Blissful Butterscotch Cheesecake Bars

Kim Biegacki


This is an "Oh My" recipe!
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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★★★★★ 4 votes
24 - 36 bars, approx.
15 Min
25 Min


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)


Step 1 Direction Photo

1Heat oven to 350 degrees
In saucepan (best in double-broiler) or microwave melt 1/2 pkg of butterscotch morsels & margarine. Stir in graham cracker crumbs and 1 cup of pecans.

Step 2 Direction Photo

2Press mixture firmly onto the bottom of the greased 9X13 pan.

(Grease bottom and sides of pan to avoid bars from sticking.)

Step 3 Direction Photo

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.

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