Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ¾ cup brown sugar
- ½ cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup butterscotch sauce
- 2 tsp blue food coloring
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the cream cheese and brown sugar. Beat until smooth and creamy.
- In a separate bowl, mix the graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into a 9-inch springform pan.
- Fold in the whipped cream, eggs, and butterscotch sauce into the cheesecake mixture. Add blue food coloring and mix until combined.
- Pour the cheesecake filling into the prepared graham cracker crust.
- Bake for 45-50 minutes until the edges are set and the center is slightly jiggly.
- Let cool, then refrigerate for at least 4 hours or overnight to maximize texture.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to one week.
- For serving, add whipped cream and a sprinkle of edible glitter for extra flair.
- This cheesecake can be made ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg