Ingredients
Scale
- For the chocolate crust:
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup unsalted butter, melted
- For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- ½ cup butterscotch topping
- 2 tablespoons butterbeer flavoring (or vanilla)
- For decoration:
- Whipped cream
- Butterscotch drizzle
- Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C). Mix chocolate cookie crumbs and melted butter in a bowl until it resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat softened cream cheese and sour cream until smooth. Gradually add powdered sugar. Whip heavy cream separately until stiff peaks form and fold into the cheese mixture. Add vanilla and butterbeer flavoring, mixing well.
- Pour the cheesecake filling over the cooled chocolate crust. Bake for 50-60 minutes until the center is slightly jiggly. Let cool in the oven with the door ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, remove from the springform pan and top with whipped cream, butterscotch drizzle, and chocolate shavings. Slice and serve.
Notes
- This cheesecake can be stored in the refrigerator for up to 5 days, covered to maintain freshness.
- Leftovers can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Serve with cups of butterbeer for a complete themed experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg