Blissful Butterscotch Cheesecake Bars
I only make these only once or twice a year as they are so rich & decadent and I love, love, love to indulge in the combination of cheesecake & butterscotch.
The original recipe a friend gave me in December of 97 and I lost touch with her years ago but always think of her when I get this recipe out to make. Since then, I have updated the recipe and the name to make it over the top sensational with flavor and a double layer of cheesecake was a must!
This is still by far one of my all time favorite desserts. Go ahead and indulge just a little.
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- 1 pkg
- (12 oz.) butterscotch morsels
- 1/4 c
- butter & 1 tbsp. of butter
- 1 1/4 c
- graham cracker crumbs
- 1 1/2 c
- chopped pecans
- 2 pkg
- (8 oz.) cream cheese
- 1 can(s)
- (14 oz.) sweetened condensed milk
- 1 medium
- vanilla bean or 1 tsp. vanilla
- 2 medium
- 1 Tbsp
- 3/4 c
- toffee or heath bar chips (opt)
3IN large mixer bowl beat cream cheeses until fluffy & then beat in condensed milk, inside of vanilla bean, frangelico & eggs.
Mix well. Then, stir in the remaining butterscotch chips into cream cheese mixture & pour over graham cracker crust. Bake 25 minutes at 350 degrees.
5 to 10 minutes after removing from oven add your toffee chips, 1/2 cup of chopped pecans on top.
Cool & then chill before cutting into bars. Refrigerate any remaining bars.