Give these a try even if you don’t like cheesecake. Anyone who has tried them has enjoyed them.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- cooking spray
- 1 (11 ounce) package butterscotch chips
- ½ cup butter
- 2 cups graham cracker crumbs
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
- Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 202 mg |
| Sugars | 29 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!!! I did modify. To address the “thin” feedback in many reviews I made this in a 9×9 pan. I used two packs of cream cheese and a handful less butterscotch chips (bag was open, nibbled a few.) I also added a half cup toasted finely chopped pecans to the topping, which was closer to a cup plus after the crust. Cut these into 1.5” squares . Amazing and will make this a signature treat. Enjoy!
These were a hit at our house and so easy to make.
Crust is too sweet. Cheese cake was just ok and it easily slid off the crust, so not easy to cut into bars. Won’t make it again.
Yummy !!!
I came across this recipe as I was looking for cheesecake. I think they are too sweet, and I definitely wanted more cheesecake/less butterscotch. I probably won’t make it again, but I would absolutely double the cheesecake part if I did. Plus, I thought they were thin in the 9×13 pan. I have an 8×12 dish I think would give a better thickness.
Made recipes exactly as written. We thought the butterscotch crust was too thick and hard and the cream cheese layer too thin. Next time around will decrease the butterscotch chips, prob half bag and double cream cheese.
these are AWESONE! Everyone loved them! next time will make a double recipe. they were the 1st snack to run out
I made this for my parents and we all loved it. We actually enjoyed the thin cheesecake layer. If it was any thicker it might be too rich for us. Pretty simple recipe and was a smash hit!
I added some cinnamon toast crunch leftover cereal to even out my Graham crackers and made everything else exactly the way it was. Easy clean up and even better chilled!
We really liked these. The butterscotch graham cracker crust is brilliant…so tasty! Shared some with all of my family!
I didn’t make any changes, everybody loved them. Taste great. Thank you. Bubba.
These bars were delicious! I used a 9×13 pan as written and to me, they had the perfect amount of crust to filling. They are not too sweet. The butterscotch in the crust made it different and added that “extra something” to it. They were very easy to make. I took them to work where they were quickly eaten and enjoyed.
Easy and really good. These were very popular at my event last night. A terrific alternative to the typical cookie/brownie. Follow the directions and they will turn out great. Regarding reports of a crumbly/dry crust: I would suggest that you simply pour the graham cracker crumbs into the measuring cup and ‘ever-so-lightly’ press it down a bit, but NOT pack it in firmly. If you pack it in, then you will mess up the ratio of dry ingredients to wet ingredients, resulting in a crumbly/dry crust. That being said, definitely press the finished crust very firmly into the baking pan before adding the creamy filling. Cut them when they are ALMOST ENTIRELY cooled, as this also will alleviate concerns about crumbling the crust.
I have made them many times! Can’t get enough of these bars!
I made this for a family party. Everyone loved it! I will definitely make this again.
Made these for Thanksgiving and they were a hit! Made as per the recipe.
Absolutely it is better then my expectations
I made it as per recipe and dropped it off at church. Later when I came I was bombarded with I want that recipe. So yes it was a hit.
I found this recipe and made it on a whim. Butterscotch, to me is a holiday flavor, and the gold tone of the dessert made me think it might make a nice addition to the Thanksgiving treat table. First off, Butterscotch Cheesecake Bars is an easy dessert to make – no unusual ingredients and no difficult prep steps. I always appreciate no fuss, no muss desserts, especially ones that taste as good as these bars. If you’re a butterscotch fan, you’ll love the way your kitchen smells while these buttery bad boys are baking. The word “mouthwatering” springs to mind. The best part is, the Butterscotch Cheesecake Bars taste every bit as good as they smell; subtly salty, sweet, melt-in-your-mouth goodness in every bite. For those bakers who are big fans of Magic Bars (that glorious, layered concoction made with sweetened condensed milk, baking chips, coconut, graham cracker crumbs, et al), Butterscotch Cheesecake Bars may pack the the same, sweet punch. Five shiny gold stars!
I’m making these for the church’s upcoming Christmas Craft & Bake Sale, Nov. 23. When transferring them to another dish, a piece broke off for the cook. M-mm good.
It’s was a hit. Everyone love it. To make the cream cheese richer and filling. I added extra was 8oz cream cheese and 1egg . And I followed the recipe. I will make again.