Ingredients
Scale
- For the Cheesecake Layer:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup butterbeer (or butterscotch flavored drink)
- For the Vanilla-Caramel Layer:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For the Crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy. Then add the eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream and butterbeer.
- In a saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring until smooth. Gradually add the heavy cream while stirring continuously. Remove from heat and add vanilla extract.
- Mix the graham cracker crumbs with granulated sugar and melted butter until combined. Press firmly into the bottom of a springform pan.
- Pour half of the cheesecake mixture over the crust, followed by half of the vanilla-caramel mixture. Repeat layers. Bake at 325°F (160°C) for 55-60 minutes until the center is set. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
Notes
- Store cheesecake in the refrigerator for up to a week, tightly wrapped.
- For longer storage, freeze slices for up to three months and thaw in the fridge overnight.
- Garnish with extra vanilla-caramel sauce or whipped cream for added flair.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg