Harry Potter Inspired!!
Dive into the magical world of Harry Potter with this enchanting Butterbeer Baked Cheesecake! Infused with the classic flavors of creamy butterscotch and rich vanilla, this cheesecake is a true wizarding delight. The smooth, velvety texture of the cheesecake perfectly complements the buttery graham cracker crust, making every bite a spellbinding experience.
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Topped with a luscious layer of cool whip and butterscotch sauce, it’s the ultimate dessert for Potterheads and dessert lovers alike. Perfect for themed parties, special occasions, or just a cozy night in with a Harry Potter marathon.
Butterbeer Cheesecake is the perfect fusion of magical flavors and creamy decadence. It’s a dessert that brings a touch of the wizarding world into your kitchen, delighting both Harry Potter fans and the cheesecake connoisseur. The rich butterscotch and smooth vanilla notes create an indulgent experience that’s hard to resist. Whether you’re celebrating a special occasion, hosting a themed party, or simply treating yourself to a spellbinding treat, this cheesecake is sure to impress. Gather your ingredients, channel your inner pastry wizard, and enjoy a slice of pure enchantment.
Try some of our other Cheesecake Recipes:
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There is something about creamy, delicious cheesecake that you just can’t resist.
We are going to make it even more irresistible! This Apple Cinnamon Cheesecake is a great fall dessert!
For more Cheesecake Recipes, try my Homemade Cheesecakes Cookbook!
Butterbeer Cheesecake Ingredients:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz.) packages of 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
8oz. tub of cool whip
Butterbeer Cheesecake Instructions:
Crust:
Preheat your oven to 325°F (160°C).
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 9-inch springform pan. I also line with circle parchment paper and spray bakers joy.
Filling:
In a large mixing bowl, beat the cream cheese until smooth using a stand mixer or a hand mixer.
2. Add in the sour cream and continue beating until well combined.
3. Gradually add the sugar while beating, ensuring it’s fully incorporated.
4. Beat in the eggs, one at a time, making sure each egg is fully mixed in before adding more ingredients.
5. Stir in the vanilla extract and butter flavoring, and stir until the mixture is smooth and creamy.
6. Add butterscotch sauce and butterscotch chips, and stir until well blended.
Assembly:
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.
Baking:
Place the cheesecake in the preheated oven. Use aluminum foil or silicone pan covers to wrap your pan. Set the prepared pan in a roasting pan with about an inch of water in it and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
When you are ready to serve, top with Cool Whip. You can pipe swirls around the edge and fill the center with a heaping mound of Cool Whip and top with butterscotch sauce.
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