Ingredients
- For the Crust: Graham crackers, melted butter, sugar
- For the Blue Velvet Cheesecake Filling: Cream cheese, sugar, eggs, sour cream, blue velvet cake crumbs, vanilla extract
- For the Butterbeer Sauce: Butterscotch chips, heavy cream
- For Decoration: Whipped cream, butterscotch drizzle, Ravenclaw charm (optional)
Instructions
- Prepare the Graham Cracker Crust: Crush graham crackers, mix with melted butter and sugar, and press into a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes. Cool completely.
- Make the Butterbeer Sauce: Combine butterscotch chips and heavy cream in a saucepan. Heat over low heat, stirring until smooth. Set aside to cool slightly.
- Prepare the Blue Velvet Cheesecake Filling: Beat cream cheese until smooth. Add sugar, then eggs, sour cream, and vanilla extract. Gently fold in blue velvet cake crumbs.
- Bake and Cool the Cheesecake: Pour filling over crust. Bake at 325°F (160°C) for 55-65 minutes. Turn off oven and let cool inside with door ajar for 1 hour. Remove and cool completely on a wire rack before refrigerating for at least 4 hours or overnight.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Avoid overmixing after adding eggs to prevent cracking.
- Use a water bath for baking to prevent cracks, wrapping the pan tightly in foil.
- Cool the cheesecake gradually.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg