Butterscotch Cheesecake Bars (Print Version)
# Ingredients:
→ Crust & Topping
01 -
2 cups crushed graham crackers
02 -
½ cup butter without salt
03 -
11 oz butterscotch chips
→ Cheesecake Layer
04 -
Softened cream cheese, 8 oz
05 -
14 oz condensed milk (sweetened)
06 -
1 egg (large)
07 -
½ tsp table salt
08 -
2 tsp pure vanilla
# Instructions:
01 -
Set your oven to 350°F, line a square 9x9 pan with foil to make clean-up easy, and coat it with spray oil. Keep it aside for now.
02 -
Pop the butter and butterscotch chips into a saucepan. Over a medium heat, stir it nonstop for about 5 minutes until it’s a smooth mix. Even if it looks a bit off in the beginning, it’ll come together while whisking.
03 -
When your butterscotch mix is smooth, stir in the graham crumbs until combined. Scoop out 1 big cup for later and leave the rest in the pan.
04 -
Pour the remaining butterscotch mixture in your lined pan. Firmly press it down to create an even layer, then set aside for now.
05 -
Grab a large mixing bowl and beat your cream cheese using high speed until it’s fluffy and smooth, around 2-3 minutes. Scrape the sides when needed.
06 -
Add the egg, condensed milk, vanilla, and salt to the cream cheese. Beat again until it’s all mixed. If there are small lumps, give it another minute or two to smooth out.
07 -
Pour the creamy mixture over the pressed crust evenly. Take the reserved crumb mix and sprinkle it over the top in an even layer.
08 -
Slide it into the oven for 32-35 minutes. You’ll know it’s done when the top feels firm but jiggles gently in the middle. Start checking around 25 minutes, ovens can be stubborn!
09 -
Leave the pan on the counter for 1 hour to cool completely. Then cover it and stick it in the fridge until it’s nice and chilled. Serve when cold!
# Notes:
01 -
Store in a sealed container in the fridge for up to 7 days.