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Butterscotch Graham Cracker Cheesecake Bars

Butterscotch Graham Cracker Cheesecake Bars to Delight Your Tastebuds

Delightful Butterscotch Graham Cracker Cheesecake Bars that combine rich flavors in a simple recipe perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Butterscotch Chips Provides sweetness and a rich, buttery flavor; substitute with chocolate chips if desired.
  • 1/2 cup Unsalted Butter Adds richness and helps bind the crust; can be exchanged with margarine in a pinch.
  • 1 cup Graham Cracker Crumbs Forms the base of the crust; use gluten-free crackers for a gluten-free version.
For the Cheesecake Filling
  • 8 oz Cream Cheese Creates a rich, creamy cheesecake layer; ensure it’s at room temperature for smooth blending.
  • 1 Large Egg Binds the cheesecake filling; a flax or chia egg can be substituted for a vegan option.
  • 14 oz Sweetened Condensed Milk Adds sweetness and creaminess to the filling; evaporated milk is a less sweet alternative.
  • 1 tsp Vanilla Extract Enhances the overall flavor; opt for pure vanilla for the best results.
  • 1 pinch Salt Balances sweetness; can be omitted if preferred.

Equipment

  • 9x9-inch baking pan
  • Medium Saucepan
  • mixing bowl
  • Electric Mixer
  • spatula
  • whisk
  • Measuring Cup

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with foil, leaving overhang for easy removal. Spray with cooking spray.
  2. In a medium saucepan over medium heat, melt butterscotch chips and butter until smooth, about 5-7 minutes, stirring constantly.
  3. Remove from heat and mix in graham cracker crumbs, reserving 1 cup for topping.
  4. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
  5. In a mixing bowl, beat cream cheese until smooth, then add egg, sweetened condensed milk, vanilla, and salt until combined.
  6. Pour the cheesecake filling over the crust and spread evenly, then sprinkle the reserved crumb mixture on top.
  7. Bake in the preheated oven for 32-35 minutes until the center is slightly jiggly.
  8. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours to set.
  9. Lift the bars out of the pan using the foil overhang, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mg

Notes

Bars should be set but slightly jiggly in the center post-baking. Allow ample chilling time for clean cuts.

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