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Butterbeer Cheesecake

Butterbeer cheesecake
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Indulge in the whimsical delight of our Butterbeer cheesecake, a dessert that transports you to a world of creamy butterscotch and sweet nostalgia. This enchanting cheesecake combines rich cream cheese with layers of butterscotch sauce and the fizzy essence of cream soda, creating a decadent treat perfect for any gathering. Whether it’s a festive celebration or a cozy family dinner, each slice offers an irresistible creamy texture that will leave your guests craving more. Topped with fluffy whipped cream and drizzled with additional butterscotch sauce, this dessert is sure to impress both novice and seasoned bakers alike.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz.) packages cream cheese, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 cups granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon butter flavoring
  • 1/2 cup butterscotch sauce
  • 1/2 cup butterscotch chips
  • 8 oz. tub of cool whip
  • 1/4 cup cream soda

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of an 8-inch springform pan.
  3. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in the sour cream and continue beating until well combined.
  4. Gradually add the sugar while beating until fully incorporated.
  5. Beat in the eggs one at a time, ensuring each egg is fully mixed into the cream cheese mixture.
  6. Stir in the vanilla extract and butter flavoring until smooth and creamy.
  7. Add butterscotch sauce, cream soda, and butterscotch chips; stir until well blended.
  8. Pour the cream cheese mixture over the graham cracker crust in the springform pan. Smooth out the top with a spatula to ensure it’s even.
  9. Place the cheesecake in the preheated oven with a pan of water placed on the rack below. Bake for about 60 minutes or until edges are set and center is slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
  11. Remove from oven and refrigerate for at least 4 hours—preferably overnight—to allow it to set completely.
  12. When ready to serve, top with cool whip. You can pipe swirls around the edge, fill in with cool whip in the center, then drizzle with butterscotch sauce for that extra touch!

Nutrition

Find it online: https://cookingwithallison.com/butterbeer-cheesecake/