Butterscotch Graham Cracker Cheesecake Bars
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Chill Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
16
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Calories
341 kcal
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Course
Baked Goods
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Cuisine
International
Butterscotch Graham Cracker Cheesecake Bars
Description
These bars begin by melting butterscotch chips and butter together until smooth, then stirring in graham cracker crumbs to create a sticky crumb mixture. A portion of this is reserved for the topping, while the rest forms the compacted crust in a lined pan. The creamy filling, made from well-softened cream cheese, egg, sweetened condensed milk, vanilla extract, and salt, is whipped until fluffy and poured over the crust before baking.
The resulting bars have a buttery crust with the rich sweetness of butterscotch combined with the tangy, smooth cheesecake layer. The texture is soft but firmly holds together, making them easy to slice. They can be refrigerated to firm up further and enjoyed as a dessert or snack.
Storage in an airtight container in the refrigerator keeps them fresh for up to one week. The recipe adapts well from a classic recipe source and involves careful melting and whisking steps to achieve the right consistency.
Ingredients
- 11- ounces butterscotch chips
- ½ cup butter unsalted
- 2 cups graham cracker crumbs
- 8 ounces cream cheese very well softened to room temp
- 1 egg large
- sweetened condensed milk one 14-ounce can
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350F, line a 9x9-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a medium saucepan, add the butterscotch chips, butter, and heat over medium to medium-low heat to melt, whisking nearly the entire time it will take the chips to melt, at least 5 minutes. Tips - Read my blog post for more discussion, but it will take some time for the chips to melt and the mixture to come together and it will look pretty unappealing during the process; keep whisking.
- After mixture is melted, smooth, and emulsified, add the graham cracker crumbs and stir to combine. Remove 1 heaping cup of the butterscotch crumb mixture and set aside in a small bowl.
- Transfer the remaining butterscotch crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
- To the bowl a stand mixer, or large mixing bowl and using a handheld electric mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl.
- Add the egg, sweetened condensed milk, vanilla, salt, and beat to incorporate. Note - It's normal that you may see a few small 'blobs' of cream cheese 'floating' and seem difficult to break down and incorporate into the mixture. Keep beating for another minute or two and they will diminish.
- Evenly pour the mixture over the crust.
- Evenly sprinkle the reserved butterscotch mixture over the top and bake for about 32 to 35 minutes, or until the top is set. When done, it will still be a little jiggly, but it will be springy to the touch. Start checking at 25 to 30 minutes because all ovens vary; conversely if it takes longer for yours to bake and set up, don't fret.
- Allow the bars to cool in pan for about 1 hour at room temp before covering and refrigerating until well chilled before serving.
Notes
- Store bars airtight in the refrigerator for up to one week.
- Whisk butterscotch chips and butter slowly over medium to medium-low heat for a smooth mixture.
- Use very well softened cream cheese for a fluffy filling.
- Line pan with foil and spray for easier bar removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 200mg | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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