Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
- 4 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup butterscotch sauce (store-bought or homemade)
- ½ cup sour cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup butterscotch sauce (for drizzling)
- Edible gold dust or sprinkles (optional, for decoration)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter, then press the mixture evenly into a lined springform pan. Bake at 350°F (175°C) for 8–10 minutes, then let cool.
- Beat cream cheese and sugar until smooth, then mix in vanilla, eggs, butterscotch sauce, and sour cream. Pour the batter over the cooled crust and smooth the top. Bake at 325°F (160°C) for 50–60 minutes until set. Let cool completely before chilling in the fridge for at least 4 hours.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the chilled cheesecake to mimic the frothy top of Butterbeer. Drizzle with butterscotch sauce and sprinkle edible gold dust for a magical touch.
Notes
- For gluten-free options, use gluten-free graham crackers for the crust.
- Vegan alternative: Substitute plant-based cream cheese, sour cream, and whipped cream.
- Substitute caramel sauce for butterscotch if preferred.
- Freeze the cheesecake tightly wrapped in plastic wrap for up to 1 month. Thaw in the fridge before serving.
- Chill the bowl and beaters before whipping cream for firmer results; add gelatin if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fantasy-Inspired
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg