These Butterscotch Graham Cracker Cheesecake Bars combine a luscious butterscotch and graham cracker crust with a creamy cheesecake filling, topped with a crunchy butterscotch crumb for a decadent and easy dessert perfect for any occasion.
Total Time:1 hour 55 minutes
Yield:16 servings
Ingredients
Crust and Topping
11 ounces butterscotch chips
½ cup unsalted butter
2 cups graham cracker crumbs
Cheesecake Filling
8 ounces cream cheese, very well softened to room temperature
1 large egg
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
½ teaspoon salt
Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9x9-inch baking pan with aluminum foil for easier cleanup and spray it with cooking spray; set aside.
Melt Butterscotch Mixture: In a medium saucepan over medium to medium-low heat, add butterscotch chips and unsalted butter. Whisk continuously for about 5 minutes or until the mixture is melted, smooth, and emulsified, even though it may look unappealing during the melting process.
Make Crust and Reserve Topping: Stir graham cracker crumbs into the melted butterscotch mixture. Remove one heaping cup of this mixture and set aside in a small bowl for topping. Press the remaining butterscotch crumb mixture firmly and evenly into the prepared pan to form a smooth crust; set aside.
Prepare Cheesecake Filling: In a stand mixer bowl or large bowl using a handheld mixer, beat the softened cream cheese on high speed until smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Add Remaining Filling Ingredients: Add the egg, sweetened condensed milk, vanilla extract, and salt to the cream cheese and beat until incorporated. It is normal if small blobs of cream cheese remain at first; keep beating for an additional minute or two until mostly smooth.
Assemble and Bake: Pour the cheesecake mixture evenly over the crust in the pan. Sprinkle the reserved butterscotch crumb mixture evenly over the top. Bake the bars for 32 to 35 minutes or until the top is set but still slightly jiggly and springy to the touch. Begin checking at 30 minutes as oven times vary.
Cool and Chill: Allow the bars to cool in the pan at room temperature for about 1 hour. Then cover and refrigerate until well chilled before serving.
Notes
Whisk the butterscotch and butter mixture continuously to prevent burning and to ensure a smooth texture.
Softening the cream cheese to room temperature is essential for a smooth and fluffy filling.
Press the crust mixture firmly into the pan to prevent crumbling when cutting bars.
Small lumps in the cheesecake filling initially are normal; continued mixing will smooth them out.
Checking the bake at 30 minutes prevents overbaking; the center should be slightly jiggly but not liquid.
Chilling the bars thoroughly ensures clean slices and enhances flavor.
