Save Pin
When that sweet tooth hits and you want something really rich without a ton of work, these butterscotch cheesecake bars do the trick. The mix of creamy tangy filling with that deep buttery butterscotch taste all sitting on a crunchy nutty graham base just hits different. There's plenty to go around or you can keep a few stashed away for those days you need a treat boost.
Delicious Ingredients
- Egg: keeps the cheesecake together and makes the bars rich, grab a good sized fresh one at room temp
- Sweetened condensed milk: sweetens and makes the filling extra smooth, just make sure the can’s in great shape with zero dents
- Vanilla extract: brings out the flavor, pure vanilla works best if you can swing it
- Pecans chopped: add nutty crunch, taste a few to be sure they’re still fresh and crisp
- Butterscotch chips: melts into that classic caramel-butter flavor, pick chips that are glossy and separate easily
- Salted butter: keeps things from getting too sweet and makes the crust hold, real block butter is best
- Graham cracker crumbs: create a crunchy base, fresher crumbs really do make a difference
- Cream cheese: for that creamy tang, go for full-fat and let it fully soften on the counter
Flavorful Instructions
- Cool and Chill:
- Leave your bars out until they aren’t warm anymore—let them sit for about forty five minutes. Pop them in the fridge for a minimum of three hours, longer is great. That way you’ll get clean, neat pieces when you cut them.
- Bake:
- Set the pan into your hot oven. Leave it to bake for about twenty five minutes. You’re looking for set edges that are a little golden. The middle can still wobble—it’ll firm up after chilling.
- Add Top Crumble:
- Scatter the rest of your butterscotch crumb mix all over the top. Some bits might float; others might sink. That’s how you get awesome bites and lots of texture.
- Pour and Spread:
- Pour your creamy filling right over the crust in the pan. Spread it out evenly so it covers the edges.
- Mix the Cheesecake Filling:
- Get a big bowl and beat soft cream cheese with mixers for a couple minutes so it’s nice and fluffy. Add in your sweetened condensed milk, vanilla, and the egg. Beat again, scraping the bowl so there aren’t any lumps left—smooth is the goal.
- Press the Crust:
- Take half your crumb and nut mixture and dump it into your greased pan. Press it down flat and firm using your palm or a cup, making sure to get every part covered and packed in.
- Make the Crust:
- Turn the stove off and toss in your graham crumbs and pecans right into the melted butterscotch and butter blend. Mix until everything’s coated and there’s no dry spot left.
- Melt the Butterscotch and Butter:
- Put your butterscotch chips and sliced butter in a medium saucepan. Let it heat up on medium-low, stirring steady, so the chips melt without burning—it takes about six minutes to get totally smooth.
- Preheat and Prepare Pan:
- Heat your oven to 350°F. Grease up your 9x13 pan, making sure every inch is covered so you can pull out the bars without a problem later.
Save Pin
I always think of my dad when I’m chopping the pecans—he’d swipe a handful before I even noticed. He loved these loaded bars for his birthday every year. I always set aside a corner chunk just for him with some extra topping because he liked them the best that way.
Storing Your Bars
After you’ve chilled the bars and sliced them, move them into a tightly sealed container and stick them in the fridge for five days tops. If you need to keep them longer, stack with wax paper in a sealed freezer container. Let them sit out about an hour and they’ll be just as good as new.
Swaps and Alternatives
No love for pecans? Walnuts work or you can skip nuts for a simpler texture. You can even sub in chocolate or peanut butter chips for the crust if you want a new flavor. Digestive biscuits also replace graham crackers nicely if that’s what you’ve got.
Ways to Serve
Want them to look as good as they taste? Cut into little squares and dust with powdered sugar for a pretty display. Whipped cream or a swipe of caramel on top is awesome too. I love making a big stack with colorful berries at parties—it always gets compliments.
Save Pin
Backstory and Traditions
Butterscotch started out as an English candy ages ago, but these days, butterscotch chips make it easy to get that flavor in baked stuff here in the States. Cheesecake bars got super popular back in the seventies at potlucks, and mixing butterscotch with that creamy filling is just classic American sweet tooth food.
Common Recipe Questions
- → What's the trick to getting a creamy cheesecake center?
Start with soft cream cheese and whip it until it's light. Slowly add sweetened condensed milk, then the vanilla and egg. This makes sure your filling turns out silky and totally smooth.
- → Can I use a different nut if I don't have pecans?
Absolutely! Try almonds or walnuts instead if you like, or skip the nuts if that works better for you.
- → Do I really need to chill the bars before cutting them?
Yep, the fridge time lets everything firm up. This way, you get clean slices and the cheesecake middle stays smooth and thick.
- → How can I keep my base from falling apart?
Make sure your butter and butterscotch are totally melted, mix really well with your crumbs, and press down hard into the pan before baking.
- → What's the best way to keep leftover bars fresh?
Stash them in the fridge in a sealed container. If you're stacking, pop some parchment between layers. They'll stay tasty for around five days.