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 these Blueberry and Lemon Cheesecake Bars and Strawberry No-Bake Cheesecake.
You might also like these No-Bake Butterscotch Cookies and 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
Alisa Infanti says
These look amazing… i love anything butterscotch!
Theresa says
This sounds really lovely. I love cheesecake & would love to try this. Thanks for sharing your recipe at the Inspiration Spotlight party.
Michelle Leslie says
Noooooo Stacie, how can you do this to me. I have all this healthy food packed for lunch and all I can think about is your butterscotch cheese cake. That’s so wrong, but it looks so incredibly delicious
Elizabeth Matthiesen says
My mouth’s watering at the mere thought of these!
Calvin says
Don’t have thing for cheese cake but my mom certainly does.
Michelle says
I made these and they were awesome. My boys and hubby loved them! Only issue I noticed was that the crumble on top pretty much baked into the cheesecake and didn’t look like your picture 🙁 Did I do something wrong or would you wait to add the crumble until after it has baked? Also wondering what size pan you used? I used a 9×13 and they were super thin. Yikes I must have really messed it up. Help!?
Stacie says
I’m glad your family liked them! It’s fine that your crumble baked into. Parts of mine did too. I used 9×13 pan. If you wanted to make them thicker if you make them again, use a smaller pan and adjust the bake time. They aren’t supposed to be super thick.