Ah, Butterscotch Cheesecake Bars. These bad boys have been one of my favorite desserts for years as they’re just so creamy, delicious, and easy to put together.

A stack of butterscotch cheesecake bars on a plate.

Combine the richness of the butterscotch with the wonderful cream cheese, and you’ll be in pure dessert heaven!

I’m honestly not ashamed to admit that I’ve eaten an entire pan of this stuff without sharing.

Hey – don’t hate the player, hate the game, folks

Serve these superb bars with a cup of coffee or chow down on them as a post-dinner sweet treat.

No matter when you eat them, these beautiful bars aim to please!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Butterscotch chips
Salted butter
Graham cracker crumbs
Pecans
Cream cheese
Sweetened condensed milk
Vanilla extract
Egg

How to Make Butterscotch Cheesecake Bars

Step One: Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Step Two: Add butterscotch chips and butter to a medium saucepan over medium-low heat. Melt. Stir in graham cracker crumbs and pecans. Press half of the mixture into the prepared baking pan.

Collage of melting the butterscotch chips and making the crust.

Step Three: Beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla, and egg.

Collage of making the cheesecake filling in a bowl.

Step Four: Pour over crumbs. Top with remaining crumbs.
Step Five: Bake for 25 minutes. Cool to room temperature, then chill in the refrigerator before serving.

Collage of pouring the cheesecake on the crust and baking.

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What to Serve with Them

Recipe Tips and Tricks

Don’t scrimp on the butterscotch chips. I always recommend using high-quality chips, as they have the richest, butteriest flavor! Trust me; it makes all the difference in the end result.
Keep the egg out of the recipe until the last minute. You want to let the butterscotch mix cool slightly before you add the eggs. If you don’t, they might start cooking before your bars are ready to bake!
Be careful not to scorch your chips. You can avoid this by keeping the heat at medium-low and going slowly.
For the best results possible, soften your cream cheese at room temperature before using it. This will prevent any lumps from ruining your amazing butterscotch cheesecake bars!
Remove the bars from the oven when the edges are set but the middle is still jiggling. They’ll finish setting as they cool, which prevents you from overbaking them!
If you’re cutting your bars, use a sharp knife and ensure the bars are completely cool to prevent crumbling.

The recipe on a piece of parchment paper.

Variations and Substitutions

If you want a bit of crunch to your cheesecake, sprinkle a few butterscotch or chocolate chips over your baked cheesecake.
If you want a different variation on the classic base, replace the graham cracker crumbs with golden Oreos or something similar!
You can easily replace the pecans with any crunchy nut (like macadamias or walnuts).

The recipe served in a pan with a spatula.

Storage Instructions

You can store these butterscotch cheesecake bars in an airtight container in the fridge for up to 5 days.

Can I Freeze?

Although you can technically freeze these bars in Ziploc bags, I wouldn’t recommend it.

Cream cheese will probably lose its texture when it’s frozen, which might give it a strange grainy texture when you defrost it.

Butterscotch Desserts

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Rate this Recipe

4.34 from 65 votes