Dreamy Butterscotch Cheesecake Bars

Craving a sweet boost but short on time? These bars are your answer. Each bite blends smooth and tangy cheesecake with that unmistakable buttery butterscotch taste, all on a graham crust with a nutty crunch. It makes more than enough to share, but let’s be real, sneaking a few for yourself is totally fair game.

Dreamy Ingredient List

• Egg: holds the filling together and helps everything set up right grab one that’s fresh and let it warm up on the counter
• Vanilla extract: adds depth and flavor real extract wins over fake if you can swing it
• Sweetened condensed milk: gives the cheesecake its signature creamy smoothness peek at cans for dents or rust before tossing them in your cart
• Cream cheese: that creamy, tangy magic at the heart of every bite use full fat and let it soften all the way
• Pecans chopped: bring crunch and a warm nuttiness pick pecans that still snap when you bite them
• Graham cracker crumbs: the crunchy base of your dreams fresher crumbs mean richer flavor
• Salted butter: keeps things from getting too sweet and brings it all together splurge on a block for next-level taste
• Butterscotch chips: deliver that rich caramel vibe go for ones that shine and don’t look sticky or clumped

Decadent Step-by-Step Guide

Cool and Chill:

After baking, let the pan hang out on the counter for forty five minutes or longer until it’s not too warm. Then stash it in your fridge for at least three hours, overnight if you can, so the bars stay firm and slice easy

Bake:

Pop the loaded pan into your hot oven. Give it around twenty five minutes. The edges should get a little set and just start to color, while the center can still look a bit wobbly. That spot firms up after chilling

Add Top Crumble:

Take what’s left of your butterscotch crumb mix and scatter it all over the creamy filling. Some bits float, some dip beneath—totally fine, you’ll get a nice bit of texture this way

Pour and Spread:

Pour your cream cheese filling over the bottom crust in the pan. Use your spatula to make sure it covers every corner in an even layer

Mix the Cheesecake Filling:

Toss the cream cheese (after letting it soften) in a big mixing bowl and beat it for about two minutes until it gets fluffy and smooth. Tilt in the condensed milk, splash in vanilla, and crack in the egg. Beat it again for another minute, scraping down the sides so you don’t miss any lumps

Press the Crust:

Use half your nutty butterscotch mix to line the bottom of your prepped pan. Press it down with your fingers or the back of a measuring cup so there are no gaps and the whole pan is covered

Make the Crust:

Off the heat, pour in the pecans and graham cracker crumbs. Stir until everything’s glossy and well-mixed, with no dry crumbs hanging out

Melt the Butterscotch and Butter:

Add the butterscotch chips and sliced butter to a saucepan on medium low. Warm gently and stir so nothing burns. In about six minutes, everything should be silky and fully melted

Preheat and Prepare Pan:

Heat your oven up to 350 Fahrenheit and grease a 9x13-inch baking pan, making sure you don’t miss the corners for easy removal later

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Whenever I’m chopping pecans for this dessert, my dad sneaks a few pieces right off the cutting board. He waited all year for these bars on his birthday and I always set aside a piece with a little extra topping just for him.

How to Store Leftovers

Pop the sliced squares in an airtight box and keep them in the fridge—good for five days. If you want to save them longer, layer with wax paper and tuck them into a sealed freezer container. Set them out for an hour and they thaw easy at room temp.

Swap-Ins

Not a fan of pecans? Walnuts work too, or just skip the nuts for a simpler approach. Try switching the crust chips to chocolate or peanut butter for something new. Out of graham crackers? Crushed digestive cookies fit right in.

Fun Ways to Serve

Cut into small bites for a crowd and sprinkle a little powdered sugar over the top. They’re extra tasty with a dollop of fresh whipped cream or a caramel drizzle. For parties, I love stacking them up on a tray with some bright berries to make it pop.

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Where It All Comes From

Butterscotch got its start with candy makers in England back in the 1800s. American bakers today use butterscotch chips to bring that taste to cookies and bars. Cheesecake bars really caught on at potlucks in the 1970s, and this sweet mashup celebrates those classic flavors everyone went nuts for.

FAQs About the Recipe

→ What’s a good way to make the cheesecake middle really smooth?

Whip soft cream cheese till no lumps are left, then slowly add in the sweetened milk, egg, and vanilla so it stays velvety and easy to spread.

→ Is it possible to use a nut besides pecans?

Definitely. Walnuts or almonds both work great for crunch and flavor—or just leave out the nuts if you like.

→ Why do these need to be cold before you cut them?

You’ll get clean slices if you chill them first, and the layers hold together better once they’re cool all the way through.

→ How can I keep the bottom layer from falling apart?

Just make sure you melt the butter and butterscotch chips all the way and stir them well into your crumbs before you press it in.

→ What’s the best way to keep leftovers fresh?

Stash the bars in an airtight box in the fridge for five days or so. If you stack them, slip parchment between layers.