Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup butterbeer syrup or 1 teaspoon vanilla extract plus 1/4 teaspoon butterscotch flavor
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the pan and bake 8-10 minutes. Cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla, and butterbeer syrup.
- Pour into crust and bake 60-70 minutes until the center just jiggles. Turn off oven, crack door, and let cool gradually.
- Chill for at least 4 hours or overnight. Top with whipped cream and caramel if desired.
Notes
- Let cheesecake come to room temperature before slicing.
- Use room-temperature ingredients for a smoother filling.
- Chill thoroughly to achieve clean slices.
- Top with whipped cream and extra caramel for presentation.
- Prep Time: 20 mins
- Cook Time: 60-70 mins
- Method: Baking
- Cuisine: American, British-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 480 kcal
- Sugar: 34 g
- Sodium: 260 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
