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4.4 from 474 votes

Butterscotch Graham Cracker Cheesecake Bars

A super chewy crust made with butterscotch chips and graham cracker crumbs that also doubles as the topping!! The silky smooth tangy cheesecake layer is the PERFECT contrast! A simple recipe that FAR EXCEEDED expectations!!

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 16
Calories: 341 kcal
Course: Baked Goods
Cuisine: International

Ingredients

  • 11- ounces butterscotch chips
  • ½ cup unsalted butter
  • 2 cups Graham cracker crumbs
  • 8 ounces cream cheese very well softened to room temp
  • 1 large egg
  • one 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat oven to 350F, line a 9x9-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Transfer the remaining butterscotch crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
  5. 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.
  6. 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.
  7. Evenly pour the mixture over the crust.
  8. 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.
  9. Allow the bars to cool in pan for about 1 hour at room temp before covering and refrigerating until well chilled before serving.

Notes

  • Storage: Bars will keep airtight in the fridge for at least 1 week.
  • Adapted from Allrecipes.

Nutrition Information

Serving 1 Calories 341kcal (17%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Cholesterol 53mg (18%) Sodium 200mg (8%) Sugar 33g (66%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 341

% 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.