Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup Butterbeer (butterscotch sauce + cream soda)
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add in the flour and baking soda, then fold in the chocolate chips until well combined.
- Spread the cookie dough evenly in the bottom of a greased 9-inch springform pan. Press it down firmly to create an even base. Bake for about 15-20 minutes or until golden brown. Allow cooling completely.
- In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Gradually mix in the heavy cream and Butterbeer until light and fluffy. Pour this filling over the cooled cookie base and smooth the top. Refrigerate for at least 4 hours or until set.
Notes
- The cheesecake can be stored in the fridge for up to a week.
- For longer storage, freeze individual slices wrapped in plastic wrap.
- Serve chilled, topped with whipped cream and accompanied by a glass of Butterbeer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg