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Butterbeer Cheesecake

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A magical blend of butterscotch and cream, this butterbeer cheesecake is smooth, rich, and inspired by your favorite wizarding world drink.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup brown sugar

½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup light brown sugar

1 teaspoon vanilla extract

½ teaspoon butter extract

½ teaspoon rum extract (optional, for traditional butterbeer flavor)

3 large eggs

½ cup sour cream

¼ cup heavy cream

½ cup butterscotch chips, melted and cooled slightly

For the topping (optional):

½ cup whipped cream

Butterscotch sauce, for drizzling

Extra butterscotch chips or toffee bits for garnish

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil for a water bath.

Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.

Prepare the filling: Beat cream cheese and brown sugar until smooth. Add vanilla, butter extract, and rum extract (if using). Mix in eggs one at a time. Stir in sour cream and heavy cream, then fold in melted butterscotch chips.

Pour into crust and smooth the top. Bake in a water bath for 55–65 minutes, or until the edges are set and the center jiggles slightly.

Cool gradually: Let cheesecake sit in the oven (turned off, door ajar) for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.

Top and serve: Before serving, top with whipped cream, a drizzle of butterscotch sauce, and extra chips or toffee bits if desired.

 

Notes

For a stronger butterbeer flavor, increase the butter extract slightly and add a few drops of cream soda extract.

Make ahead a day in advance for best texture and flavor.

Store leftovers covered in the refrigerator for up to 5 days.

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