Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup heavy cream
- 1 cup butterscotch sauce
- Food coloring (blue)
- Edible glitter, for garnish
- Whipped cream, for serving
Instructions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter, mixing until coated. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract, then incorporate eggs one at a time. Finally, fold in heavy cream and butterscotch sauce.
- Mix ½ cup of the filling with blue food coloring for the swirl. Pour half of the plain cheesecake batter into the pan, dollop the blue mixture, and swirl. Repeat with remaining batter.
- Bake for 45-55 minutes until edges are set. Let cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
Notes
- Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Garnish with whipped cream and edible glitter for a magical presentation.
- For a chocolatey twist, consider using an Oreo crust instead of graham cracker crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg