Butterscotch Graham Cracker Cheesecake Bars
These butterscotch cheesecake bars are rich, chewy, and absolutely irresistible. The buttery graham cracker and butterscotch mixture creates both the crust and topping, making this recipe extra simple. A creamy, slightly tangy cheesecake layer balances the sweetness perfectly in every bite.
Servings: 16
Calories: 306kcal
Ingredients
- 11 oz butterscotch chips
- 1/2 cup unsalted butter
- 2 cups graham cracker crumbs
- 8 oz cream cheese softened
- 1 large egg
- 14 oz sweetened condensed milk 1 can
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Line a 9x9-inch baking dish with foil and spray with cooking spray.
- In a saucepan, combine butterscotch chips and butter. Heat on medium-low, whisking constantly until melted and smooth.
- Stir in graham cracker crumbs until fully combined.
- Set aside about 1 heaping cup of this mixture for the topping.
- Press the remaining mixture firmly into the bottom of the prepared pan to form the crust.
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add egg, sweetened condensed milk, vanilla, and salt. Beat until well combined and creamy.
- Pour the cheesecake mixture over the crust and spread evenly.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake for 30–35 minutes, until the center is set but still slightly jiggly.
- Let cool at room temperature for about 1 hour, then refrigerate until fully chilled before slicing.
Notes
- Melting butterscotch chips takes patience, keep the heat low and whisk constantly to avoid burning.
- Chill the bars completely before cutting for clean slices and best texture.
Nutrition
Calories: 306kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 299mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg