Butterscotch Cheesecake Bars (Print Version)
# Ingredients:
→ Topping and Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter
03 -
11 ounces butterscotch chips
→ Cheesecake Filling
04 -
14 ounces sweetened condensed milk
05 -
1 large egg
06 -
8 ounces cream cheese, softened to room temperature
07 -
½ teaspoon salt
08 -
2 teaspoons vanilla extract
# Instructions:
01 -
Turn your oven to 350°F, line a square baking dish (9x9 inches) with foil to make cleanup simple, and coat it with nonstick spray. Put it aside for now.
02 -
Place the butter and butterscotch chips in a medium-sized pot. Heat gently on medium-low, stirring continually, for around 5 minutes. Even if the mix looks weird at first, keep whisking until it’s smooth.
03 -
After the butterscotch and butter melt together, toss in the graham cracker crumbs. Stir till blended well. Scoop out about 1 big cup to use later as a crumb topping.
04 -
Take the remaining butterscotch mixture and press it into the prepped pan to create an even crust layer. Leave it to sit for a bit.
05 -
In a big mixing bowl, beat the cream cheese for 2-3 minutes on high till it becomes fluffy and smooth. If needed, scrape the sides of the bowl in between.
06 -
Get everything else ready—add the egg, vanilla extract, sweetened condensed milk, and salt to the cream cheese. Beat until everything combines, and mix a little longer if there are still some small lumps.
07 -
Spread the cheesecake layer over the crust evenly. Sprinkle the saved butterscotch crumb mix across the surface.
08 -
Pop the dish into the oven and let it bake for 32-35 minutes. You’re looking for the top to firm up, while the middle wiggles just a touch but feels springy. Start checking around 25 minutes since ovens vary.
09 -
Let them cool in the pan for about an hour, covered, and then refrigerate until they’re properly chilled. Slice and enjoy after they’ve had time to set.
# Notes:
01 -
Keep the bars sealed in an airtight container in the fridge; they should last about 7 days.