Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup butterbeer syrup (or 2 tbsp butter + 2 tbsp brown sugar + ½ cup buttermilk, boiled & cooled)
- 2 large eggs
- ¼ tsp ground cinnamon
- ¼ tsp nutmeg
- Optional: caramel sauce for drizzling
- Optional: whipped cream & cinnamon for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into bottom and 1 inch up sides. Bake 10 min. Cool.
- In a large bowl, beat cream cheese and ¾ cup sugar until smooth. Add vanilla, sour cream, butterbeer syrup, cinnamon, and nutmeg; mix well.
- Add eggs one at a time, mixing just until combined—do not overmix.
- Pour filling over crust. Place pan on a baking sheet and bake 50–60 min, until center is slightly jiggly.
- Turn off oven, crack door open, and let cool 1 hour. Chill at least 4 hours or overnight.
- Before serving, drizzle with caramel and dust with cinnamon. Top with whipped cream if desired.
Notes
- For deeper butterbeer flavor, use 2 tbsp real butter + 3 tbsp dark brown sugar + ½ cup buttermilk, boiled 2 min and cooled.
- Avoid overbeating after adding eggs to prevent cracks.
- Can be made gluten-free with GF graham crumbs; dairy-free with vegan cream cheese and plant-based butter.
- Prep Time: 25 min
- Cook Time: 60 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 390 Kcal
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
