Butterscotch Graham Cheesecake Bars (Print Version)
# Ingredients:
→ Crust and Topping
01 -
11 ounces butterscotch chips
02 -
½ cup unsalted butter
03 -
2 cups graham cracker crumbs
→ Cheesecake Layer
04 -
8 ounces cream cheese, softened to room temperature
05 -
1 large egg
06 -
14 ounces sweetened condensed milk
07 -
2 teaspoons vanilla extract
08 -
½ teaspoon salt
# Instructions:
01 -
Preheat oven to 350F, line a 9x9-inch baking pan with aluminum foil for easier cleanup, and spray with cooking spray. Set aside.
02 -
In a medium saucepan, add the butterscotch chips and butter. Heat over medium to medium-low heat, whisking constantly, until melted and smooth, approximately 5 minutes. Continue whisking even if the mixture looks separated initially.
03 -
Once melted and emulsified, add the graham cracker crumbs and stir until combined. Remove 1 heaping cup of this mixture and set aside for topping.
04 -
Transfer the remaining butterscotch mixture to the prepared pan and evenly press it down to form a smooth crust. Set aside.
05 -
In a large mixing bowl or stand mixer, beat the cream cheese on high until smooth and fluffy, about 2-3 minutes. Scrape down the sides as needed.
06 -
Add the egg, sweetened condensed milk, vanilla extract, and salt to the cream cheese. Beat until fully incorporated. If small cream cheese lumps are visible, beat for an additional 1-2 minutes.
07 -
Pour the cheesecake mixture evenly over the crust. Sprinkle the reserved butterscotch crumbs evenly over the top.
08 -
Bake for 32-35 minutes, or until the top is set. The center should still jiggle slightly but be springy to the touch. Check beginning at 25 minutes, as baking times may vary.
09 -
Allow the bars to cool in the pan for 1 hour at room temperature, then cover and refrigerate until chilled before serving.
# Notes:
01 -
Bars will keep airtight in the fridge for at least 1 week.