Ingredients
Scale
- 200g oreo-style chocolate cookies, crushed
- 100g unsalted butter, melted
- 900g cream cheese, softened
- 300g granulated sugar
- 3 tsp vanilla extract
- 3 large eggs
- 1/2 cup butterbeer (room temp)
- 1/3 cup butterscotch sauce, divided
- 1/4 cup caramel sauce
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- Edible silver dust (food-grade)
- 2 tbsp brown sugar (for silver sugar dust)
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
- Mix crushed cookies with melted butter; press into pan bottom. Bake 10 min. Cool.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), flour, and salt. Fold in 1/4 cup butterbeer.
- Spoon half batter into pan. Swirl in caramel, then remaining batter. Drizzle remaining butterbeer and butterscotch in a spiral pattern.
- Bake 60–65 min until center is slightly jiggly. Turn off oven, crack door, and let rest 1 hour.
- Chill 6+ hours (preferably overnight).
- Mix brown sugar with silver dust. Lightly dust top. Drizzle remaining butterscotch before serving.
Notes
- For best texture, ensure all ingredients are at room temp before mixing.
- Use full-strength butterbeer—homemade or bottled (e.g., The Wizards Barrel).
- To make silver sugar: rub 1 tbsp fine sugar between palms with edible silver dust until evenly coated.
- Dust before serving only—moisture can dull shimmer.
- Top with whipped cream or vanilla ice cream if desired.
- Prep Time: 30 min
- Cook Time: 65 min
- Method: Baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 395 Kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
