Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup butterbeer (can substitute cream soda with butterscotch syrup)
- 1 tsp vanilla extract
- For topping:
- ½ cup caramel sauce
- Whipped cream (optional)
Instructions
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×9 inch baking dish to form a crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in butterbeer and vanilla extract until combined.
- Pour the cheesecake mixture over the prepared crust. Bake at 325°F (160°C) for 25-30 minutes or until set. Cool and refrigerate for at least 2 hours.
- Cut into bars and drizzle with caramel sauce before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Can freeze for up to 2 months; thaw in the refrigerator before serving.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg