Butterscotch Cheesecake Bars
Indulge in the rich, decadent flavors of Butterscotch Cheesecake Bars, the perfect fusion of creamy cheesecake and buttery butterscotch goodness. Built on a crisp graham cracker crust, these bars feature a luscious, silky cheesecake layer swirled with a velvety butterscotch-infused batter for a stunning marbled effect. With just 20 minutes of prep and a swirl technique that’s as fun as it is beautiful, this dessert is a showstopper for any occasion. Bake up a batch to wow your friends, treat your family, or simply satisfy your sweet tooth—all in an easy-to-make, 12-serving delight. Perfectly chilled for that irresistible smooth texture, these bars are a must-try for butterscotch and cheesecake lovers alike.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Butterscotch chips, melted
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust. Bake for 8 minutes, then remove from the oven and let cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Mix in the vanilla extract, and then add the eggs one at a time, beating until fully incorporated after each addition.
Reserve 1 cup of the cheesecake batter and set it aside.
In a separate bowl, combine the melted butterscotch chips and heavy cream, stirring until smooth. Let cool slightly before folding the butterscotch mixture into the reserved 1 cup of batter.
Pour the plain cheesecake batter over the prepared crust, smoothing it out evenly.
Dollop the butterscotch-flavored batter over the plain batter in small spoonfuls. Use a knife or skewer to gently swirl the two together for a marbled effect.
Bake the cheesecake bars in the preheated oven for 30-35 minutes, or until the center is just set and the edges are slightly golden.
Remove from the oven and let the bars cool to room temperature in the pan. Then transfer them to the refrigerator to chill for at least 3 hours or overnight.
Once chilled, cut the cheesecake into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
4971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.4 g | 422% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 302.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 779 mg | 60% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
