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A creamy cheesecake on a plate, drizzled with salted butterscotch sauce and topped with whipped cream. A fork is beside the plate, ready to dig in.

Creamy Butterbeer Cheesecake Recipe

This Creamy Butterbeer Cheesecake captures the magic of Butterbeer with a rich, velvety filling infused with butterscotch and a hint of cream soda. Topped with whipped cream and a sweet drizzle of caramel, it’s the perfect dessert for fans of the beloved drink.
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Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • Large mixing bowl
  • Electric mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Roasting pan (for water bath)
  • Large pot for boiling water

Ingredients
  

Butterscotch Sauce

  • 1/8 tsp cream of tartar
  • 1/2 tsp water
  • 1/2 cup salted butter 113 grams
  • 1 cup dark brown sugar packed 220 grams
  • 1 cup heavy cream 236 mL
  • 1 and 1/2 tsp vanilla extract
  • pinch of flaky sea salt

For the Crust:

  • 3 cups graham cracker crumbs 276 grams
  • 1/2 cup salted butter melted 113 grams

For the Cream Soda Syrup:

  • two 16 ounce bottles of cream soda
  • For the Cheesecake Batter
  • 32 ounces full fat cream cheese softened at room temperature 906 grams
  • 1 and 1/2 cups light brown sugar packed 330 grams
  • 4 large eggs at room temperature
  • 3/4 cup full fat sour cream at room temperature 180 grams
  • 2 tsp vanilla extract
  • 1/2 cup butterscotch sauce
  • 1/2 cup cream soda reduction from above
  • 1 tbsp butter extract
  • 1/8 tsp salt

For the Whipped Cream

  • 2 tsp cold water optional for piping the cream
  • 1/2 tspq plain powdered gelatin optional for piping the cream
  • 1/2 cup heavy whipping cream 118 mL
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • For Decorating:
  • For Decorating:
  • remaining butterscotch sauce

Instructions
 

  • Make the Salted Butterscotch Sauce: Melt butter in a saucepan, then add brown sugar, cream of tartar mixture, and heavy cream. Boil for 5 minutes without stirring, then remove from heat and stir in vanilla and sea salt. Cool in a jar.
    A saucepan on the stovetop with melted butter, brown sugar, and heavy cream bubbling together to create salted butterscotch sauce. A wooden spoon rests on the side, and a jar is ready for storage

Reduce the Cream Soda

  • Reduce the Cream Soda: Boil cream soda in a saucepan until reduced to 1/2 cup, about 25-32 minutes. Set aside to cool.
  • Make the Crust: Preheat oven to 350°F. Mix crust ingredients, press into a 9-inch springform pan, and bake for 10 minutes. Set aside.
    A 9-inch springform pan with a pressed crust made from crushed graham crackers and butter, ready to be baked. The pan sits on a parchment-lined baking sheet.

Make the Crust

  • Prepare Water Bath: Fill a large pot with water and bring it to a boil. Prepare a roasting pan for the water bath.
    A large roasting pan with boiling water on the oven rack, prepared for a cheesecake water bath. Steam rises as the water heats.

Prepare Water Bath

  • Bake the Cheesecake: Bake for 1 hour 45 minutes to 2 hours. It should wobble slightly in the center and have a temperature of 170-176°F.

Bake the Cheesecake

  • Cool in the Oven: Turn off the oven and let the cheesecake cool for 1 hour with the door cracked.
    A cheesecake resting in the oven with the door slightly ajar, cooling slowly to prevent cracks. The golden top looks smooth and even.
  • Cool at Room Temperature: Remove from oven, cool completely at room temperature, cover, and refrigerate for at least 6 hours or overnight.
    A cheesecake on a wire rack at room temperature, cooling completely before being covered and refrigerated.

Cool in the Oven

  • Make the Whipped Cream: Dissolve powdered gelatin in water, then mix with whipped cream ingredients and beat until thick.

make a whipped cream

  • Pipe Whipped Cream: Pipe whipped cream onto the chilled cheesecake.
    A mixing bowl with whipped cream being beaten to soft peaks, with a small bowl of dissolved gelatin nearby for stability.
  • Serve & Store: Serve with extra butterscotch sauce and whipped cream. Store leftovers in an airtight container in the fridge for 3-4 days.
    A creamy cheesecake on a plate, drizzled with salted butterscotch sauce and topped with whipped cream. A fork is beside the plate, ready to dig in.