Ingredients
Scale
- For the crust:
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- ½ cup Butterbeer (for flavor)
- 1 teaspoon vanilla extract
- Blue food coloring (for the indigo velvet effect)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix and press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, Butterbeer, and vanilla, mixing until creamy. Add blue food coloring for the indigo velvet effect.
- Pour half the cheesecake filling into the crust. Add swirls of the indigo mixture and marble with a knife.
- Bake at 325°F (160°C) for 50-60 minutes until the center is just set. Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Store the cheesecake covered in the refrigerator for up to 1 week.
- For long-term storage, freeze wrapped slices for up to 2 months.
- Thaw in the refrigerator before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg