Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup butterscotch sauce (for butterbeer flavor)
- 3 large eggs
- 1 tsp vanilla extract
- Whipped cream, for garnish
- Exploding bonbons, for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter, then press into a 9-inch springform pan and bake at 350°F (175°C) for 10 minutes.
- In a bowl, beat cream cheese and sugar until smooth; add heavy cream, butterscotch sauce, eggs, and vanilla, mixing until rich and velvety.
- Pour the cheesecake filling over the cooled crust and bake at 350°F (175°C) for 45-50 minutes, until edges are set with a jiggly center.
- Cool to room temperature, then refrigerate for at least 4 hours. Before serving, top with whipped cream and exploding bonbons.
Notes
- Can be stored in the refrigerator for up to 5 days in an airtight container.
- For longer storage, freeze individual slices wrapped in plastic, lasting up to 2 months.
- Serve with butterbeer or vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fantasy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg