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butterscotch cheesecake bars

(4)
KCPossible avatar
Recipe by
Kim Campbell
@KCPossible
Youngstown, OH

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 make them. Since then, I have updated the recipe with my own additions. This is still by far one of my all time favorite desserts. Go ahead and indulge just a little.

(4)
yield 24 - 36 bars, approx.
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For butterscotch cheesecake bars

  • 1 pkg
    (12 oz.) butterscotch morsels
  • 1/4 c
    butter
  • 2 c
    graham cracker crumbs
  • 1 1/2 c
    chopped pecans
  • 2 pkg
    (8 oz.) cream cheese
  • 1 can
    (14 oz.) sweetened condensed milk
  • 1 md
    vanilla bean or 1 tsp. vanilla
  • 2 md
    egg
  • 1 Tbsp
    frangelico

How To Make butterscotch cheesecake bars

  • 1
    Heat 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.
  • 2
    Press mixture firmly onto the bottom of the greased 9X13 pan. (Grease bottom and sides of pan to avoid bars from sticking.)
  • 3
    IN 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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