Ahhh cheesecake, my all-time favourite dessert! Add some butterscotch flavour and you have pure dessert heaven.
This cheesecake has a rich butterscotch base, smooth, creamy cheesecake filling and topped with some butterscotch crunch. It’s super rich so one piece is more than enough. Unless, of course, your sweet tooth demands more!
I may have eaten most of it myself. Guilty! I just couldn’t resist knowing it was in the fridge taunting me. Serve for dessert or a midday snack with some coffee or tea.
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You’ll love how easy it is to make, too! This recipe is one you’ll want to keep on hand whenever you want to serve a deliciously simple dessert.
For more butterscotch recipes, try my Apple Cake with Butterscotch Sauce, Butterscotch Sauce, Butterscotch Blondies, No-Bake Butterscotch Cookies, Apple Butterscotch Buns and Butterscotch Pecan Monkey Bread.
You’ll also like this Strawberry No-Bake Cheesecake.
You might also like this Cappuccino Cheesecake.
What are your thoughts on butterscotch?
Butterscotch Cheesecake Bars
This cheesecake has a rich butterscotch base, smooth, creamy cheesecake filling and topped with some butterscotch crunch.
Ingredients
- 1 300g package butterscotch chips
- 1/2 cup butter
- 2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1 250g package cream cheese, softened
- 1 3/4 cup sweetened condensed milk
- 1 tsp vanilla
- 1 egg
Instructions
- Preheat oven to 350F. Grease a 9×13 baking pan.
- Add butterscotch chips and butter to a medium saucepan over medium low heat. Melt. Stir in graham cracker crumbs and pecans. Press 1/2 of mixture into prepared baking pan.
- Beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla and egg. Pour over crumbs. Top with remaining crumbs.
- Bake for 25 minutes. Cool to room temperature then chill in the refrigerator before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1 squareAmount Per Serving: Calories: 686Total Fat: 31.6gSaturated Fat: 13.5gUnsaturated Fat: 13.8gCholesterol: 74.3mgSodium: 600.3mgCarbohydrates: 92.4gFiber: 2.7gSugar: 58.6gProtein: 10.1g
Kortney says
This is the second time I’ve made these, the first time I screwed up & put all of the butterscotch mix at the bottom, this time I used 1 3/4 cup of the evaporated milk, they seem so creamy rather than cheesecakey. Can you clarify if it’s ONE 3/4 cup of milk or 1 and 3/4 cups of milk?
Kortney says
Oops i meant condensed, not evaporated
Stacie says
Hi Kortney,
It’s 1 and 3/4 cups.
Aimee says
My butterscotch and butter did not melt smooth, is it supposed to ? Help 🙂
Stacie says
Oh no! You could try to add a little more butter to help it along. It’s a slow melt like chocolate so it takes a little bit. You could also try melting it in the microwave on low power at 30 second increments and stir in between each increment.
Joyce says
I have made several times if I want a thicker cheesecake layer how long would I cook if I use 8×8 pan
Stacie says
I think it would bake for 40 to 45 minutes, but keep an eye on it. Check it at the 30 minute mark and see how it’s doing.
Carolea says
Absolutely divine. I might try a chocolate version with walnuts.
Carolea in Nova Scotia says
Made a version using crushed candy cane creme oreo type cookies without the nuts. They were so good! Will continue to experiment with other flavours, nuts and perhaps add decadence by drizzling syrup when serving. My new go-to cheesecake recipe without the hassle of what it usually takes to make “real” cheesecake. I love that it makes a large batch. I will say that rather than halving thr crumbs, I used about 2/3 for the base and 1/3 for the topping. Thank you so much for this recipe!