Butterscotch Graham Cracker Cheesecake Bars
These butterscotch graham cracker cheesecake bars feature a rich butterscotch crumb crust and topping with a creamy cheesecake layer made with cream cheese, sweetened condensed milk, egg, vanilla, and salt.
Equipment
- 9x9-inch baking pan
- aluminum foil
- medium saucepan
- whisk
- small bowl
- stand mixer or large mixing bowl
- handheld electric mixer
Ingredients
- 11 ounces butterscotch chips
- ½ cup unsalted butter
- 2 cups graham cracker crumbs
- 8 ounces cream cheese, very well softened to room temp
- 1 large egg
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350F, line a 9x9-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a medium saucepan, add the butterscotch chips, butter, and heat over medium to medium-low heat to melt, whisking nearly the entire time it will take the chips to melt, at least 5 minutes. Tips - Read my blog post for more discussion, but it will take some time for the chips to melt and the mixture to come together and it will look pretty unappealing during the process; keep whisking.
- After mixture is melted, smooth, and emulsified, add the graham cracker crumbs and stir to combine. Remove 1 heaping cup of the butterscotch crumb mixture and set aside in a small bowl.
- Transfer the remaining butterscotch crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
- To the bowl a stand mixer, or large mixing bowl and using a handheld electric mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl.
- Add the egg, sweetened condensed milk, vanilla, salt, and beat to incorporate. Note - It's normal that you may see a few small 'blobs' of cream cheese 'floating' and seem difficult to break down and incorporate into the mixture. Keep beating for another minute or two and they will diminish.
- Evenly pour the mixture over the crust.
- Evenly sprinkle the reserved butterscotch mixture over the top and bake for about 32 to 35 minutes, or until the top is set. When done, it will still be a little jiggly, but it will be springy to the touch. Start checking at 25 to 30 minutes because all ovens vary; conversely if it takes longer for yours to bake and set up, don't fret.
- Allow the bars to cool in pan for about 1 hour at room temp before covering and refrigerating until well chilled before serving.
Notes
Storage: Bars will keep airtight in the fridge for at least 1 week.