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 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 votes
24 - 36 bars, approx.
15 Min
25 Min


1 pkg
(12 oz.) butterscotch morsels
1/4 c
2 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


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

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

About Butterscotch Cheesecake Bars