Butterscotch Cheesecake Bars are a rich and nostalgic dessert that marries the silky texture of classic cheesecake with the warm, buttery sweetness of butterscotch. Each bite delivers layers of flavor and texture, from the crumbly cookie crust to the creamy, decadent cheesecake filling, all topped or swirled with luscious butterscotch that melts into every layer. Ideal for holidays, bake sales, or whenever you need a cozy and satisfying treat, these bars offer the perfect balance between sweet indulgence and homemade comfort. Whether served chilled or at room temperature, they never fail to impress, making them a go-to dessert for gatherings, celebrations, or quiet evenings when you’re craving something special.
The History of Butterscotch Cheesecake Bars
The word “butterscotch” dates back to 19th-century England, referring to a hard candy made by boiling brown sugar and butter, often with added cream or vanilla. Its name’s origins are debated—some say it’s derived from “scotched” (scored) candy, while others link it to the Scottish town of Doncaster, where butterscotch sweets became popular. Cheesecake, meanwhile, has roots in ancient Greece, where it was served to athletes in the Olympics before evolving across Europe and later in the U.S., where cream cheese became the foundational ingredient in American-style cheesecake. The fusion of butterscotch and cheesecake likely came about during the rise of dessert bars in mid-20th-century America, when home bakers began combining favorite flavors and textures in simple, portable formats. Butterscotch Cheesecake Bars reflect a delicious evolution of culinary creativity—bridging the past with the present in a dessert that feels both timeless and modern.
Ingredients Breakdown
Crust: 1 cup crushed graham crackers (about 7 full sheets) – forms the buttery base of the bars. 5 tablespoons melted butter – binds the crust and enhances the richness. 1/4 cup granulated sugar – adds sweetness and structure.
Butterscotch Layer: 1 cup butterscotch chips, melted – provides that signature deep caramel flavor.
Cheesecake Filling: 16 oz cream cheese, softened – the heart of the dessert, lending creamy texture and tang. 1/2 cup granulated sugar – sweetens the filling without overpowering. 1/2 teaspoon vanilla extract – adds a smooth, warm depth. 1 tablespoon all-purpose flour – stabilizes the batter. 1/4 teaspoon salt – balances sweetness and brings out flavors. 1 egg at room temperature – helps bind the filling.
Filling & Topping: 1/2 cup butterscotch chips or toffee bits – mixed into or sprinkled over the batter for extra bursts of flavor. Optional: a drizzle of butterscotch or caramel sauce for a beautiful finish.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, allowing a slight overhang for easy removal.
- Crush graham crackers until fine, using a food processor or rolling pin. Combine with granulated sugar and melted butter until the mixture is fully moistened.
- Press crust mixture evenly into the base of the prepared pan using your fingertips or the bottom of a measuring cup. Bake for 8–10 minutes, then let cool slightly.
- Melt the butterscotch chips and spread evenly over the crust, then set the pan aside.
- In a large mixing bowl, beat softened cream cheese until smooth. Scrape down the bowl as needed.
- Add sugar, vanilla extract, flour, and salt. Beat again on medium speed until well combined.
- Add the egg and mix on low just until incorporated. Avoid overmixing.
- Spread half of the cheesecake batter over the butterscotch-coated crust.
- Sprinkle 1/2 cup butterscotch chips or toffee bits evenly over the cheesecake layer.
- Gently drizzle with caramel or butterscotch sauce if desired.
- Top with the remaining cheesecake batter and smooth with a spatula.
- Sprinkle extra chips or bits on top for a textured finish.
- Bake for 40–45 minutes, or until edges are lightly golden and the center slightly jiggles.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Once chilled, lift the bars from the pan and slice with a warm, clean knife for neat edges.
Tips for the Perfect Butterscotch Cheesecake Bars
Always bring cream cheese to room temperature before mixing to ensure a lump-free batter. Use parchment paper with overhang for easy lifting and cleaner slicing. Don’t skip the cooling and chilling process—cheesecake needs time to set properly for that perfect dense and creamy texture. Mix the batter gently and avoid overbeating, especially after adding the egg, to prevent cracks. If you like stronger butterscotch flavor, add a tablespoon of butterscotch pudding mix or a dash of brown sugar to the batter. For clean slices, dip a sharp knife in hot water, wipe dry, then slice—repeat between cuts for perfect edges.
Variations and Customizations
Nutty Twist: Add 1/3 cup chopped pecans or walnuts to the crust or topping for crunch. Chocolate Swirl: Melt a few tablespoons of dark chocolate and swirl into the cheesecake batter before baking. Pumpkin Spice: Mix in 1/4 cup pumpkin puree and a pinch of cinnamon for a fall-inspired version. Gluten-Free: Use gluten-free graham crackers or almond flour in the crust. Salted Butterscotch: Sprinkle a pinch of sea salt over the top before baking to enhance the caramel notes. Mini Bars: Use a mini muffin tin to create bite-sized cheesecakes for parties or portion control.
Health Considerations and Nutritional Value
Butterscotch Cheesecake Bars are undeniably rich, containing dairy, sugar, and fat—primarily from cream cheese, butter, and chips. A typical square can range from 250–350 calories, depending on size and toppings. They are not low in sugar or suitable for low-fat diets, but they offer a satisfying treat when enjoyed in moderation. For a slightly lighter version, try reduced-fat cream cheese, decrease the sugar slightly, or use Greek yogurt in place of some of the cream cheese. These bars are not dairy-free or vegan but can be modified for special diets using dairy-free alternatives and egg substitutes. While not a health food, they’re perfect for occasional indulgence and can be part of a balanced approach to enjoying sweets.
FAQ
Can I make these ahead of time? Yes! These bars are best made in advance, as they need at least 4 hours in the fridge to set. They’ll stay fresh in the refrigerator for up to 5 days.
Can I freeze Butterscotch Cheesecake Bars? Absolutely. Once fully chilled, slice and wrap each bar individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Can I use butterscotch sauce instead of chips? Yes, you can swirl in butterscotch sauce into the cheesecake layer or drizzle it on top for flavor without the texture.
How do I prevent cracks in the cheesecake? Don’t overmix the batter and avoid overbaking. Let the bars cool gradually and refrigerate only after reaching room temperature.
What’s the best way to cut them cleanly? Use a sharp knife dipped in hot water and wiped clean between each slice. This helps achieve smooth, even squares.
Can I double the recipe? Yes, simply double all ingredients and use a 9×13-inch pan. Increase baking time by a few minutes and monitor closely for doneness.
Can I substitute the crust? You can swap graham crackers for crushed vanilla wafers, digestive biscuits, or even a chocolate cookie crust for extra depth.
Butterscotch Cheesecake Bars
Ingredients
Cooking spray
- 1 package 11 ounces of butterscotch chips
- 1/2 cup of butter
- 2 cups of graham cracker crumbs
- 1 package 8 ounces cream cheese, softened
- 1 can 14 ounces sweetened condensed milk (like Eagle Brand®)
- 1 egg
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.
- In a saucepan over low heat, combine the butterscotch chips and butter, stirring frequently until fully melted, about 5 minutes. Remove from heat and stir in the graham cracker crumbs until evenly combined. Set aside 2/3 cup of this mixture for topping, and press the remaining mixture firmly into the prepared baking dish to form the crust.
- Using an electric mixer, beat the softened cream cheese in a bowl until smooth and fluffy. Add the sweetened condensed milk, egg, and vanilla extract, mixing until well blended. Pour the cream cheese mixture evenly over the crust, then sprinkle the reserved graham cracker-butterscotch mixture on top.
- Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.