Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp unsalted butter, melted & cooled
- 2 tbsp butterscotch sauce
- 1 tsp butter extract (or 1 tbsp real butterscotch chips, melted)
- ¼ tsp ground cinnamon
- Pinch of salt
- 2 large eggs
- ¼ cup butterscotch sauce, for swirl
- Whipped cream & extra butterscotch for topping
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into bottom and 1 inch up sides of a 9-inch springform pan. Bake 10 minutes. Cool.
- In large bowl, beat cream cheese and ¾ cup sugar until smooth. Add vanilla, sour cream, melted butter, butterscotch sauce, butter extract, cinnamon, and salt; beat until combined.
- Add eggs, one at a time, beating just until blended after each.
- Pour batter into crust. Drizzle with ¼ cup butterscotch sauce; swirl gently with toothpick.
- Bake 50–55 minutes or until center is almost set. Turn off oven; crack door open and let cool 1 hour.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream and extra butterscotch sauce before serving.
Notes
- For deeper butterbeer flavor, add 2 tbsp dark rum-flavored syrup (optional, non-alcoholic sub: extra butterscotch + 1 tsp molasses).
- Cool completely before removing springform ring to prevent cracking.
- Store covered in fridge up to 5 days.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
