Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned butterbeer concentrate
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup semi-sweet chocolate chips, melted
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add butterbeer concentrate, sour cream, and sugar; mix well.
- Beat in eggs one at a time. Fold in melted chocolate until well combined.
- Pour filling over crust. Bake for 50-60 minutes until set. Cool completely before refrigerating for at least 4 hours.
- Optional: Garnish with whipped cream, caramel drizzle, and cinnamon before serving.
Notes
- For a stronger butterbeer flavor, increase concentrate to 1 1/4 cups.
- Chill cheesecake overnight for best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
