Butterbeer Cheesecake Recipe

Introduction

Butterbeer Cheesecake is a rich and creamy dessert inspired by the beloved magical drink. Combining the smooth texture of classic cheesecake with sweet butterscotch and caramel flavors, it offers a delightful twist perfect for any occasion.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons brown sugar (for crust)
• 24 ounces cream cheese, softened (3 packages)
• 1 cup granulated sugar
• 1/2 cup brown sugar (for filling)
• 1 cup sour cream
• 1/2 cup heavy cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract
• 1/2 cup butterscotch sauce, plus extra for topping
• 1 cup whipped cream, for garnish
• 1/4 cup caramel sauce, for drizzling

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Boil water in a kettle and place a large roasting pan on the center rack to prepare for a water bath.
2. Step 2: In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons brown sugar until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Step 3: Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent leaks during baking.
4. Step 4: Beat the softened cream cheese with granulated sugar and brown sugar until completely smooth. Add sour cream and heavy cream, then stir in vanilla extract and butter extract.
5. Step 5: Add the eggs one at a time, beating just until incorporated. Gently fold in 1/2 cup butterscotch sauce.
6. Step 6: Pour the filling over the crust. Place the foil-wrapped pan into the roasting pan and pour hot water around it until it reaches halfway up the sides of the springform pan.
7. Step 7: Bake for 60 to 70 minutes until the edges are set but the center still has a slight wobble when shaken gently.
8. Step 8: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then, remove it from the water bath and cool to room temperature.
9. Step 9: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to fully chill and set.
10. Step 10: Before serving, top with whipped cream, drizzle with caramel sauce and extra butterscotch sauce. Use a hot knife to slice for clean cuts.

Tips & Variations

• For an extra rich flavor, use full-fat cream cheese and heavy cream.
• Allow the cheesecake to come to room temperature for 10-15 minutes before slicing to prevent cracking.
• You can substitute the butterscotch sauce with butterscotch chips melted gently for a more textured filling.
• Serve with a sprinkle of sea salt on top for a salted caramel twist.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if you prefer it slightly warmed, but it is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from being made a day in advance as it needs time to chill and set completely for the best texture and flavor.

How do I prevent cracks on my cheesecake?

Baking in a water bath and allowing the cheesecake to cool slowly inside the oven helps prevent cracks. Also, avoid overbeating the eggs and don’t open the oven door during baking.

Butterbeer Cheesecake Recipe

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★★★★★

5 from 100 reviews

Indulge in the rich, creamy delight of Butterbeer Cheesecake, a magical twist on classic cheesecake infused with the nostalgic flavors of butterscotch, caramel, and a hint of butter extract. Perfect for dessert lovers and fans of whimsical treats, this cheesecake features a buttery graham cracker crust paired with a luscious, velvety filling baked in a water bath for ultimate smoothness and a slight wobble in the center. Garnished with whipped cream and drizzled with caramel and extra butterscotch sauce, it’s an enchanting dessert that promises a spellbinding experience in every bite.

• Author: liam
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 7 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons brown sugar

Filling

• 24 ounces cream cheese, softened (3 packages)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup sour cream
• 1/2 cup heavy cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract
• 1/2 cup butterscotch sauce, plus extra for topping

Toppings

• 1 cup whipped cream, for garnish
• 1/4 cup caramel sauce, for drizzling

Instructions

1. Preheat and Prepare Water Bath: Preheat your oven to 325°F (163°C). Boil a kettle of water and place a large roasting pan on the center rack of the oven to prepare for a water bath that will gently bake the cheesecake.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons brown sugar. Stir until evenly moistened. Press this mixture firmly at the bottom of a 9-inch springform pan to form an even crust layer.
3. Wrap Springform Pan: To prevent water from seeping into your cheesecake during baking, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil.
4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until completely smooth and free of lumps. Add sour cream, heavy cream, vanilla extract, and butter extract, mixing thoroughly to combine.
5. Add Eggs and Butterscotch: Beat in the eggs one at a time, incorporating them fully but gently to avoid overmixing. Fold in 1/2 cup of butterscotch sauce carefully to maintain the creamy texture.
6. Assemble for Baking: Pour the cheesecake filling over the prepared crust in the springform pan. Place the foil-wrapped pan into the roasting pan on the oven rack and carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
7. Bake the Cheesecake: Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble when gently shaken—this ensures a creamy texture.
8. Cool in Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
9. Finish Cooling: Remove the cheesecake from the water bath and allow it to cool completely to room temperature on a wire rack.
10. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, for it to fully set and develop flavor.
11. Garnish and Serve: Before serving, top the cheesecake with whipped cream and drizzle generously with caramel and extra butterscotch sauce. For clean slices, use a hot knife and wipe between cuts.

Notes

• Wrapping the springform pan well with foil is crucial to prevent water from leaking in during the water bath baking.
• Use room temperature cream cheese and eggs to achieve a smooth filling without lumps.
• The water bath baking method ensures even cooking and a velvety texture by creating a moist oven environment.
• Letting the cheesecake cool gradually in the oven reduces the risk of cracking.
• Chilling overnight is recommended for the best texture and flavor development.
• For an extra magical touch, garnish with a sprinkle of cinnamon or nutmeg if desired.

Keywords: Butterbeer Cheesecake, Butterscotch Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Water Bath Cheesecake, Caramel Drizzle, Whipped Cream Topping, Magical Desserts