Butterscotch Cheesecake Bars
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.
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.
- Step Three: Beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla, and egg.
- 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.
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.
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).
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
- Apple Cake with Butterscotch Sauce
- Butterscotch Blondies
- No-Bake Butterscotch Cookies
- Apple Butterscotch Buns
- Butterscotch Pecan Monkey Bread
- Butterscotch Sauce
- Coconut Butterscotch Cookies
- Butterscotch Pudding
- Butterscotch Lava Cakes
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Butterscotch Cheesecake Bars
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Ingredients
- 1 package butterscotch chips 11oz/270g package
- ½ cup salted butter
- 2 cups graham cracker crumbs
- 1 cup pecans chopped
- 1 package cream cheese 8oz/250g package, softened
- 1 ¾ cups sweetened condensed milk
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Add butterscotch chips and butter to a medium saucepan over medium low heat. Melt. Stir in graham cracker crumbs and pecans. Press ½ 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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Any suggestions if no graham crumbs?
You can crush cookies like Golden Oreos or another cookie you have available.
Could I make these by substituting a different flavor of chips?? Such as chocolate chips or peanut butter chips???
Yes you can!
Please confirm that the sweetened condensed milk is 1 3/4 cups, not one can. There’s not that much in a single can.
It’s 1.75 cups. Can sizes can vary depending on what country you are in so I put the measurments in cups.
Today I made a Maple Walnut Version. The crust was 1 cup of walnuts rather than pecans, 1 – 300g package of maple creme sandwich cookies rather than graham crumbs and 300g white chocolate chipits. I used 1 tsp maple extract in the filling rather than the vanilla. Very happy with the results. Thinking I will try a similar peanut butter version with peanut butter sandwich cookies, peanut butter chipits and crushed peanuts.
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!
Both your variations sound fabulous! Now I want to try all 3 versions! thank you both!
I have made several times if I want a thicker cheesecake layer how long would I cook if I use 8×8 pan
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.
Absolutely divine. I might try a chocolate version with walnuts.
My butterscotch and butter did not melt smooth, is it supposed to ? Help 🙂
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.
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?
Oops i meant condensed, not evaporated
Hi Kortney,
It’s 1 and 3/4 cups.