Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- ¼ cup vanilla extract
- 1 cup butterbeer (or butterscotch soda)
- For the Blue Velvet Swirl:
- 1 cup blue velvet cake batter
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well. Incorporate heavy cream, vanilla extract, and butterbeer until fully blended, then pour into the prepared crust.
- Gently swirl the prepared blue velvet cake batter into the cheesecake filling using a knife or toothpick for a beautiful pattern.
- Preheat the oven to 325°F (160°C) and bake for 50-60 minutes, or until edges are set and the center jiggles slightly. Allow to cool completely before refrigerating for at least 4 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze slices wrapped in plastic wrap and thaw in the refrigerator overnight before serving.
- Serve chilled, garnished with whipped cream and edible glitter for added magic.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 32g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg