Ingredients
Scale
- For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp butterbeer flavor extract (or butterscotch flavor)
- For the blackberry glaze:
- 1 cup fresh blackberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until it resembles wet sand. Press into a 9-inch springform pan. Bake at 350°F for 10 minutes and cool.
- Make the creamy cheesecake filling: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well, then stir in sour cream, heavy cream, vanilla, and butterbeer flavor extract. Mix until smooth.
- Bake the cheesecake: Pour the cheesecake filling over the crust and bake at 325°F for 55-60 minutes. Turn off the oven and let it cool in the oven to prevent cracking.
- Prepare the blackberry glaze: In a small saucepan, cook blackberries, sugar, lemon juice, cornstarch, and water over medium heat until thickened. Cool before drizzling over the cheesecake. Chill for at least 4 hours or overnight.
Notes
- Store leftovers tightly covered in the refrigerator for up to five days.
- You can freeze the cheesecake (without glaze) for up to two months. Thaw overnight in the refrigerator before serving.
- Garnish with fresh blackberries or chocolate shavings before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg