Butterscotch Graham Cracker Cheesecake Bars
Layers of chewy butterscotch graham crust and silky cheesecake filling make these bars irresistible! Perfect for a creamy, chewy, and slightly tangy dessert.
Ingredients:
11 oz butterscotch chips
cup unsalted butter 杻
2 cups graham cracker crumbs
8 oz cream cheese, softened to room temp 燎
1 large egg 讀
1 can 14 oz sweetened condensed milk 拏
2 tsp vanilla extract
tsp salt 蓼
Instructions:
1 Prep the Pan: Preheat your oven to 350F 175C. Line a 9×9-inch baking pan with foil for easy cleanup and lightly coat with cooking spray. Set aside.
2 Make Butterscotch Crust: In a medium saucepan over medium heat, melt the butterscotch chips and butter, whisking continuously until smooth, about 5 minutes. It may look clumpy initiallykeep whisking until smooth and emulsified.
3 Add Graham Cracker Crumbs: Stir the graham cracker crumbs into the melted butterscotch mixture. Set aside 1 heaping cup of this mixture for the topping.
4 Form the Crust: Press the remaining butterscotch-graham mixture evenly into the prepared pan to form the crust. Set aside.
5 Make Cheesecake Layer: In a mixing bowl, beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Add the egg, sweetened condensed milk, vanilla, and salt, and continue beating until well combined.
6 Assemble: Pour the cream cheese mixture over the crust in the pan. Sprinkle the reserved butterscotch mixture over the top.
7 Bake: Bake for 32-35 minutes, or until the top is set but still slightly jiggly. Check for doneness starting at 25 minutes, as ovens vary.
8 Cool and Chill: Let the bars cool in the pan for 1 hour at room temperature. Cover and refrigerate for at least 2 hours before serving.
Enjoy these chewy, creamy cheesecake bars!