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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/butterbeer-cheesecake-recipe/