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Hufflepuff Butterbeer Cheesecake

Irresistible Hufflepuff Butterbeer Cheesecake to Enchant You

This Hufflepuff Butterbeer Cheesecake combines nostalgic butterscotch flavors with cream soda for a magical dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Fantasy
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs For gluten-free version, use gluten-free crumbs.
  • 1/4 cup granulated sugar Adds sweetness to the crust.
  • 1/2 cup unsalted butter Melted; margarine works as a non-dairy substitute.
Filling
  • 16 ounces cream cheese Softened, essential for creamy texture.
  • 1 cup granulated sugar For filling sweetness.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup cream soda Gives the cheesecake its butterbeer flavor.
  • 3 large eggs Incorporate one at a time.
Honey Caramel Drizzle
  • 1/2 cup heavy cream Dairy-free option: coconut cream.
  • 1 cup brown sugar For depth of flavor.
  • 1/4 cup honey Can substitute with maple syrup.
Decoration
  • 1 tablespoon edible gold glitter/sprinkles Adds whimsical touch.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • saucepan

Method
 

Baking Steps
  1. Preheat the oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into a 9-inch springform pan to form crust.
  3. Bake the crust for 10 minutes, then cool completely.
  4. In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and cream soda, mixing well.
  5. Incorporate eggs one at a time, mixing gently after each addition.
  6. Pour the cheesecake batter over the cooled crust and bake for 50-60 minutes until edges are set but center jiggles slightly.
  7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
  8. Prepare the honey caramel by melting butter, brown sugar, heavy cream, and honey in a saucepan over medium heat; simmer for 3-5 minutes.
  9. Drizzle the honey caramel over the cooled cheesecake and sprinkle with crushed graham crackers and edible glitter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is softened for a smooth batter. Cool cheesecake gradually to prevent cracks. Drizzle caramel when warm for best presentation.

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