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Hufflepuff Butterbeer Cheesecake with Honey Caramel Drizzle

Hufflepuff Butterbeer Cheesecake with Honey Caramel Drizzle Delight

A magical Hufflepuff Butterbeer Cheesecake, infused with butterscotch and cream soda, topped with a honey caramel drizzle.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs Can substitute with digestive biscuits or gluten-free options.
  • 1/4 cup Granulated Sugar Brown sugar can deepen flavor.
  • 1/2 cup Unsalted Butter (melted) Use salted butter if needed, omit additional salt.
Filling
  • 16 oz Cream Cheese (softened) Neufchâtel cheese works for a lighter version.
  • 1 cup Sour Cream Greek yogurt serves as a healthier alternative.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for best results.
  • 1 cup Cream Soda Root beer can be used for a different twist.
  • 3 Eggs Ensure they’re at room temperature.
Honey Caramel Drizzle
  • 1/2 cup Unsalted Butter
  • 1 cup Brown Sugar Infuses caramel with flavor.
  • 1/2 cup Heavy Cream Use half-and-half for a lighter version.
  • 1/4 cup Honey Could substitute with maple syrup or agave nectar.
  • 1 pinch Salt Adjust to taste.
Optional Decorations
  • 1/2 cup Crushed Graham Crackers For textural appeal.
  • Edible Glitter or Sprinkles Fun for decoration!

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Medium saucepan

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9-inch springform pan. Bake for 8-10 minutes; cool.
  2. In a large bowl, beat softened cream cheese and sugar for 2-3 minutes until smooth. Add sour cream, vanilla extract, and cream soda. Mix well. Incorporate eggs one at a time.
  3. Pour filling over cooled crust. Smooth the top and bake for 50-60 minutes until edges set and center is jiggly. Cool in the oven with door ajar for 1 hour.
  4. Refrigerate for at least 4 hours to set completely, preferably overnight.
  5. In a saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Add heavy cream, honey, and salt, then boil gently for 5-7 minutes until thickened. Cool to room temperature.
  6. Remove cheesecake from pan and drizzle with honey caramel. Sprinkle with crushed graham crackers and optional decorations. Chill for an additional 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth batter. Allow cheesecake to cool in the oven with door ajar to prevent cracks. Chill for at least 4 hours before serving for best flavor.

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