Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tsp vanilla extract
- 1 cup butterscotch sauce
- 1 cup blue velvet cake mix
- 3 eggs
- ¼ cup sour cream
- Blue food coloring (optional)
- Whipped cream and blue sprinkles for decoration
Instructions
- Mix the graham cracker crumbs and melted butter until well combined. Press into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and sugar until smooth, then add heavy cream, vanilla extract, butterscotch sauce, and sour cream. Mix thoroughly.
- Pour the cheesecake mixture over the prepared crust and bake at 325°F (165°C) for 70-80 minutes or until the center is set but still slightly jiggly.
- Cool the cheesecake in the oven with the door slightly ajar to prevent cracking. Refrigerate for at least 4 hours or overnight.
- Decorate the top with whipped cream, blue sprinkles, and any additional decorations before serving.
Notes
- Store leftovers in the refrigerator in an airtight container for up to five days.
- For longer storage, wrap and freeze for up to three months.
- This cheesecake pairs well with a warm cup of butterbeer or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg