Butterscotch Cheesecake Bars are the sweet, creamy treat you didn’t know you needed. The rich butterscotch base pairs effortlessly with smooth cheesecake for a heavenly bite.
Even those who claim not to love cheesecake find themselves reaching for seconds. These bars are quick to prepare, irresistibly nostalgic, and absolutely crowd-pleasing.
Star Ingredients in These Butterscotch Cheesecake Bars
- Butterscotch chips – The heart of the flavor, melting into rich, golden sweetness that infuses the crust and crumble topping.
- Butter – Adds depth and richness to the graham cracker base, creating a perfectly chewy crust.
- Graham cracker crumbs – Classic and slightly nutty, they form the ideal contrast to the silky cheesecake filling.
- Cream cheese – The creamy centerpiece, bringing tangy smoothness to balance the sweetness.
- Sweetened condensed milk – Adds sweetness and body to the filling, helping to achieve a silky, luscious texture.
- Egg – Binds the cheesecake mixture, ensuring it bakes to a soft, sliceable set.
- Vanilla extract – A warm undertone that enhances both the cheesecake and the butterscotch elements.
How to Make Butterscotch Cheesecake Bars in Just a Few Steps
Start by melting butterscotch chips and butter together to form a sweet, velvety base. Once combined, stir in graham cracker crumbs and press most of it into a baking dish.
Whip up a quick cheesecake filling by beating cream cheese until fluffy, then mix in condensed milk, an egg, and vanilla. Pour this over the crust and finish with a sprinkle of reserved butterscotch mixture.
Bake until set and golden on top—about 25 to 30 minutes. Cool before slicing into dreamy, decadent bars.
Tips & Tricks for the Best Cheesecake Bars
For a firmer crust, consider pressing it down with the bottom of a glass. Chill the bars thoroughly before slicing for cleaner edges and a firmer bite. If you’re feeling adventurous, try folding a handful of mini chocolate chips into the cheesecake layer for an added dimension.
To create a holiday version, swirl a tablespoon of pumpkin puree into the filling and dust with cinnamon. These bars also pair beautifully with a drizzle of caramel sauce or a scoop of vanilla ice cream for an elevated dessert plate.
Storing and Freezing Your Butterscotch Beauties
Cool the bars completely before refrigerating. Store in an airtight container in the fridge for up to 5 days. For longer storage, wrap bars individually and freeze for up to 2 months.
To thaw, place in the fridge overnight or let sit at room temperature for about 30 minutes. For that fresh-from-the-oven taste, reheat briefly in the microwave—just enough to soften the base and bring out the butterscotch aroma.
Butterscotch Cheesecake Bars
Ingredients
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1 11 ounce package butterscotch chips
- ½ cup butter
- 1 egg
- 1 8 ounce package cream cheese, softened
- 1 14 ounce can sweetened condensed milk (such as Eagle Brand®)
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.
- In a saucepan over low heat, gently melt the butterscotch chips together with the butter, stirring often to prevent scorching, for approximately 5 minutes. Remove from the heat and blend in the graham cracker crumbs until thoroughly combined. Reserve 2/3 cup of this mixture and press the remainder firmly into the base of the prepared baking dish to create an even crust.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until it becomes light and airy. Add the sweetened condensed milk, the egg, and vanilla extract; continue mixing until smooth and homogeneous.
- Evenly pour the cream cheese mixture over the prepared crust, then scatter the reserved graham cracker-butterscotch blend across the top as a crumbly topping.
- Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted into the center emerges clean. Allow to cool before slicing into bars.
