Butterscotch Cheesecake Bars Recipe

Photo Credits: instagram.com/fuziomodesto



  • 18 graham crackers
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • 1 stick unsalted butter, melted


  • 1 1/2 c. butterscotch chips
  • 1 c. heavy cream
  • 3 8-oz. packages cream cheese, room temperature
  • 1 c. sugar
  • 1/4 tsp. salt
  • 2 tsp. pure vanilla extract
  • 3 large eggs, room temperature
  • 3/4 c. sour cream


  1. Make crust: Butter a round baking pan and line with parchment paper, leaving a 2″ overhang on all sides. Butter parchment. Set rack in the middle of the oven and preheat oven to 350 degrees F.
  2. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan and transfer to freezer for 10 minutes.
  3. Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325 degrees F.
  4. Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and set aside to cool.
  5. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add 3/4 of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream and beat on low until completely smooth and streak-free, 1 minute more.
  6. Pour cheesecake batter over cooled crust and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 3 hours and up to overnight.
  7. When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake and place on a serving tray. Pour butterscotch glaze over bars and serve.

Credits to: delish.com