Serving
- Top with cool whip and drizzle with extra butterscotch sauce, if desired.
Notes
Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container for about 4 to 5 days. For longer storage, freeze slices, wrapped tightly, for up to 2 months and thaw in the fridge before serving. Don't skip the cooling step in the oven to prevent cracks.