Why Make This Recipe

Butterbeer cheesecake blends the enchanting flavors of butterscotch and cream cheese into a delightful dessert. This treat captures the whimsical taste of butterbeer, beloved by fans of wizarding worlds. It is perfect for parties, gatherings, or a special sweet craving. Plus, it is easy to make and is sure to impress your friends and family.

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:

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom of an 8-inch springform pan.
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
Add in the sour cream and continue beating until well combined.
Gradually add the sugar while beating, ensuring it’s fully incorporated.
Beat in the eggs, one at a time, making sure each egg is fully mixed into the cream cheese mixture.
Stir in the vanilla extract and butter flavoring until the mixture is smooth and creamy.
Add butterscotch sauce, cream soda, and butterscotch chips, stir until well blended.
Pour the cream cheese mixture over the graham cracker crust in the springform pan and smooth out the top with a spatula to ensure it’s even.
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.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
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.

How to Serve Butterbeer Cheesecake

Serve the cheesecake chilled right from the fridge. For an extra touch, add some butterscotch drizzle on top or sprinkles to make it look festive. It can also be served with a side of extra cool whip for those who love creaminess.

How to Store Butterbeer Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for about 4 to 5 days. If you want to keep it longer, consider freezing it. Just wrap it well to avoid freezer burn.

Tips to Make Butterbeer Cheesecake

Make sure your cream cheese is softened to room temperature for a smooth batter.
Use real butterscotch sauce for the best flavor.
If you don’t have a springform pan, you can make it in a regular cake pan, but remove it carefully.
Allow the cheesecake to cool gradually in the oven to prevent cracks.

Variation

For a chocolate twist, add chocolate chips to the cheesecake mixture. You can also substitute the graham cracker crust with an Oreo crust for an exciting flavor.

FAQs

Q: Can I make this cheesecake ahead of time?

A: Yes! This cheesecake can be made a day in advance. It actually tastes better after chilling overnight.

Q: Can I freeze Butterbeer cheesecake?

A: Yes! You can freeze it for up to 2 months. Just make sure to wrap it tightly for the best results.

Q: What can I use instead of cool whip?

A: If you want a more homemade option, you can make fresh whipped cream by whipping heavy cream with some sugar until it holds peaks.

Butterbeer Cheesecake

Print Recipe

A delightful dessert that blends the whimsical flavors of butterscotch and cream cheese, inspired by the beloved butterbeer.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 315 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom of an 8-inch springform pan.
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
Add in the sour cream and continue beating until well combined.
Gradually add the sugar while beating, ensuring it’s fully incorporated.
Beat in the eggs, one at a time, making sure each egg is fully mixed into the cream cheese mixture.
Stir in the vanilla extract and butter flavoring until the mixture is smooth and creamy.
Add butterscotch sauce, cream soda, and butterscotch chips, stir until well blended.
Pour the cream cheese mixture over the graham cracker crust in the springform pan and smooth out the top with a spatula.
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.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Before serving, top with cool whip and butterscotch sauce.

Notes

For best results, use softened cream cheese and real butterscotch sauce. If using a regular cake pan, be careful when removing the cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 270mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg

Keywords: cheesecake, butterbeer, dessert, butterscotch, sweet treat