Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Butterbeer Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup butterbeer (alcoholic or non-alcoholic)
- 2 tablespoons cornstarch
- For the Celestial Decoration:
- Whipped cream
- Edible blue and bronze glitter
- Star-shaped sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add sour cream and vanilla, then mix until combined. Incorporate eggs one at a time.
- In a saucepan, heat butterbeer with cornstarch until it thickens slightly. Let cool and fold into the cream cheese mixture until just combined.
- Pour the cheesecake filling into the cooled crust and bake at 325°F (160°C) for 60-70 minutes until edges are set and the center is slightly wobbly. Allow to cool in the oven with the door ajar for an hour.
- Refrigerate for at least 4 hours or overnight. Decorate with whipped cream, glitter, and sprinkles before serving.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Do not overmix the batter.
- Use a water bath for baking if possible.
- Cool cheesecake gradually in the oven.
- For added flavor, swirl caramel sauce into the butterbeer mixture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg