Butterscotch Graham Cracker Cheesecake Bars: A Perfect Blend of Sweetness and Tang
When it comes to desserts that satisfy every craving, Butterscotch Graham Cracker Cheesecake Bars stand out as a winning combination. Imagine a chewy graham cracker crust infused with rich butterscotch, topped with a creamy, tangy cheesecake layer, and finished with a sprinkling of buttery crumbs. Every bite delivers a perfect balance of flavors and textures, from the sweet caramel undertones to the luscious creaminess of the cheesecake. These bars are a delightful treat for any occasion, whether you’re hosting a family gathering, preparing a holiday dessert, or indulging in some well-deserved self-care.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust and Topping
- 11 ounces butterscotch chips
- ½ cup unsalted butter
- 2 cups graham cracker crumbs
For the Cheesecake Filling
- 8 ounces cream cheese, softened to room temperature
- 1 large egg
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
1. Prepare the Crust and Topping
Start by preheating your oven to 350°F. Line a 9×9-inch baking pan with aluminum foil for easy cleanup and spray it with cooking spray.
In a medium saucepan, combine the butterscotch chips and butter over medium to medium-low heat. Stir the mixture constantly, allowing the chips to melt slowly. Be patient—this process can take about five minutes. During this time, the mixture may appear separated or unappealing, but persistence is key. Keep whisking until it becomes smooth and emulsified.
Once the butterscotch mixture is ready, stir in the graham cracker crumbs until they’re fully incorporated. Reserve about a heaping cup of this crumb mixture in a small bowl for the topping. Press the remaining mixture firmly into the prepared baking pan to create an even crust, and set it aside.
2. Make the Cheesecake Filling
In a stand mixer or a large mixing bowl with a handheld electric mixer, beat the softened cream cheese on high speed until it’s smooth and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl to ensure all the cream cheese is evenly mixed.
Add the egg, sweetened condensed milk, vanilla extract, and salt to the bowl. Continue beating until everything is fully incorporated. If you notice small blobs of cream cheese, don’t worry—they will diminish as you mix further. Pour the cheesecake filling evenly over the prepared crust, spreading it gently to cover the entire surface.
3. Assemble and Bake
Sprinkle the reserved butterscotch crumb mixture evenly over the cheesecake layer. Place the pan in the preheated oven and bake for 32-35 minutes, or until the top is set. The center may still jiggle slightly when you tap the pan, but it should feel springy to the touch.
4. Cool and Chill
Allow the bars to cool in the pan at room temperature for about one hour. Once cooled, cover the pan with aluminum foil or plastic wrap and refrigerate for at least two hours. Chilling is essential for setting the cheesecake layer and enhancing the overall flavor.
Notes
- Softened Cream Cheese: Room temperature cream cheese blends more easily, ensuring a smooth filling. If you’re short on time, soften the cream cheese by microwaving it in 10-second intervals.
- Melting Butterscotch Chips: Low and slow is the key. Use medium-low heat and stir constantly to prevent the chips from scorching.
- Pressing the Crust: Use the back of a measuring cup or your fingers to press the crust firmly into the pan. A compact crust is essential for maintaining structure.
- Checking Doneness: The cheesecake layer should be set but still slightly jiggly in the center when it comes out of the oven. It will firm up as it cools.