butterscotch cheesecake bars

Name: Butterscotch Cheesecake Bars
Prep time: 15 min
Cook time: 25 min
Yield: 24
Cuisine: American
Ingredients: 1 package(s) (12 oz.) butterscotch morsels; 1/4 cup(s) butter; 2 cup(s) graham cracker crumbs; 1 1/2 cup(s) chopped pecans; 2 package(s) (8 oz.) cream cheese; 1 can(s) (14 oz.) sweetened condensed milk; 1 medium vanilla bean or 1 tsp. vanilla; 2 medium egg; 1 tablespoon(s) frangelico

(4 RATINGS)

269 Pinches 9 Photos

Kim Campbell

Youngstown, OH

Updated on Nov 27, 2011

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.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 24 - 36 bars, approx.

Ingredients

1 package (12 oz.) butterscotch morsels
1/4 cup butter
2 cups graham cracker crumbs
1 1/2 cups chopped pecans
2 packages (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed milk
1 medium vanilla bean or 1 tsp. vanilla
2 medium egg
1 tablespoon frangelico

How To Make butterscotch cheesecake bars

Step 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.

Step 2

Press mixture firmly onto the bottom of the greased 9X13 pan. (Grease bottom and sides of pan to avoid bars from sticking.)
Step 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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